Growing up Nanaimo Bars were, and still are, our dads favourite.
It wasn’t until we got older and started to experiment with our taste buds that we started to trust desserts that weren’t just pure chocolate or ice cream!
Coconut can be a very powerful taste, and if you’re not a huge fan of coconut, usually you’re not a fan of these bars. However, we found a way to hide a bit of the taste for those that don’t like coconut too much, but still stay true to the recipe!
When in doubt add more chocolate, so that’s what we did. At Christmas time, even those that aren’t a coconut fan loved these.
Give them a try and let us know what you think!
- 1 cup graham cracker crumbs
- 3 Tbsp cocoa powder
- ½ tsp salt
- 1 cup sweetened flaked coconut
- ⅓ cup walnut pieces crushed and chopped
- ⅓ cup chocolate chips
- 7 Tbsp unsalted butter, melted
- ½ cup unsalted butter, at room temperature
- 2 cups icing sugar, sifted
- 2 Tbsp vanilla custard powder
- 3 Tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
- 4 oz dark chocolate, chopped
- 2 Tbsp unsalted butter
- Preheat the oven to 350 °F (180 °C). Line an 8x8 pan with parchment paper so the sides of the paper pop out. This will make it easier to lift out after it's all made.
- To make the Crust: combine graham cracker crumbs, cocoa powder, salt, coconut and walnut pieces. Stir in the melted butter, then slowly add the egg. Blend until combined then add the chocolate chips. Stir until it's mix throughout.
- Press the Crust mixture into the bottom of your prepared pan. Bake for 12 minutes and let completely cool.
- To make the filling: Make sure to beat by hand: beat the butter with 1 cup of icing sugar, custard powder and a pinch of salt. Once mixture is smooth, add the milk and vanilla and beat in. Then beat in the remaining icing sugar, 1 cup. Your filling should be smooth but not fluffy!
- Evenly spread your filling on the cooled crust.
- In a medium bowl, either microwave or double boiler dark chocolate and butter until melted and smooth, making sure to stir occasionally.
- Pour evenly on top of your filling and place in the fridge for 2 hours before cutting into.
- Cut length wise into 4, then vertically into 5.
- Serve and enjoy!