Nanaimo Bars are a classic Canadian barless cookie, made with a coconut and chocolate base, creamy cream filling, and chocolate ganache I have this Unbaked Nanaimo Bar Cheesecake, which if you ask me, these are all the amazing parts of a Nanaimo Bar plus a classic cheesecake so it doesn’t really get any better.
Nanaimo Bars are the ultimate bite-size treat:a chewy, chocolatey base (uncooked, but we have to cook it on the fire!), made with graham cracker crumbs, grated coconut, finely chopped almonds,a creamer made only from Bird’s Custard Powder (affiliate link) (you can cheat and use an instant vanilla pudding mix, but it won’t be the same!)
a thin layer of chocolate ganache.
How to store Nanaimo bars In the refrigerator and in freezer:
- Store in an airtight container for up to 1 week in the refrigerator, if they last that long!
- Cut them into squares and freeze them in an airtight, undamaged container, so they’re easy to grab when you’re hungry or when you need to fill a baking sheet or box. They defrost quickly and are awesome right out of the freezer!
WHAT’S IN A NANAIMO BAR?
Nanaimo bars are a no-bake cookie square consisting of three distinct layers: the bottom is a crumbly-but-stays-together chocolate cake, the middle layer a filling of yellow buttercream icing infused with custard powder and the top a layer of dark chocolate.
CANADIAN NANAIMO BARS
Ingrédients
Cortex Ingredients :
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa
- 2 eggs, beaten
- 2 cups graham cracker crumbs
- 1 cup finely chopped almonds
- 2 cups of grated coconut
Filling And Garnish :
- 1 cup unsalted butter
- 1/2 cup heavy whipped cream
- 1/2 cup heavy whipped cream
- 2 teaspoons of vanilla extract
- 4 cups of powdered icing sugar
ganache :
- 200 grams of dark chocolate (about 1.5 cups chopped)
- 1/2 cup heavy cream
Instructions
Cortex :
- In a large, deep skillet, melt the butter, sugar and cocoa powder over medium heat, whisking often.
- Remove from the heat and slowly beat the eggs, whisking constantly.
- Using a spatula, add the graham crumbs, almonds and coconut.
- Press firmly into a parchment lined 9 × 13 '' tray - the liner is optional but will make it easier to remove the bars.
Filling :
- In large bowl, beat butter with electric mixer on medium speed until smooth.
- Add the cream, custard and vanilla and beat until smooth.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Spread the filling evenly over the crust and stir in the freezer while preparing your ganache.
ganache :
- In a small saucepan, melt the chocolate and cream over low heat, stirring frequently. Let cool for 10 minutes.
- Remove the bars from the freezer and pour the ganache evenly over the bars, spreading them in a thin, even layer.
- Place the bars in the refrigerator to seat them completely before cutting them, at least 4 hours.
Notes
- Use a straight-sided pan and line it up with parchment or waxed paper (as we won't be cooking them) to get perfectly even layers that come out of the pan without too much trouble.
- Refrigerate well before cutting, for even layers and clean edges
- Use good quality chocolate for the top layer as it will taste like what you use! I prefer to buy a solid dark chocolate bar instead of using chocolate chips
- Find or order custard for topping - that's really what makes this recipe unique!