Nanaimo Bar

This Nanaimo Bar is a rich, layered dessert featuring a crunchy graham cracker and walnut crust, creamy custard filling, and smooth chocolate ganache topping. Perfect as a no-bake treat for parties, snacks, or holiday desserts, it combines classic Canadian flavors in a single-serving or shareable portion. Easy to prepare and chill, this layered chocolate bar is ideal for home bakers looking for a sweet, textured dessert.

Ingredients

For the Crust

• 2 tablespoons + 2 teaspoons graham cracker crumbs (about 1½ graham cracker sheets)
• 4 teaspoons unsweetened shredded coconut
• 2½ teaspoons finely chopped walnuts
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons granulated sugar
• 1 tablespoon salted butter, melted

For the Filling

• 3 tablespoons salted butter, softened
• ½ tablespoon cornstarch
• ¼ teaspoon vanilla extract
• ½ cup powdered sugar
• 2 teaspoons heavy cream

For the Ganache Topping

• 2 ounces semi-sweet chocolate, chopped
• 1 tablespoon salted butter

Makes: 4-inch round, 2-inch height

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Instructions

Make the Crust

1. In a bowl, combine graham cracker crumbs, shredded coconut, chopped walnuts, cocoa powder, and sugar.
2. Stir in melted butter until the mixture is evenly combined.
3. Lightly grease a 10-ounce ramekin and firmly press the crust mixture into the bottom using your fingers or the back of a spoon.

Make the Filling

1. In a medium bowl, beat softened butter, cornstarch, and vanilla extract with an electric mixer.
2. Add powdered sugar and heavy cream, mixing until smooth and creamy.
3. Spread the filling evenly over the prepared crust.
4. Refrigerate for 1 hour to set.

Make the Ganache Topping

1. About 30 minutes before removing the ramekin from the fridge, place chopped chocolate and butter in a heatproof bowl over a pan of barely simmering water (ensure the bowl doesn’t touch the water).
2. Stir until smooth, then remove from heat and allow to cool slightly.
3. Pour the ganache over the filling and spread evenly.
4. Chill for another 30 minutes, or until fully set.
5. Let sit at room temperature for a few minutes before serving.

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Why You’ll Love This Recipe

This Nanaimo Bar is a classic no-bake Canadian dessert with a layered texture of chocolate, creamy filling, and a crunchy base. Its rich flavor and individual size make it perfect for portion-controlled treats or special occasions.

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Tips

• Press the crust firmly to prevent crumbling when slicing.
• Let the ganache cool slightly before pouring to avoid melting the filling.
• Use a sharp knife warmed with hot water for clean cuts.

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Variations and Substitutions

• Nuts: Replace walnuts with pecans, almonds, or omit for a nut-free version.
• Chocolate: Use dark chocolate or milk chocolate for the ganache.
• Coconut: Toast the shredded coconut for a deeper flavor.
• Sweetener: Substitute powdered sugar with a natural sweetener like powdered erythritol.

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FAQs

Can I make these ahead of time?
Yes, Nanaimo Bars can be made a day or two in advance and stored in the fridge.

Can I freeze them?
Yes, wrap tightly in plastic and freeze for up to 1 month. Thaw in the fridge before serving.

Is this recipe nut-free?
Not by default, but you can omit the walnuts or replace them with seeds for a nut-free option.

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Serving

Serve chilled for a firm slice that holds its shape. These bars pair well with coffee, tea, or a glass of milk.

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Suggestions

• Dust the top with a light sprinkle of cocoa powder or powdered sugar for presentation.
• Add a few chocolate shavings on top for extra texture.
• Serve in mini ramekins for individual portions at parties or gatherings.