If you know what they are, then you know how good they are. Classic Canadian Nanaimo Bars are a thing of beauty, and most Canadians will rave about this treat with good reason. I took some liberties with my version, which of course is my favorite, and they are the best Nanaimo Bars EVER!
Indulging in the rich layers of a Nanaimo bar is like taking a sweet journey to the heart of Canadian dessert bliss. Originating from Nanaimo, British Columbia, these iconic bars have become a beloved treat for dessert enthusiasts around the world. As a home baker on a quest for culinary excellence, I embarked on the delightful challenge of creating Nanaimo bars from scratch, infusing each layer with passion and precision.
Layered Bliss: The Ingredients
To embark on this scrumptious adventure, gather the essentials – a buttery Biscoff cookie (or graham cracker) crust, a velvety custard center, and a decadent chocolate topping. Opt for high-quality ingredients to elevate the flavors and textures of these delectable bars. The careful selection of each component sets the stage for a symphony of taste that unfolds with every bite.
The Art of Assembly
Crafting Nanaimo bars is fairly simple, and those layers bring a lot of delicious happiness. The chocolate cookie base with coconut and almonds, pressed firmly into the pan to create the perfect foundation. The custard layer, a silky amalgamation of butter, custard powder, and powdered sugar, takes center stage, lending a creamy contrast to the crunch below. Finally, the glossy chocolate topping adorned with more almonds and flaked salt, crowns this masterpiece, completing the harmonious trio of flavors and textures.
Tips and Tricks for Perfection
Achieving Nanaimo bar perfection requires attention to detail. Ensure chocolate cookie crust is evenly distributed, and each layer is allowed to set properly before moving on to the next. Heating the chocolate for the topping is an art in itself – a glossy finish is the hallmark of a well-crafted Nanaimo bar. Don’t rush the process; let each layer come together at its own pace for an unrivaled taste experience.
Sharing The Best Nanaimo Bars EVER!
As the scent of chocolate and butter wafts through the kitchen, the joy of creating Nanaimo bars from scratch becomes a celebration of the art of baking. Whether shared with loved ones, enjoyed at a gathering, or savored in solitude, these homemade delights carry the essence of your dedication and passion. In the world of baking, Nanaimo bars stand as a testament to the joy that arises from creating something extraordinary with your own hands.
Embark on the journey of crafting Nanaimo bars from scratch, and let the layers of this delightful dessert transport you to a realm of pure indulgence. In each bite, savor the symphony of flavors and the satisfaction that comes from mastering the art of creating a Canadian classic in your very own kitchen. Happy baking!
the Best Nanaimo Bars EVER
Notes
You’ll need:
- 8×8 square pan
- Parchment paper, pan release spray
- Small, medium, and Large bowls
- offset spatula
- stand mixer with paddle attachment
Ingredients
- Cookie base:
- ½ cup (113 g) unsalted butter
- 6 tbsp (30 g) unsweetened cocoa powder
- ⅓ cup (67 g) granulated sugar
- 1 tsp (3 g) kosher salt
- 1 large egg (50 g), lightly beaten
- 1 tsp (6 g) vanilla bean paste
- 1¾ cups (228 g) crushed biscoff cookies (or graham crakers)
- ¾ cup (85 g) sweetened flaked coconut
- ½ cup (50 g) blanched slivered almonds
- Custard Filling
- ¾ cup (170 g) unsalted butter, softened
- 3 tablespoons (30 grams) Bird’s custard powder
- 2 tsp (4 grams) vanilla extract
- 3 cups (336 grams) powdered sugar
- 4 tablespoons (60 grams) heavy whipping cream
- Grand Marnier Ganache
- 8 ounces (130 grams) semisweet chocolate (56%), chopped
- 3 tablespoons (42 grams) unsalted butter
- 3 tablespoons (45 grams) heavy whipping cream, warmed
- 1 tsp (5 grams) Grand Marnier (meaure with your heart!)
- Topping
- ½ cup (50 grams) more/less of the slivered almonds (measure with your heart!)
- 2 tsps (6 grams) flaked Maldon salt
Instructions
- Instructions
- Cookie Base
- Line an 8-inch square baking pan with parchment paper, with the paper extending over sides of pan. Spray the paper lightly with cooking spray.
- In the top of a double boiler, add ½ cup (113 g) unsalted butter, 6 tbsp (30 g) unsweetened cocoa powder, ⅓ cup (67 g) granulated sugar, and 1 tsp (3 g) kosher salt.
- Heat over simmering water, stirring constantly, until butter is melted.
- In a small dish or measuring cup, whisk the egg and 1 tsp (6 g) vanilla bean paste together.
- Add the beaten egg and vanilla bean paste to the chocolate mixture, stirring constantly until it emulsifies and is thickened and smooth, about 2 minutes. (it should not be separated, keep stirring until it is smooth and glossy.)
- Immediately remove from heat, and quickly stir in 1¾ cups (228 g) crushed biscoff cookies (or graham crackers), ¾ cup (85 g) sweetened flaked coconut, ½ cup (50 g) blanched slivered almonds.
- Working quickly, press mixture into bottom of prepared pan.
- Place in refridgerator to cool.
- Custard Filling
- In the bowl of a stand mixer fitted with the paddle attachment, add ¾ cup (170 g) unsalted butter, softened and 3 tablespoons (30 grams) Bird’s custard powder, and cream together until well blended, scraping the sides of the bowl.
- With the mixer on low, add 2 tsp (4 grams) vanilla extract, then turn up the speed and mix until creamy, 2 to 3 minutes, stopping again to scrape sides of bowl.
- Add half of the powdered sugar, and 2 tbsp of heavy whipping cream, beat until well combined, and add the second half of the powdered sugar and the rest of the heavy whipping cream, turning up the mixer and beating until fluffy, about 2 minutes.
- Spread Custard Filling onto prepared crust, smoothing top with an offset spatula.
- Place in the refrigerator to chill and set.
- Grand Marnier Ganache
- In the top of your double boiler or ban marie, add 8 ounces (130 grams) semisweet chocolate (56%), chopped and 3 tablespoons (42 grams) unsalted butter and melt completely over medium-low heat.
- In a small heat proof dish or measuring cup, microwave 3 tablespoons (45 grams) heavy whipping cream for about 10 – 15 seconds to warm.
- Remove the chocolate mixture from the heat; and stir in the warmed cream until smooth and glossy. Stir in Grand Marnier. (the Grand Marnier is optional, but it adds a nice flavor!)
- Pour the Grand Marnier Ganache on top of Custard Filling, smoothing it with an offset spatula, and tapping the pan lightly on the counter to settle the chocolate evenly over the top. While it’s still warm, sprinkle with almonds and flaked salt. (measure both with your heart!)
- Refrigerate for at least 2 hours.
- Remove from pan, and cut into bars.
- Serve at room temperature.
