Are you looking for no-bake cookies? Look no further than Nanaimo bars. The Canadian Nanaimo bar is a layered, no-bake cookie that uses almost exclusively pre-packaged ingredients and is extremely sweet.
Custard powder, a key component that distinguishes this treat as a genuine Nanaimo bar, gives the buttercream layer its yellow hue.
An old Canadian custom from the 1950s is Nanaimo bars. On Vancouver Island in British Columbia, they take their name from the city of Nanaimo. Their distinctive yellow custard layer, a kind of frosting typically made with Bird’s Custard Powder, serves as a way to identify them.
How Does Nanaimo Bar Taste?
The flavors of coconut, vanilla, and chocolate come together in deliciousness in Nanaimo bars. Vanilla-flavored custard powder is the main component. Though I’m sure they’ll still be delicious, trying to make an authentic Nanaimo bar out of vanilla pudding or cornflour will produce different results.
What Kind Of Coconut Should I Use?
Use fine coconut instead of the shredded variety; check the label to ensure it says fine. It significantly enhances the texture.
Which Type Of Chocolate Is Best To Use?
The top layer of chocolate should be of high quality. You can use Callebaut or chocolate chips; both would work and be just as delicious!
Tips for Making Perfect Nanaimo Bars
• For the bottom layer, use finely shredded coconut, as it will result in a better texture.
• I do not suggest substituting other ingredients for the custard powder because it won’t produce the same results and won’t indeed be a Nanaimo Bar.
• Regular cocoa powder will do fine if you don’t have Dutch-processed cocoa powder.
• The top layer should ideally be made with high-quality dark or semi-sweet chocolate (I like Callebaut), but regular chocolate chips will do just fine.
More Dessert Recipes
- 1 cup butter softened and divided
- 5 tbsp unsweetened cocoa powder
- ¼ cup white sugar
- 1 egg beaten slightly
- 1 ¾ cups graham cracker crumbs
- 1 cup flaked coconut
- ½ cup almonds finely chopped
- 3 tbsp heavy cream
- 2 tbsp vanilla custard powder
- 2 cups confectioners'sugar
- 4(1-ounce) semi-sweetbaking chocolate squares chopped roughly
- 2 tsp cold butter
- Arrange a heatproof bowl over a pan ofboiling water.
- Place ½ cup of softened butter, cocoa powderand sugar in the bowl over boiling water and cook for about 6-8 minutes or untilmelted and smooth, stirring frequently.
- Add in egg, beating continuously with a wirewhisk.
- Cook for about 2-3 minutes, stirringcontinuously.
- Remove the bowl of butter mixture from heatand stir in graham cracker crumbs, coconut, and almonds until well combined.
- Place the mixture into an ungreased 8x8-inchbaking dish evenly and with the back of a spoon, press into the bottom.
- In a medium bowl, add remaining softenedbutter, heavy cream, and custard powder and beat until fluffy and light.
- Add in confectioners' sugar and beat untilsmooth.
- In the baking dish, place the cream mixture overthe bottom layer and with a spoon, spread evenly.
- Refrigerate until set completely.
- Meanwhile, in a microwave-safe bowl, place chocolate squares and 2 teaspoons butter and microwaveon low setting for about 2-3 minutes or until melted completely, stirring afterevery 20 seconds.
- Remove the bowl from microwave and stir untilsmooth.
- Spread the chocolate mixture over chilledbars evenly and refrigerate until set completely.
- Cut into 16 equal-sized squares and serve.