Ingredients
- ½ cup (113g) unsalted butter
- ¼ cup (47g) granulated sugar
- 3 Tbsp Dutch-processed cocoa powder (sifted)
- 1 large egg (lightly beaten)
- 1 tsp vanilla
- 2 cups (200g) graham cracker crumbs
- 1 cup (90g) fine coconut (unsweetened)
- ¼ cup (57g) unsalted butter (room temperature)
- 2 cups (245g) powdered sugar
- 2 Tbsp custard powder
- 3 Tbsp milk (room temperature)
- 8oz good quality dark chocolate (chopped)
- 2 Tbsp (28g) butter
Recipe Description
Delicious, no-bake, super easy to make! Nanaimo bars are a Canadian tradition dating back to the 50’s. They’re identified by their signature yellow custard layer, on a chocolate graham cracker/coconut crust, and topped with melted chocolate. I think the key with Nanaimo bars is to use fine coconut, not just the shredded kind – make sure it says fine. It really makes the texture better. Oh, and good quality chocolate for the top layer makes a huge difference. I use Callebaut because that’s what is available to me, but you could just as easily use chocolate chips and they would still be delicious!
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