Nanaimo Bars
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ cup
Cocoa Powder
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
½ cup
Bittersweet Chocolate Chips
(Contains: Soy May contain traces of: Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
56 mL
Cream
(Contains: Milk)
8 tbsp
Shredded Coconut
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites, Triticale)
1 unit(s)
Egg
(Contains: Egg)
9 g
Cornstarch
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites, Triticale)
56 g
Walnuts, chopped
(Contains: Walnuts)
1 cup
Icing Sugar
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
1 cup
Graham Cracker Crumbs
(Contains: Wheat May contain traces of: Soy, Milk, Egg, Sulphites, Barley, Oats, Rye, Gluten)
4 tbsp
Brown Sugar
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
Not included in your delivery
2 tsp
Oil*
½ tsp
Salt*
9 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- Grease an 8x8-inch metal baking tin with 2 tsp softened butter then line the base and sides with parchment paper, leaving a 2-inch overhang. (NOTE: This will help you remove the squares from the tin later on). Press down on the parchment to adhere. Set aside.
- 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, graham cracker crumbs, coconut, walnuts and 1/2 tsp salt, then stir to combine.
- Press chocolate mixture into the bottom of the prepared tin. (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 tin 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 a large bowl, using a wooden spoon or spatula, until smooth and creamy, 2-3 min. 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.
- Place tin in 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 custard layer and spread to the edges of the pan using a spoon or spatula.
- Place baking tin in the fridge until completely cool, 30-45 min.
- Run a sharp knife around the edges of the tin, then remove by pulling on the parchment paper.
- Slice into squares and serve.
