Recipes·RECIPE

How to make Nanaimo bars

Judge Rochelle Adonis from The Great Canadian Baking show gives us a step-by-step guide to making this classic Canadian treat.

A step-by-step guide to making this classic Canadian treat

How to make Nanimo bars

Great Canadian Baking Show

3 years ago
1:49
Judge Rochelle Adonis from The Great Canadian Baking show gives us a step-by-step guide to making this classic Canadian treat. 1:49

Prep time: 30 min
Total time: 2 hrs

Serves 25

Ingredients

For the crust:

  • 1 cup graham wafer crumbs
  • 3/4 cup unsweetened flaked coconut
  • 1/2 cup finely chopped walnuts
  • 1/3 cup cocoa
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/3 cup unsalted butter, melted
  • 1 egg, beaten
  • 1/2 tsp vanilla

For the middle layer:

  • 1/3 cup unsalted butter, softened
  • 2 tbsp custard powder
  • 2 tbsp milk
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 2 cups icing sugar

For the glaze:

  • 110 g semi-sweet chocolate, roughly chopped (about 3/4 cup)
  • 2 tbsp unsalted butter

Instructions

  1. Heat oven to 350°F. Line an 8-inch pan with parchment paper, with ends extending over the sides of the pan. Set aside.
     
  2. Stir together graham crumbs, coconut, walnuts, cocoa, sugar and salt. Add butter, egg and vanilla, stirring to combine.  Press firmly into prepared pan.

    First up: crush graham crackers to make the base. (The Great Canadian Baking Show)
  3. Bake until firm, about 10-12 minutes. Set aside to cool.

    The first layer is key when you're making Nanaimo bars. (The Great Canadian Baking Show)

    This is what your first layer should look like when you pull it out of the oven. (The Great Canadian Baking Show)
  4. Meanwhile, prepare the middle layer. Mix butter and custard powder in a large bowl with a hand mixer. Add milk, vanilla and salt and mix to incorporate. Add icing sugar in two additions, mix until light and fluffy. Spread over bottom layer. Refrigerate for one hour.

    A beater is a great idea. You could do it by hand, but it would be exhausting. (The Great Canadian Baking Show)


    This is what is should look like after your first two layers are done. (The Great Canadian Baking Show)
  5. While crust and middle layer are in refrigerator, stir chocolate and butter together in a medium heatproof bowl over pot of simmering water until melted.

    Spreading the chocolate glaze is the easy part. (The Great Canadian Baking Show)
  6. Spread chocolate glaze over middle layer. Chill for 30 minutes Remove from pan with parchment edges and cut into 25 squares.
     
  7. Store in an airtight container in the fridge.

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