Homemade Nanaimo Bars
Serves 4 | with Cocoa Walnut Crust
Get ready for a lightened-up but just-as-delicious version of the Canadian classic! A chocolatey coconut walnut base is topped with a thin custard layer and finished off with a bittersweet chocolate coating. Pass the milk!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¼ cup
Cocoa Powder
(May contain Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
½ cup
Bittersweet Chocolate Chips
(Contains Soy May contain Milk, Soy)
56 mL
Cream
(Contains Milk)
8 tbsp
Shredded Coconut
(Contains Sulphites May contain Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
1 unit(s)
Egg
(Contains Egg)
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
56 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
1.5 cup
Icing Sugar
(May contain Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
¾ cup
Graham Cracker Crumbs
(Contains Wheat May contain Triticale, Egg, Soy, Rye, Sulphites, Gluten, Barley, Milk, Oats)
4 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
Not included in your delivery
2 tsp
Oil*
½ tsp
Salt*
9.66 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Open one side of the package of walnuts.
- Using a rolling pin or heavy-bottomed pot, crush walnuts in their package until broken into small crumbs (or finely chop if you prefer).
- Melt 5 tbsp butter in a large microwave-safe bowl. (NOTE: Save the remaining softened butter for later) Once melted, whisk in brown sugar, then egg. Add cocoa powder, 3/4 cup graham cracker crumbs, coconut, walnuts and 1/2 tsp salt, then stir to combine.
- Press chocolate mixture into the bottom of the prepared baking dish. (TIP: Use the back of a measuring cup to help smooth out crust.)
- Bake chocolate-coconut crust in the middle of the oven until no longer shiny, 12-15 min.
- Place baking dish on a wire rack in the freezer to cool, 10 min.
- Meanwhile, combine 4 tbsp softened butter, icing sugar, cornstarch and 1/4 tsp salt in another large bowl, using a wooden spoon or spatula, until smooth and creamy, 2-3 min. (TIP: Make sure butter is very soft for this step to help icing sugar combine!) Add cream and stir until fully combined and no lumps remain. Scrape filling over cooled crust, then use a spoon or knife to spread it into an even layer.
- Return the baking dish to the freezer until firm, 30 min.
- Meanwhile, combine chocolate chips and 2 tsp oil in a medium microwave-safe bowl. Microwave, stirring every 20 seconds, until melted and smooth.
- Pour chocolate mixture over chilled cream layer and spread to the edges of the pan using a spoon or spatula. (TIP: If you have flaky sea salt, sprinkle a pinch over chocolate layer!).
- Place baking dish in the fridge until completely cool, 30-45 min.
- Run a sharp knife around the edges of the baking dish, then remove by pulling on the parchment paper.
- Slice into desired number of squares and serve.