Nanaimo Bars
Directions
- 1Combine half a cup of brown sugar and half a cup plus two tablespoons of cocoa powder in a bowl.
- 2Combine half a cup of brown sugar and half a cup plus two tablespoons of cocoa powder in a bowl.
- 3Combine half a cup of brown sugar and half a cup plus two tablespoons of cocoa powder in a bowl.
- 4Add one cup of hot melted butter and whisk to combine.
- 5Add one cup of hot melted butter and whisk to combine.
- 6Add one cup of hot melted butter and whisk to combine.
- 7Gradually add two well-beaten eggs to the hot mixture, whisking constantly to prevent scrambling.
- 8Gradually add two well-beaten eggs to the hot mixture, whisking constantly to prevent scrambling.
- 9Gradually add two well-beaten eggs to the hot mixture, whisking constantly to prevent scrambling.
- 10Continue whisking until the mixture tightens up.
- 11Continue whisking until the mixture tightens up.
- 12Continue whisking until the mixture tightens up.
- 13Add one cup of oats to the base.
- 14Add one cup of oats to the base.
- 15Add one cup of oats to the base.
- 16Add one cup of shredded coconut to the base.
- 17Add one cup of shredded coconut to the base.
- 18Add one cup of shredded coconut to the base.
- 19Crush one and a half sleeves of graham cracker crumbs with your hands while still in their packaging until chunky.
- 20Crush one and a half sleeves of graham cracker crumbs with your hands while still in their packaging until chunky.
- 21Crush one and a half sleeves of graham cracker crumbs with your hands while still in their packaging until chunky.
- 22Add the crushed graham cracker crumbs to the mixture.
- 23Add the crushed graham cracker crumbs to the mixture.
- 24Add the crushed graham cracker crumbs to the mixture.
- 25Fold all the dry ingredients into the chocolatey base.
- 26Fold all the dry ingredients into the chocolatey base.
- 27Fold all the dry ingredients into the chocolatey base.
- 28Press the base mixture evenly into a 9x13 inch baking sheet lined with parchment paper.
- 29Press the base mixture evenly into a 9x13 inch baking sheet lined with parchment paper.
- 30Press the base mixture evenly into a 9x13 inch baking sheet lined with parchment paper.
- 31Combine one cup of softened butter, four tablespoons of custard powder, and six tablespoons of heavy cream in a bowl and mix with a hand mixer.
- 32Combine one cup of softened butter, four tablespoons of custard powder, and six tablespoons of heavy cream in a bowl and mix with a hand mixer.
- 33Combine one cup of softened butter, four tablespoons of custard powder, and six tablespoons of heavy cream in a bowl and mix with a hand mixer.
- 34Add four cups of powdered sugar, two at a time, to the butter and custard mixture and mix until smooth and fluffy.
- 35Add four cups of powdered sugar, two at a time, to the butter and custard mixture and mix until smooth and fluffy.
- 36Add four cups of powdered sugar, two at a time, to the butter and custard mixture and mix until smooth and fluffy.
- 37Spread the custard filling evenly over the chocolate base using an offset spatula.
- 38Spread the custard filling evenly over the chocolate base using an offset spatula.
- 39Spread the custard filling evenly over the chocolate base using an offset spatula.
- 40Place the baking sheet in the fridge to chill for an hour or so.
- 41Place the baking sheet in the fridge to chill for an hour or so.
- 42Place the baking sheet in the fridge to chill for an hour or so.
- 43Pour one and three-quarters cups of melted milk chocolate chips over the chilled custard layer.
- 44Pour one and three-quarters cups of melted milk chocolate chips over the chilled custard layer.
- 45Pour one and three-quarters cups of melted milk chocolate chips over the chilled custard layer.
- 46Spread the melted chocolate evenly over the custard layer using an offset spatula.
- 47Spread the melted chocolate evenly over the custard layer using an offset spatula.
- 48Spread the melted chocolate evenly over the custard layer using an offset spatula.
- 49Return the Nanaimo bars to the fridge to fully set before cutting.
- 50Return the Nanaimo bars to the fridge to fully set before cutting.
- 51Return the Nanaimo bars to the fridge to fully set before cutting.
- 52Remove the set Nanaimo bars from the pan by lifting the parchment paper.
- 53Remove the set Nanaimo bars from the pan by lifting the parchment paper.
- 54Remove the set Nanaimo bars from the pan by lifting the parchment paper.
- 55Cut the Nanaimo bars into desired sizes, using a hot, sharp knife.
- 56Cut the Nanaimo bars into desired sizes, using a hot, sharp knife.
- 57Cut the Nanaimo bars into desired sizes, using a hot, sharp knife.
Ingredients
- 0.5 cup brown sugar
- 0.5 cup brown sugar
- 0.5 cup brown sugar
- 0.5 cup cocoa powder
- 0.5 cup cocoa powder
- 0.5 cup cocoa powder
- 2 tablespoons cocoa powder
- 2 tablespoons cocoa powder
- 2 tablespoons cocoa powder
- 1 cup hot melted butter
- 1 cup hot melted butter
- 1 cup hot melted butter
- 2 eggs
- 2 eggs
- 2 eggs
- 1 cup oats
- 1 cup oats
- 1 cup oats
- 1 cup shredded coconut
- 1 cup shredded coconut
- 1 cup shredded coconut
- 1.5 sleeves graham cracker crumbs
- 1.5 sleeves graham cracker crumbs
- 1.5 sleeves graham cracker crumbs
- 1 cup softened butter
- 1 cup softened butter
- 1 cup softened butter
- 4 tablespoons custard powder
- 4 tablespoons custard powder
- 4 tablespoons custard powder
- 6 tablespoons heavy cream
- 6 tablespoons heavy cream
- 6 tablespoons heavy cream
- 4 cups powdered sugar
- 4 cups powdered sugar
- 4 cups powdered sugar
- 1.75 cups milk chocolate chips
- 1.75 cups milk chocolate chips
- 1.75 cups milk chocolate chips
Equipment
whiskbowlspatulahand mixerbaking sheetparchment paperoffset spatulaknife
Tips
- If you're worried about raw egg, you can use a double boiler method for the base mixture.
- You can add all graham cracker crumbs if you want a crunchier texture in the crust.
- Make sure your knife is sharp and very hot; run it under hot water before cutting the bars.