Nanaimo Bars

Name: Nanaimo Bars
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 20 tbsp. unsalted butter, softened; 5 tbsp. Dutch-process cocoa powder; 1 ⁄ 4 cup sugar; 1 1 ⁄ 4 cups graham cracker crumbs; 1 cup unsweetened shredded coconut; 1 ⁄ 2 cup ground almonds; 1 egg; 2 cups confectioners' sugar; 3 tbsp. heavy cream; 2 tbsp. powdered milk; 2 tsp. vanilla extract; 8 oz. bittersweet chocolate

Serves
serves 8-10

PENNY DE LOS SANTOS

Nanaimo Bars

A chocolate-, almond-, and coconut-enriched graham crust supports a dense layer of buttercream topped with a slick of semisweet chocolate. Get the recipe for Nanaimo Bars »

The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada, even though it was quite possibly created in the nearby town of Ladysmith. Some might call it Canada's national dessert, as its popularity has since spread far beyond British Columbia. The no-bake square consists of a chocolate-, almond-, and coconut-enriched graham crust supporting a dense layer of buttercream, topped with a slick of semisweet chocolate.

Ingredients

20 tbsp. unsalted butter, softened
5 tbsp. Dutch-process cocoa powder
¹⁄₄ cup sugar
1 ¹⁄₄ cups graham cracker crumbs
1 cup unsweetened shredded coconut
¹⁄₂ cup ground almonds
1 egg
2 cups confectioners' sugar
3 tbsp. heavy cream
2 tbsp. powdered milk
2 tsp. vanilla extract
8 oz. bittersweet chocolate

Instructions

Step 1

Heat 8 tbsp. butter, cocoa, and sugar in a 2-qt. saucepan over medium heat until melted and smooth; stir in crumbs, coconut, almonds, and egg. Transfer to a parchment paper-lined 8"x 8" baking pan and press evenly into bottom; set aside.

Step 2

Beat 8 tbsp. butter, confectioners' sugar, cream, powdered milk, and vanilla in a bowl on medium speed of a hand mixer until smooth and fluffy; spread over chocolate layer.

Step 3

Melt remaining butter and chocolate in a 2-qt. saucepan over medium-low heat; spread over vanilla layer. Chill until set, at least 4 hours. Cut into squares to serve.

Heat 8 tbsp. butter, cocoa, and sugar in a 2-qt. saucepan over medium heat until melted and smooth; stir in crumbs, coconut, almonds, and egg. Transfer to a parchment paper-lined 8"x 8" baking pan and press evenly into bottom; set aside.
Beat 8 tbsp. butter, confectioners' sugar, cream, powdered milk, and vanilla in a bowl on medium speed of a hand mixer until smooth and fluffy; spread over chocolate layer.
Melt remaining butter and chocolate in a 2-qt. saucepan over medium-low heat; spread over vanilla layer. Chill until set, at least 4 hours. Cut into squares to serve.

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