Nanaimo Bars are a no-bake dessert which is a Canadian classic, named after the city of Nanaimo in BC.  It is a three layer bar – a base of crushed cookies, nuts and coconut, a middle layer of a vanilla buttercream, and a top layer of chocolate ganache.  Each layer is simple, and the total effect is rich, like fudge.  It takes about 2 hours in total to make a batch because of the need to chill each layer before applying the next layer, and then chill before cutting the pan into bars.  In Canada, it is usually made with Bird’s custard powder, which is essentially vanilla-flavored cornstarch.  I have substituted cornstarch and vanilla extract since that is more available in the US.

This version is adapted from earthfoodandfire.com and will serve at least 12 people. Because the middle layer is soft, I think it is best served in bit-sixed pieces.

The Base Layer

¾ cup (1.5 sticks) unsalted butter

¼ cup sugar

6 Tbs. Dutch process cocoa

1 cup shredded sweetened coconut

2 cups graham cracker crumbs (about 1.5 sleeves)

¼ cup ground almonds

Up to 4 Tbs. water

Buttercream Filling

1 cup salted butter, softened

4 Tbs. cornstarch

1 tsp. vanilla extract

3.5 cups confectioner’s sugar

8 Tbs. (1/2 cup) heavy cream

Chocolate Ganache

6 oz. semi-sweet bakers chocolate

4.5 Tbs. unsalted butter

 Line a medium sized but deep baking dish (8 x 8 inches, 6 x 10 inches, 7 x 11 inches, etc.) with baking parchment.

To start making the base layer, put the butter, sugar, and cocoa in the top of a double boiler.  Cook until the mixture is liquified.  Stir in the coconut, graham cracker crumbs, and almond and mix well.  Add in up to 4 Tbs. of water and mix well into a pliable mass.  (I used 3 Tbs. for this batch.)  Remove from the heat, and using an offset spatula, spread into an even layer in the lined baking dish.  Put in the refrigerator for at least 15-20 minutes until the base layer becomes firm.

To make the buttercream filling, add the softened butter, cornstarch, vanilla, and confectioner’s sugar into the bowl of a stand mixer.  Beat the ingredients until fluffy and smooth.  Slowly add the heavy cream, and beat until evenly incorporated.

With an offset spatula, spread the buttercream filling evenly over the base layer.  Return the pan to the refrigerator until the buttercream is set, about 10 minutes.

To make the ganache, put the chocolate and unsalted butter in the bowl of a double boiler and melt and mix the ingredients into a smooth sauce.  Pour the sauce over the buttercream layer and smooth into a chocolate top layer with an offset spatula.  Return the pan to the refrigerator for at least 30 minutes for the bars to firm up.

Cut the chilled bars into individual pieces.  Serve at room temperature.