Steph Tolev's Nanaimo Bars - Sweet Talks Ep. 8

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.

Bottom Layer:

  • 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

Top Layer

  • 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:

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