Nanaimo Bar Recipe

Mak Erot

3 min read

·

Apr 02, 2025

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Nanaimo Bars: A Decadent Canadian Treat

The Nanaimo bar, a delightful no-bake dessert, is a true Canadian classic. Its rich layers of chocolate ganache, custard-like buttercream, and a crunchy wafer-based crust offer a satisfying combination of textures and flavors that make it a crowd-pleaser. This recipe will guide you through creating your own perfect Nanaimo bars, ensuring a sweet success.

Ingredients:

This recipe yields approximately 16 bars. Adjust quantities accordingly for a larger or smaller batch.

For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened cocoa powder
• ½ cup sugar
• ¼ cup butter, melted
• ¼ cup finely chopped pecans or walnuts (optional)

For the Buttercream Filling:

• ½ cup butter, softened
• 2 cups powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder

For the Chocolate Ganache Topping:

• 6 ounces semi-sweet chocolate chips
• ½ cup heavy cream

Instructions:

Making the Crust:

1. Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs, cocoa powder, sugar, and nuts (if using).
2. Add Melted Butter: Pour in the melted butter and mix thoroughly until the crumbs are evenly moistened. The mixture should hold together when pressed.
3. Press into Pan: Press the crumb mixture firmly into the bottom of an 8x8 inch baking pan. Use the bottom of a measuring cup or similar item to ensure an even layer.

Making the Buttercream Filling:

1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. A stand mixer or hand mixer works best for this step.
2. Add Wet Ingredients: Gradually add the milk and vanilla extract, mixing until well combined.
3. Incorporate Cocoa: Stir in the cocoa powder until fully incorporated. The mixture should be smooth and creamy.
4. Spread on Crust: Spread the buttercream filling evenly over the prepared crust.

Making the Chocolate Ganache Topping:

1. Melt Chocolate: Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth.
2. Heat Cream: In a separate saucepan, gently heat the heavy cream until it just begins to simmer.
3. Combine: Slowly pour the hot cream over the melted chocolate, stirring constantly until smooth and glossy.
4. Pour and Chill: Pour the ganache evenly over the buttercream layer.
5. Refrigerate: Refrigerate the Nanaimo bars for at least 4 hours, or preferably overnight, to allow the ganache to set completely.

Cutting and Serving:

Once the ganache is set, cut the Nanaimo bars into squares. Serve and enjoy!

Tips for Success:

• Press the crust firmly: A tightly packed crust prevents it from crumbling.
• Don't overmix the buttercream: Overmixing can incorporate too much air and result in a less smooth filling.
• Use good quality chocolate: The better the chocolate, the richer the ganache will be.
• Chill thoroughly: Allowing the bars to chill completely ensures that they hold their shape and have a delightful texture.

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