Nanaimo Bars

Description: You'll need a little less than a full box of graham crackers to make the crumbs for these bars. Walnut and almonds are both traditional, but pecans are also good in the crumb layer. Because these bars are not baked, the egg mixture is heated to 160 degrees for food and safety reasons


nanaimo bars recipe

Ingredients:

  • 3 1/2 cups Graham Cracker Crumbs
  • 2 cups Shredded Coconut
  • 1 cup Nuts, Chopped Fine
  • 1 cup Unsalted Butter
  • 1/2 cup Granulated Sugar
  • 1/2 cup Cocoa
  • 2 tablespoons Cocoa
  • 2 Large Eggs, Beaten
  • 1/2 cup Unsalted Butter
  • 4 cups Confectioners' Sugar
  • 1/2 cup Heavy Cream
  • 1/4 Vanilla Instant Pudding Powder
  • 12 ounces Finely Chopped Semisweet Chocolate
  • 1/4 cup Heavy Cream
  • 2 tablespoons Unsalted Butter

Yield: 12 large cut out bars or 72 small bars

Prep Time: 2 hours

Total Time: 2 hours


Directions:
Stir together in a large bowl and set aside:
Graham Cracker Crumbs
Shredded Coconut
Nuts

Melt in the top of a double boiler over simmering water:
Unsalted Butter
Granulated Sugar
1/2 cup plus 2 tablespoon cocoa

Add:
Eggs, beaten

Continue to cook, whisking constantly, until mixture reaches 160 degrees. Immediately pour over graham cracker mixture and blend thoroughly. (Once the mixture has cooled you may use your hands.) Sprinkle evenly into a 12 by 18 inch jelly roll or half sheet pan that has been buttered and lined with parchment paper and using the bottom of a 1 cup measure cup, press firmly into an even layer.

Beat with an electric mixer:
1/2 cup Unsalted Butter

Add and beat:
Confectioners' Sugar

Whisk together until dissolved:
Heavy Cream
Vanilla Instant Pudding Powder

Add to butter mixture and beat 1 to 2 minutes. Spread in an even layer over graham cracker mixture and refrigerate.

In the top of a double boiler over medium heat, stir until melted and smooth:
Semisweet chocolate
Heavy Cream
2 Tablespoons Unsalted Butter

Cool until just barely warm, but still liquid and pour over vanilla buttercream mixture. Spread evenly and smooth the surface. Refrigerate until chocolate topping is firm, then cut bars.

Enjoy!