Butterscotch Nanaimo Bars

By rmulleni

This popular Canadian dessert is a no-bake bar cookie that hails from the city of Nanaimo, British Columbia. The triple-layer treat first appeared in local cookbooks in the 1950s and quickly became a well-loved dessert through recipe contests, media coverage, and national coffee chains. Nanaimo bars are traditionally made with vanilla pudding powder for the middle layer of frosting. I’ve swapped in butterscotch for the vanilla, but coffee, caramel, or pistachio would be equally delicious.

Ingredients

• Crust:
• 1/2 cup unsalted butter
• 1/4 cup sugar
• 5 tablespoons unsweetened
• cocoa powder
• 1 egg, beaten
• 5 ounces chocolate graham
• crackers, crushed into crumbs
• 1 cup unsweetened coconut
• 1/2 cup chopped hazelnuts
• Middle Layer:
• 1/2 cup unsalted butter
• 3 tablespoons heavy
• whipping cream
• 2 tablespoons butterscotch
• instant pudding powder
• 2 cups powdered sugar
• Top Layer:
• 1/2 cup heavy cream
• 2 tablespoons granulated sugar
• 7 ounces bittersweet chocolate
• (70% cocoa), finely chopped

Details

Servings 16

Preparation

Step 1

For the crust:
Melt butter, sugar, and cocoa in a double boiler. Add egg and stir to thicken. Stir in graham crumbs, coconut, and hazelnuts. Press into a 9-inch-square baking pan lined completely with foil. Chill until firm.

For the second layer:
Beat butter, cream, and pudding
powder in an electric mixer. Gradually add powdered sugar and beat until light and fluffy. Spread over chilled crust and smooth with the back of a spoon or an offset spatula. Chill.

For the chocolate top:
Heat heavy cream and sugar in a small saucepan over medium-high heat, stirring to dissolve. Place chocolate in a medium bowl. When cream begins to simmer, pour over chocolate to cover and let rest for 5 minutes. Stir quickly until completely smooth. If chocolate doesn’t melt completely, fill saucepan with an inch of water, bring to a simmer, and place bowl over the pan. Stir until melted. Pour over butterscotch layer and chill at least 30 minutes. To serve, slice with a warm knife, wiping it clean between each cut. Store bars
covered in the refrigerator.


Makes 16–24 bars