Go Back

CANADIAN NANAIMO BARS

Nanaimo Bars are a classic Canadian barless cookie made with a coconut and chocolate base, creamy cream filling and chocolate ganache. Course Dessert Canadian cuisine Keyword nanaimo bars, no-bake dessert Preparation time 20 minutes Cooking time 5 minutes

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!