Nanaimo Bars - Rise and Bake with Julie

Prep:30

Total:3

Yield: bars

Line an 8x8-inch pan with parchment, leaving overhang.
For the base: Melt butter, sugar, and cocoa over low heat. Whisk in beaten egg; cook 1–2 min until thickened. Remove from heat, stir in vanilla, crumbs, coconut, and nuts. Press firmly into pan. Chill 15–20 min.
½ c. salted butter, ¼ c. granulated sugar, 5 tbsp unsweetened cocoa powder, 1 large egg, 1 tsp vanilla extract, 1 ¾ c. graham cracker crumbs, 1 c. shredded sweetened coconut, ½ c. walnuts or almonds (optional)
For the middle: Beat softened butter, cream, and custard powder until smooth. Gradually add powdered sugar; beat until fluffy. Spread over base. Chill 15–30 min.
½ c. salted butter, 8 tsp heavy cream or milk, 2 tbsp vanilla custard powder, 2 c. powdered sugar
For the top: Melt chocolate and butter gently (microwave in bursts or double boiler). Pour over custard; tilt pan to spread evenly or use an offset spatula. Chill 10–15 min, then lightly score squares. Refrigerate 1–2 hours until set.
4 oz. semisweet chocolate (chips or chopped), 2 tbsp salted butter
Lift out, cut with a hot knife (wipe between cuts), and serve slightly chilled or at room temp for maximum creaminess.

Store in the fridge up to a week (they freeze beautifully too — thaw 15 min before eating).
The salted butter is my secret weapon — it enhances every sweet layer without overpowering.
If the chocolate thickens too fast, a splash of cream or extra butter revives it perfectly.

Servings: bars

Calories: 455kcal