No-Bake Nanaimo Bars - a graham cracker and coconut base is topped with a smooth custard American buttercream and finished off with a super smooth layer of dark chocolate. These are a classic bar, and this no-bake version is so so easy to make!

Hi! Happy Friday! Just popping on here to share my take on a Nanaimo bar, which is basically just a different version of my no-bake peppermint slice. I have been trying to develop recipes recently which have some components that I already know work, in order to cut down on waste seeing as there are only two of us eating things now in this time of social distancing! These keep super well in the fridge - I made these a week or so ago and we still have a little container of them which we have little bits of each evening.

Nanaimo bars are named after a wee town on Vancouver Island in BC, Canada, which happens to be super close to Port Alberni, where I have family! The bar consists of three components - a chocolate coconut crumb cookie base (which I think usually has nuts in it, this one in particular does not), then a layer of custard buttercream, and then a layer of smooth chocolate topping. They are super easy to make, and insanely delicious, and smoothing down the custard filling is one of the most satisfying things I have done in a while.

A few wee tips:

I like to let these really chill down before I cut into them to ensure that the cuts are nice and clean. 2-3 hours if you can manage it in the fridge is great.
I achieve the super smooth topping by adding a little neutral oil (grapeseed, canola, sunflower or refined coconut would all work great) to the chocolate, which makes it super smooth and easy to pour on, which means that it sets up really smooth and is easy to cut.
A really sharp knife will be your friend when cutting these up!
These store for a long time in an airtight container in the fridge!
I really like using a nice pan with square sides for this. Most of my baking pans are from USA pan!!
I get custard powder online, or you can get it in some supermarkets!
For the buttercream filling, you may need to add 1-2 Tbsp heavy cream to get the consistency right - you want a thick, smooth buttercream. Add it a little at a time and beat to incorporate.

No-Bake Nanaimo Bars

Author: Erin
Prep Time: 45 minutes
Total Time: 45 minutes plus cooling time
Yield: One 9" pan, 16-24 bars 1x

Description

Scale

Ingredients

Chocolate Graham Cracker Base

1 (14.4 ounce) box (408 grams) graham crackers, or digestive biscuits
50g granulated sugar
45g dutch process cocoa powder
½ teaspoon kosher salt
100 grams unsweetened desiccated coconut
260g unsalted butter, melted and cooled slightly

Filling

150g unsalted butter, at room temperature
30g custard powder
400g powdered sugar, sifted
1/2 tsp salt
1/2 tsp vanilla bean paste
1-2 Tbsp heavy cream, as needed (see notes)

Chocolate Topping

250g 70% cacao dark chocolate, chopped
3 tablespoons (45 grams) neutral oil such as vegetable or canola

Instructions

CHOCOLATE GRAHAM BASE

Grease and line a 9” square baking pan with baking spray and two pieces of parchment paper which extend over the sides to give you a ‘sling’ (this helps with removing the slice easily once it is set).
In the bowl of a food processor, place the graham crackers, sugar, cocoa, and salt, and pulse until mixture resembles fine crumbs. Transfer to a medium bowl, and add the coconut. Stir to combine. Add the melted butter and mix with a rubber spatula until the butter is incorporated - it should resemble wet sand.
Transfer the crust mixture into the baking pan, and press down evenly with a flat bottomed glass or measuring cup until compacted and smooth. Place in the freezer for 20 minutes to firm up.

CUSTARD FILLING

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and custard powder until combined. Add the powdered sugar, salt, and vanilla bean paste, and mix to incorporate. Beat on high speed for a minute or so. Add cream if needed to give you a thick, smooth buttercream.
Scrape the filling onto the graham cracker crust, and smooth down using an offset spatula, getting the surface as smooth as possible. Chill for 30 minutes.

CHOCOLATE TOPPING

In a heat proof bowl set over a pot of simmering water, melt together the chocolate and the oil, stirring frequently, until smooth. Alternatively, melt together in the microwave in 30 second increments, stirring well after each.
Pour over the set custard filling, and tilt the pan to evenly coat. Bang the pan on the counter several times to smooth out the topping and eliminate any bubbles.
Chill in the fridge until completely set, at least an hour. Remove from the pan by using the parchment paper slings. cut into slices using a sharp knife, wiping between each. Store in an airtight container.

Keywords: nanaimo bar, no-bake, slice, custard powder, bar