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Nanaimo Bars

Nanaimo Bars
This image courtesy of Mark T. Shapiro

Named for the city on Vancouver Island in British Columbia, Canada, these no-bake squares are family favorites in our households.

Makes3 dozen bars

Cooking MethodMicrowaving

CostModerate

Total Timeunder 4 hours

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party

Recipe CourseDessert

Dietary ConsiderationEgg-free, Gluten-free, Halal, Peanut Free, Soy Free, Vegan, Vegetarian

EquipmentElectric Mixer, Microwave

MealDinner, Snack

Taste and TextureButtery, Chewy, Chocolatey, Creamy, Crunchy, Nutty, Sweet

Type of DishChocolate Dessert, Cookie, Dessert

Ingredients

  • 1/3 cup (75 mL) butter, melted
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 1/3 cup (75 mL) unsweetened cocoa powder
  • 2 tbsp (25 mL) granulated sugar
  • 2 cups (500 mL) hazelnut flour (see Variations)
  • 1 cup (250 mL) unsweetened desiccated coconut
  • ½ cup (125 mL) chopped walnuts
  • ¼ cup (50 mL) butter, softened
  • 3 tbsp (45 mL) milk
  • ¼ cup (50 mL) GF custard powder (optional) (see Notes)
  • 2 cups ( 500 mL) GF sifted confectioner’s (icing) sugar
  • 1 tsp (5 mL) shortening
  • 1 to 2 oz (30 to 60 g) semi-sweet chocolate, cut into 6 pieces
  • 9-inch (2.5 L) square pan, lightly greased

Instructions

  1. Base: In a large bowl, blend together melted butter, egg and vanilla. Add cocoa, sugar, hazelnut flour, coconut and walnuts. Stir until combined. Spread evenly in prepared pan. Chill completely.

  2. Filling: In a separate bowl, using an electric mixer, cream butter. Slowly add milk, custard powder, if using, and confectioner’s sugar. Mix until combined. Spread over base and chill.

  3. Glaze: In a small bowl, microwave shortening and chocolate on Medium for 1 to 2 minutes. Stir until completely melted. Drizzle in ribbons over chilled filling. Refrigerate before cutting into squares.

Variations

  1. Substitute gluten-free white cake crumbs, almond flour or pecan flour for hazelnut flour.

  2. For a more traditional thick glaze, melt together 3 to 4 oz (90 to 120 g) semisweet chocolate and 1 tbsp (15 mL) butter. Substitute an equal amount of instant vanilla pudding mix for custard powder.

Notes

  1. A 1-oz (30 g) envelope of custard powder contains ¼ cup (50 mL).

  2. One individually wrapped square of baking chocolate equals 1 oz (30 g).

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