So, since I am not from Canada, when Steph told me Nanaimo Bars were her nostalgic dessert, I thought, "what have I gotten myself into". Luckily, once I looked it up, I realized, "hey, it's not that hard". It is actually the best NO BAKE dessert you will ever try. For my American friends, these bars will blow your mind. For my Canadian friends, I hope this brings you a piece of home.
1/2 cup (113g) salted butter, diced into pieces
1/4 cup (50g) granulated sugar
5 Tbsp (30 g) unsweetened cocoa powder
1/8 tsp salt
1 large egg, lightly beaten
1 3/4 cup (180g) graham cracker crumbs* (about 12 sheets)
1/2 cup (76g) pecans, finely chopped
1 cup (83g) sweetened shredded coconut
1/2 cup (113g) salted butter, softened
2 - 3 Tbsp heavy cream
2 Tbsp Bird's custard powder, or 2 Tbsp pudding mix
1 3/4 cups (210g) powdered sugar
4 oz semi-sweet chocolate, chopped
2 Tbsp (28g) unsalted butter
Line an 8 by 8-inch baking dish with foil, spray with non-stick cooking spray.
For the first layer: Melt butter, sugar, and cocoa powder together in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
Once smooth and melted, add egg and beat vigorously until thick and shiny.
Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.
Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn't be warm when adding the custard frosting layer.
For the second layer: Add powdered sugar, butter, custard powder (or pudding mix) and 2 Tbsp heavy cream to mixer. Whip until very pale and fluffy while adding another 1 Tbsp cream to thin if needed.
Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).
For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth (or in the microwave in a microwave safe bowl in 20 second intervals stirring between each, until melted and smooth).
Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.
Cut into squares (tip for best appearance, cut squares from side to side rather than cutting downward). Store in an airtight container in refrigerator, bring to room temperature before serving.
*Recipe adapted from cooking classy*
You can watch the full video here: https://youtu.be/kkWgwDz6OyY