Nanaimo bars are a classic canadian dessert and are perfect for this warmer weather since it’s a no-bake dessert. The crunchy base and creamy filling make a great combo with the rich chocolate flavour.
- 1/2 cup butter
- 1/4 cup granulated sugar
- 5 tbsp cocoa powder
- 1 egg, beaten
- 1 1/2 cup graham crackers, crunshed
- 1 cup shredded coconut
- 3/4 cup almonds, chopped
- 1/2 cup softened butter
- 3 tbsp heavy whipping cream
- 2 tbsp cornstarch
- 2 cups powdered sugar
- 115 g semi-sweet chocolate
- 3 tsp butter
- Line a 9 x 9 tin with parchment paper and let some hang over the edge.
- Place a heat safe bowl on top of a pan with boiling water. Melt the butter, sugar and cocoa powder mixing well. Then mix in the beaten egg, carefully to not scramble it. The mixture should thicken. Off the heat, mix in the graham crackers, coconut, and almonds.
- Transfer the crust into the prepared pan and flatten it with a spatula, making sure to get the corners. Then chill it in the fridge
- For the filling, cream your butter, heavy whipping cream, and cornstarch until fluffy. Then mix in the powdered sugar. Spread this over the crust and chill again.
- Melt the butter and chocolate in the microwave in 20 second intervals. Once it’s completely melted, pour it over the the filling and spread it out evenly with an offset spatula. Let it chill until the chocolate sets.
- When the entire pan is chilled, run a knife on the edges that the parchment paper don’t over hang on and lift the parchment paper flaps. Then cut it into bars and serve.