These are the absolute best nanaimo bars, an amazing, no bake treat that's a perfect addition to your holiday dessert table!
Have you ever had a nanaimo bar? When I originally posted this recipe almost two years ago, I discovered that they're actually a Canadian thing and many, many people have never heard of them, let alone tried them.
Now, clearly I should have known this was a Canadian treat. They're named after a city that I visit every. single. summer. This should have been obvious to me. For some reason I just thought this was a strange coincidence. I can't even believe that I'm admitting that because I feel just slightly ridiculous for not knowing.
I guess I just can't imagine anyone not knowing about these little treats. How does everyone not know and love nanaimo bars? They're too amazing to only be a thing in Canada!
Nanaimo bars have always been a favourite of mine. When they were on the dessert table at a buffet, there was no question about what to choose. But the first time I remember having an absolutely amazing one was the first year that I spent Christmas with my husbands family. My mother-in-law makes the best nanaimo bars. That's just a fact.
Nanaimo bars were actually not a dessert that I considered a Christmas treat until I was married. Although I'm certainly on board with that little tradition.
The best part about making them every year at Christmas is that I'm no longer too tempted by them when I see them at restaurants. They're always a bit disappointing. These are the best, so why bother with any others?
They are also so simple to make. It takes minutes to make each layer, and there is no baking required. Mix a few things together, spread it in the pan and chill. Repeat. That's all you do for these. They're pretty, they're easy to make and they're so delicious. That's a perfect Christmas treat in my opinion.
If you love nanaimo bars, you need to try these. And if you've never tried one – you most definitely need to make these this Christmas. They shouldn't be just a Canadian thing, they're far too good for that.
Updated Nov 28/16, originally posted Dec 22/14.
The Best Nanaimo Bars
Bake.Eat.Repeat.
Yield: 24 bars
These are the absolute best nanaimo bars, an amazing sweet treat that's a perfect addition to your holiday dessert table!
30 minPrep Time
30 minTotal Time
Print Recipe
Ingredients
For the base:
2 ounces (57g) semi-sweet chocolate, chopped
1/2 cup (114g) butter, softened
2 tablespoons (28g) granulated sugar
1 teaspoon (5mL) vanilla
4 tablespoons (60mL) pasteurized egg whites (or one large egg)
2 cups (244g) graham wafer crumbs
1 cup (74g) unsweetened coconut
For the filling:
4 tablespoons (34g) custard powder
6 tablespoons (90mL) milk
1/2 cup (114g) butter
4 cups (454g) powdered sugar
1 tablespoon (15mL) vanilla
For the glaze
4 ounces (113g) semi-sweet chocolate, chopped
4 tablespoons (57g) butter
Directions
- Place the 2 ounces of chocolate in a medium microwave safe bowl and microwave for 2-3 minutes at 50% power, stirring every 30 seconds, until the chocolate is almost melted. Continue to stir until it is completely melted. Add the butter, granulated sugar, vanilla, egg whites, graham wafer crumbs and unsweetened coconut and mix well. Press into a 9x13 inch pan and chill for 20 minutes.
- In another bowl, whisk together the custard powder and milk. Mix in the butter as well as you can, it will look a bit lumpy, that's okay. Add the powdered sugar and vanilla and beat with an electric mixer until smooth. Spread the filling evenly over the chilled base. Chill for another 15-20 minutes.
- In a microwave safe bowl, place the 4 ounces semi-sweet chocolate and the butter and heat at 50% power for 2-3 minutes, stirring every 30 seconds until the chocolate is almost melted. Continue stirring until it is completely melted. Spread evenly over the chilled custard layer. Chill for several hours or overnight.
- Cut into bars and store covered in the refrigerator for a week, or remove from the pan and freeze in an airtight container for up to 3 months. I actually prefer these just slightly thawed straight from the freezer!
Notes
I've used both unsalted and salted butter for these and both are fine, so use your preference. I use baking chocolate for both the base and the glaze. You could certainly use chocolate chips instead, but I wouldn't recommend it as they don't melt as well as the baking chocolate.
Source: Slightly adapted from my mother-in-laws recipe. I use pasteurized egg whites rather than a whole egg for the base.
6.6.15
http://ift.tt/2b5wnc1Bake.Eat.Repeat.
