Nanaimo Bars Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">30g cocoa powder</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">175g graham cracker crumbs (or digestive biscuits)</li><li class="ingredients-single-item">60g desiccated coconut</li><li class="ingredients-single-item">60g almonds, finely chopped</li><li class="ingredients-single-item">For the middle layer:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">3 tbsp heavy cream</li><li class="ingredients-single-item">2 tbsp custard powder (or vanilla pudding powder)</li><li class="ingredients-single-item">250g icing sugar, sifted</li><li class="ingredients-single-item">For the top layer:</li><li class="ingredients-single-item">115g dark chocolate, chopped</li><li class="ingredients-single-item">30g unsalted butter</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">20cm square baking tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Double boiler (or heat-proof bowl and saucepan)</li><li class="equipment-single-item">Electric mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Line your 20cm square baking tin with parchment paper, leaving overhang on all sides to easily lift out the bars later. This preparation step is crucial for clean removal and cutting.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base layer, set up a double boiler by placing a heatproof bowl over a pan of gently simmering water (ensure the water doesn't touch the bowl). Add the butter, sugar, and cocoa powder, stirring until completely melted and smooth. This gentle heating prevents the chocolate from seizing or burning.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove from heat and gradually whisk in the beaten egg, stirring constantly. Return to low heat for 1-2 minutes until slightly thickened. The mixture will become glossy and more cohesive as the egg cooks and binds the ingredients together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Stir in the graham cracker crumbs, coconut, and chopped almonds until thoroughly combined. The mixture should hold together when pressed. Press this mixture firmly and evenly into the prepared tin, creating a compact base. Use the back of a spoon or measuring cup to ensure it's tightly packed, which prevents crumbling when cut.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Refrigerate the base layer for at least 30 minutes until firm. This cooling step is essential before adding the next layer to prevent them from mixing together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the middle custard layer, cream the softened butter with an electric mixer until light and fluffy, about 2-3 minutes. Beating incorporates air for a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, combine the custard powder and cream to form a smooth paste. Add this to the butter and beat until well incorporated. The custard powder gives the traditional yellow color and vanilla flavor that defines authentic Nanaimo bars.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gradually add the sifted icing sugar, beating constantly until the mixture is smooth, light and fluffy. This could take 3-4 minutes. The proper consistency should be spreadable but firm enough to hold its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread this custard filling evenly over the chilled base with an offset spatula, creating a smooth, level surface. Return to the refrigerator for at least 15 minutes to set before adding the final layer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the chocolate topping, melt the dark chocolate and butter together in a clean double boiler, stirring occasionally until completely smooth. Allow to cool slightly (about 5 minutes) but not set. The slight cooling prevents the top layer from melting the custard layer beneath.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pour the chocolate mixture over the chilled custard layer and immediately tilt the pan to create an even coating. For the classic Nanaimo bar look, use the tines of a fork to create parallel lines across the top while still wet.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the bars for at least 2 hours, or preferably overnight, until completely set. The long chilling time allows the flavors to meld and ensures clean cutting.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To serve, use the parchment paper overhang to lift the entire block out of the tin. For the cleanest cuts, dip a sharp knife in hot water, wipe dry, and slice in one smooth motion. Clean and reheat the knife between each cut. Allow the bars to sit at room temperature for 10-15 minutes before serving for the best flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Store any leftover bars in an airtight container in the refrigerator for up to a week, or freeze for up to three months between layers of parchment paper.</li></ol>