No-Egg Nanaimo Bars

Nanaimo Bars are rich no-bake cookie bars with a chocolate crumb crust, buttercream filling and a melted chocolate topping.

Course Dessert

Cuisine Canadian

Keyword Nanaimo Bars

Prep Time 10

Cook Time 1

Total Time 11

Servings tiny squares

Author Anna

Cost 5

Ingredients

Base:

5 tablespoons unsalted or salted butter (70 grams)
3 tablespoons sugar (36 grams)
2 ½ tablespoons unsweetened cocoa powder (18 grams)
¾ cup plus 2 tablespoons gluten-free or regular graham cracker crumbs (From about 8 squares) (110 grams)
¼ cup unsweetened shredded coconut
¼ cup nuts (I use walnuts)
1 pinch cinnamon (if not in the graham crackers)

Filling:

¼ cup unsalted or salted butter, softened (56 grams)
2 cups powdered sugar, well stirred or sifted (230 grams)
3 tablespoons whole milk (or half & half or heavy cream) (42 grams)
¾ teaspoon vanilla (can use less if you are using Jell-O pudding)
2 tablespoons Bird's custard powder or vanilla flavored instant pudding mix

Ganach Glaze Topping:

6 oz bittersweet chips (1 cup) (170 grams or 6 oz)
1 tablespoon unsalted or salted butter (28 grams)

Instructions

Grease an 8 inch square pan and line with parchment paper. If you don't have parchment paper you can use foil.
Melt the butter in the microwave or in a saucepan. Add the sugar and cocoa powder to the hot melted butter and stir until smooth.
Combine the graham cracker crumbs, coconut, walnuts and cinnamon and stir until evenly mixed, then add to the melted butter mixture. Stir until blended, then press firmly into the bottom of the pan and chill while you make the filling.

Filling

In a mixing bowl, using a handheld mixer on low speed, beat butter until creamy. Gradually beat in the confectioners' sugar, milk and vanilla, then beat in the custard powder, scraping sides of the bowl often.

Topping

Prepare topping. Melt the chocolate chips and butter together using one of the lower powers on your microwave and stirring every 30 seconds. Alternatively, you can melt in the top of a double boiler over barely simmering water. Spread over cold filling.
Let the chocolate set in the refrigerator. When it is partially set, carefully lift from the pan and cut the bars. If the chocolate is fully set, use a hot, dry knife (run under hot water and dry). Another method for cutting is to just freeze completely and cut with a hot knife. Bring to room temperature before serving.

Notes

Since I have the food processor out for grinding the graham crackers, I like to grind the coconut as well. If you are making your graham cracker crumbs by crushing them or are using storebought crumbs, you can just use the coconut straight from the bag.