- 3/4 cup butter
- 1/3 cup sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- 2 1/2 cups graham cracker crumbs
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup chopped almonds (toasted and finely chopped)
Middle Layer (filling)
- 3 cups icing sugar
- 2/3 cup butter at room temperature
- 3/4 cup white chocolate chips, melted
- 2 tsp vanilla extract
- 4 tbsp milk or whipping cream (approximately)
- 1 cup white chocolate chips
- 1/4 cup whipping cream
To prepare the Base Layer
- Melt together the butter and sugar over low heat.
- Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
- Add the graham cracker crumbs, coconut and finely chopped almonds.
- Mix together until well combined, then press into the bottom of a parchment paper lined 9×9 inch baking pan.
To prepare Filling
- With an electric mixer, beat together the butter and icing sugar until it just starts to come together.
- Add the vanilla extract and melted chocolate chips and beat well, adding just enough milk, a tablespoon or two at a time, until smooth.
- This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it’s too thick, you may add a few drops of milk at a time to bring it to the right consistency.
- Spread evenly over the bottom layer.
- Chill in the fridge for a couple of hours before adding the white chocolate topping.
To prepare the White Chocolate Topping
- Melt together the white chocolate chips and whipping cream over low heat, just until the chocolate is melted, don’t over heat it. A double boiler is probably best for this purpose.
- Allow the melted mixture to cool to room temperature.
- Use a hand mixer to beat the cooled white chocolate mixture, until it stiffens enough to spread like a soft frosting.
- Spread evenly over the middle layer and return to the fridge until the chocolate sets.
- Cut into squares or bars. These freeze very well.
As you can see from the photographs, I prefer my Nanaimo bars on the thicker side, in terms of height.
If you prefer though, you can prepare this recipe in a 9×13 inch pan rather than a 9×9 inch pan as the recipe states.
The only adjustment to make is in the top layer. You will need more chocolate to cover the larger pan properly, so increase the white chocolate chips to 1 1/2 cups and the whipping cream to 6 tbsp.