How to Make Nanaimo Bars

Google+ Pinterest LinkedIn Tumblr +

Bunner's Bake Shop CookbookThese rich and sugary little squares pop up at potluck family functions and church basements everywhere. Originally from Nanaimo, British Columbia, this bar is steeped in mystery and intrigue. Some say it was a housewife who first submitted the recipe for publication in the 1950s. Others say it dates back to the 1930s or even the 1800s. Whatever the origins, it’s ours now!

  • Yield: 12 squares


Bottom Layer
  • ½ cup Earth Balance Buttery Sticks (1 stick), melted
  • ¾ cup unsweetened cocoa powder
  • ¼ cup organic sugar
  • 1 teaspoon vanilla extract
  • 2 cups chocolate chip cookie crumbs
  • 1 cup unsweetened shredded coconut
Middle Layer
  • ¼ cup Earth Balance Buttery Sticks (% stick), chilled
  • 1¾ cups organic powdered sugar, sifted
  • ¼ cup vegan custard powder
  • 3 tablespoons canned coconut milk
  • 1 teaspoon vanilla extract
Top Layer
  • ½ cup vegan semi-sweet chocolate chips
  • 1 tablespoon canola oil
How to Make It
  1. Line a 9- × 9-inch glass baking dish with parchment paper.
  2. For the bottom layer
  3. In a large bowl, whisk together the melted butter, cocoa powder, sugar, and vanilla. Fold in the cookie crumbs and coconut until evenly distributed. Press the mixture into the bottom of the prepared baking dish and refrigerate for 1 hour.
  4. For the middle layer
  5. Using a hand mixer, cream the butter, gradually adding the powdered sugar, custard powder, coconut milk, and vanilla. Evenly spread the mixture over the chilled base, then refrigerate for 30 minutes.
  6. For the top layer
  7. Using a double boiler, melt the chocolate chips over medium heat, stirring every few minutes. Ensure you don’t get any water in them or the chocolate will seize up and turn chunky. Once the chocolate is melted and silky, stir in the oil until well combined. Slowly pour the chocolate over the top layer, being careful not to make it too thick in any one area. Using a spatula, gently spread the chocolate over the entire surface. Refrigerate for another 30 minutes.
  8. Once the slab is cooled and firmed up, cut it into 12 squares. Store in an airtight container in the refrigerator.

About Author

Comments are closed.