These Creamy Nanaimo Bars are everything you hope they'll be. Bring on the nutty, chocolatey deliciousness!
What You Need
Original recipe yields 25 servings
1/2 cup unsalted butter
1 bag vanilla
1/4 cup granulated sugar
4 Tbsp. cocoa powder
2 cups graham cracker crumbs
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Walnuts, finely chopped
2 cups powdered sugar
2 Tbsp. custard powder
2 Tbsp. heavy cream
1 cup BAKER'S Semi-Sweet Chocolate Chips
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Let's Make It
Line a 9x9 inch-baking pan with parchment paper.
In a medium saucepan melt the butter, add vanilla, granulated sugar, and cocoa powder on low heat; stir until combined. Remove from heat and mix in the beaten egg. Add the graham cracker crumbs, coconut, and walnuts and combine. Press the mixture into the baking pan with a spatula. Place in the fridge to cool.
In a large bowl, beat the butter, sugar, and custard powder, and cream with a hand mixer or stand mixer until light and fluffy. Spread evenly onto the crust. Place back in the fridge for 20 minutes to set.
In a double boiler, melt the chocolate. Remove the pan from the fridge, and pour the melted chocolate onto the Nanaimo bars, tipping the pan back and forth ensuring an even layer of chocolate. Cover with plastic wrap and place in the fridge for 30 minutes until the chocolate has set.
Remove the bars from the fridge and let sit until room temperature. Cut the bars into 25 small squares. Store in an airtight container in the fridge for 2 weeks or in the freezer for 6 months.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.