nanaimo bars

My Nanaimo bars are loosely based on a recipe given to me by a real live Canadian.  Over time, I have tweaked the measurements and ingredients to mimic that famed ferry boat version.  Whether or not it resembles the original is inconsequential as there are far too many versions to pinpoint a top contender.  What I do know is this: everyone who tries these bars loves them.  They speak of them in hushed tones of reverence, request them by name and beg for an encore appearance. 

The secret behind the bars lies in the source of their pale yellow filling, Bird’s custard powder, which comes from the UK and lends the center layer its unique flavor and texture.  It is worth the effort to track down this product, either in a specialty store or online, as the bars are better for it.  In a pinch, vanilla pudding powder is a reasonable substitute.  Even haters of coconut (you know who you are) are fans of Nanaimo bars.  I attribute this to the use of unsweetened coconut shred rather than those cloyingly sweet, soggy flakes with the angelic moniker.  Unsweetened coconut is all about texture with a flavor that is surprisingly understated. 

Though it will strike some as odd, the recipe (which is chilled, not baked) calls for one egg.  That’s right, the crust contains raw egg.  This necessary egg acts as a binding agent, neatly holding the crust together.  I am vigilant in relaying this information to all who partake of the bars, yet this appalling detail has yet to deter a single recipient.  Apparently, we Americans aren’t as uptight as they make us out to be.  Just be sure to keep the bars cool and store them in the refrigerator. 

nanaimo bars

yields about 20 bars

ingredients

base
2 ounces semi-sweet chocolate (such as Scharffenberger) 
6 tablespoons unsalted butter
1 cup graham cracker crumbs or about 12 sheets
1 – 1/2 cups unsweetened coconut shred
1 tablespoon sugar
pinch of salt 
1 teaspoon vanilla
1 egg, lightly fork beaten

filling
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons Bird’s custard powder (substitute: vanilla pudding mix)
3 cups powdered sugar 
1 tablespoon vanilla extract

ganache
6 ounces semi-sweet chocolate
4 – 6 tablespoons unsalted butter

directions

base
Melt the chocolate and butter on in a saucepan over low heat.  Alternately, place butter and chocolate in a microwave-safe bowl, stirring at 30-second increments until just melted.  Cool slightly.  In a food processor, pulse the graham crackers until they are reduced to fine crumbs.  Add the coconut and sugar.  Pulse until combined.  Leave the mixture in the bowl of the food processor until needed.

Add the beaten egg to the chocolate mixture, whisking briskly to emulsify.  The egg acts as a binding agent, to hold the base together.  Stir in the vanilla.  In a steady stream, pour the chocolate-egg mixture into bowl of the food processor.  Pulse until combined. 

Press the mixture evenly into the bottom of a waxed paper lined 9” x 13” baking dish or rimmed baking sheet.  Chill for about 30 minutes in the refrigerator or freezer.

 

filling
While the base is chills,  use a handheld electric mixer to blend the butter, milk and custard until well combined.  On low speed, add the powdered sugar, raising to medium speed once incorporated.  Add the vanilla.  Beat on medium high, scraping the sides of the bowl, as needed, until the mixture is silky and smooth. 

With a large rubber spatula, spread the filling evenly over the chilled base.  Chill for about 30 minutes in the refrigerator or freezer.

ganache 
The final layer requires proper timing, so be sure to start the ganache once the custard layer is firm.  Place the chocolate and butter in a saucepan over low heat, whisking until melted.  The consistency should be slightly thicker than chocolate syrup.  If the mixture is too thick, add additional butter, as needed.

Pour the melted chocolate mixture over the custard layer and, using a rubber spatula, work quickly to spread the chocolate evenly over the top, extending all the way to the edges of the baking dish.

Chill for another 20 – 30 minutes in the refrigerator or freezer.  Allow the pan to sit at room temperature for about 5 minutes before cutting into bars.  Using the tip of a sharp knife, carefully cut 2-1/2” x 3” bars.  Remove bars from the pan with a small offset metal spatula.  The first bar is always the hardest to remove.  For best results, serve cool but not fully chilled.  Store in an airtight container in the refrigerator for up to three days. DO NOT store at room temperature due to raw egg in the crust.

For more on the history of Nanaimo bars, plus recipes for both traditional and off-the-wall versions, check out this post by the lovely Jessie Oleson of Cakespy.