Description

Nanaimo Bars are a rich, no-bake dessert that combines layers of chocolate, custard, and a crunchy base. These bars are a perfect indulgence for those who enjoy a sweet treat with a variety of textures. With a buttery, chocolatey crust, a creamy custard layer, and a smooth chocolate topping, these bars are the ultimate dessert for any occasion.

Ingredients

12 oz. graham crackers (about 22 rectangles)

2 cups unsweetened flaked coconut

1 cup chopped pecans

2 cups salted butter, softened, divided

2/3 cup unsweetened cocoa powder

1/2 cup granulated sugar

2 eggs

1/3 cup heavy cream

1/4 cup vanilla instant pudding and pie filling mix (1 1/2 oz.)

4 cups powdered sugar

1 (12-oz.) pkg. semisweet chocolate chips

2 tsp. shortening

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Instructions

Line a 13×9-inch baking pan with foil or parchment paper, extending over the edges.
In a food processor, place graham crackers, coconut, and pecans; cover and pulse until fine crumbs form. Transfer to a large bowl.
In a small heavy saucepan, heat 1 cup of butter, cocoa, and granulated sugar over medium heat until the butter melts and the mixture just comes to a simmer.
Meanwhile, in a small bowl, lightly beat eggs. Gradually whisk about 1/2 cup of the hot butter mixture into the eggs. Then, whisk the egg mixture into the remaining butter mixture in the saucepan. Cook, whisking constantly, until thickened, about 30 seconds. Remove from heat. (Mixture may separate.)
Stir the chocolate mixture into the graham cracker mixture until combined. Press evenly and firmly into the bottom of the prepared pan with your fingers or the bottom of a measuring cup. Chill while preparing the pudding layer.
In a large bowl, beat the remaining 1 cup of butter, heavy cream, and pudding mix with a mixer on medium until fluffy. Gradually beat in powdered sugar until smooth. Evenly spread over the crumb layer in the pan. Cover and chill for 30 minutes.
Meanwhile, in a medium bowl, microwave the chocolate chips and shortening until melted, 1 to 2 minutes, stirring every 30 seconds. Spread the chocolate mixture evenly over the chilled bars. Refrigerate until set, about 30 minutes.
Once the chocolate is set, lift the uncut bars from the pan using the foil or parchment. Transfer to a cutting board and cut into squares or rectangles. Refrigerate in an airtight container for up to 3 days. If you like, just before serving, dust with additional powdered sugar. Makes 32 bars.

Notes

If you prefer a different type of nut, try using walnuts, almonds, or hazelnuts instead of pecans.
For a coconut-free version, simply omit the coconut flakes in the base and substitute with more graham crackers or nuts.
For a vegan version, substitute the butter with plant-based butter, the eggs with a flax egg, and use non-dairy milk for the custard layer.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250 kcal
Sugar: 22 g
Sodium: 120 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 30 mg