Nanaimo Bars

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A chocolate-, almond-, and coconut-enriched graham crust supports a dense layer of buttercream topped with a slick of semisweet chocolate.

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Ingredients

  • INGREDIENTS
  • 20 tbsp. unsalted butter, softened
  • 5 tbsp. Dutch-process cocoa powder
  • 1/4 cup sugar
  • 1 1/4 cups graham cracker crumbs
  • 1 cup unsweetened shredded coconut
  • 1/2 cup ground almonds
  • 1 egg
  • 2 cups confectioners’ sugar
  • 3 tbsp. heavy cream
  • 2 tbsp. powdered milk
  • 2 tsp. vanilla extract
  • 8 oz. bittersweet chocolate

Preparation

Step 1

1. Heat 8 tbsp. butter, cocoa, and sugar in a 2-qt. saucepan over medium heat until melted and smooth; stir in crumbs, coconut, almonds, and egg. Transfer to a parchment paper—lined 8”x 8” baking pan and press evenly into bottom; set aside.

2. Beat 8 tbsp. butter, confectioners’ sugar, cream, powdered milk, and vanilla in a bowl on medium speed of a hand mixer until smooth and fluffy; spread over chocolate layer.

3. Melt remaining butter and chocolate in a 2-qt. saucepan over medium-low heat; spread over vanilla layer. Chill until set, at least 4 hours. Cut into squares to serve.

SERVES 8–10

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