Directions
- 1Combine half a cup of brown sugar and half a cup plus two tablespoons of cocoa powder in a bowl.
- 2Add one cup of hot melted butter and whisk to combine.
- 3Gradually add two well-beaten eggs to the hot mixture, whisking constantly to prevent scrambling.
- 4Continue whisking until the mixture tightens up.
- 5Add one cup of oats to the base.
- 6Add one cup of shredded coconut to the base.
- 7Crush one and a half sleeves of graham cracker crumbs with your hands while still in their packaging until chunky.
- 8Add the crushed graham cracker crumbs to the mixture.
- 9Fold all the dry ingredients into the chocolatey base.
- 10Press the base mixture evenly into a 9x13 inch baking sheet lined with parchment paper.
- 11Combine 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.
- 12Add four cups of powdered sugar, two at a time, to the butter and custard mixture and mix until smooth and fluffy.
- 13Spread the custard filling evenly over the chocolate base using an offset spatula.
- 14Place the baking sheet in the fridge to chill for an hour or so.
- 15Pour one and three-quarters cups of melted milk chocolate chips over the chilled custard layer.
- 16Spread the melted chocolate evenly over the custard layer using an offset spatula.
- 17Return the Nanaimo bars to the fridge to fully set before cutting.
- 18Remove the set Nanaimo bars from the pan by lifting the parchment paper.
- 19Cut the Nanaimo bars into desired sizes, using a hot, sharp knife.
Ingredients
- 0.5 cup brown sugar
- 0.5 cup cocoa powder
- 2 tablespoons cocoa powder
- 1 cup hot melted butter
- 2 eggs
- 1 cup oats
- 1 cup shredded coconut
- 1.5 sleeves graham cracker crumbs
- 1 cup softened butter
- 4 tablespoons custard powder
- 6 tablespoons heavy cream
- 4 cups powdered sugar
- 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.
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