These bars are called a “triple threat” because each layer is good on its own, but the three layers of graham cracker mixture, vanilla buttercream and chocolate ganache hit the ball right out of the park. We learned about the Nanaimo bars while on our first cruise with our boat to British Columbia. The bars are a big deal all over Canada. They are found in most bakeries and for any occasion including high tea and large celebrations.
Line an 8-inch square baking pan with parchment paper or grease lightly with butter.
Prepare the bottom layer: In a pan over medium heat, melt the butter.
Add sugar, cocoa powder, and egg until melted.
Whisk continuously until the mixture thickens slightly.
Remove from the heat and stir in graham cracker crumbs, chopped pecans, and coconut until the mixture is well combined and resembles “wet sand.”
Firmly press mixture into the square baking pan. Make sure it is pressed into an even layer. Refrigerate for at least 15 minutes.
Prepare the middle layer: In a bowl using a mixer, cream the butter on medium speed until whipped. Add the heavy whipping cream and instant vanilla pudding mix until combined.
One cup at a time, mix in the powdered sugar. At medium high speed, mix all the ingredients until light and fluffy.
Pull the baking pan with the bottom layer out of the refrigerator. Using a scoop, place the vanilla buttercream on top of the bottom mixture. With a knife, create an even layer of buttercream. Transfer the pan to the refrigerator and chill for at least a half hour.
Prepare the top layer: In a small saucepan over low heat, melt the chocolate and butter stirring often. It is finished when the mixture has melted and is evenly combined.
Pull the pan out of the refrigerator. Spread the chocolate evenly over the butter cream using a spatula.
Cover the pan. Return pan to refrigerator to chill.
Chill for at least one-half hour.
Cut into 16 squares. Nanaimo bars can be kept in the refrigerator for several days and freezing works as well. Serves 16.
Ingredients
Directions
Line an 8-inch square baking pan with parchment paper or grease lightly with butter.
Prepare the bottom layer: In a pan over medium heat, melt the butter.
Add sugar, cocoa powder, and egg until melted.
Whisk continuously until the mixture thickens slightly.
Remove from the heat and stir in graham cracker crumbs, chopped pecans, and coconut until the mixture is well combined and resembles “wet sand.”
Firmly press mixture into the square baking pan. Make sure it is pressed into an even layer. Refrigerate for at least 15 minutes.
Prepare the middle layer: In a bowl using a mixer, cream the butter on medium speed until whipped. Add the heavy whipping cream and instant vanilla pudding mix until combined.
One cup at a time, mix in the powdered sugar. At medium high speed, mix all the ingredients until light and fluffy.
Pull the baking pan with the bottom layer out of the refrigerator. Using a scoop, place the vanilla buttercream on top of the bottom mixture. With a knife, create an even layer of buttercream. Transfer the pan to the refrigerator and chill for at least a half hour.
Prepare the top layer: In a small saucepan over low heat, melt the chocolate and butter stirring often. It is finished when the mixture has melted and is evenly combined.
Pull the pan out of the refrigerator. Spread the chocolate evenly over the butter cream using a spatula.
Cover the pan. Return pan to refrigerator to chill.
Chill for at least one-half hour.
Cut into 16 squares. Nanaimo bars can be kept in the refrigerator for several days and freezing works as well. Serves 16.