Okay, I told myself when I started this blog that I would never call a recipe “the best”, or “perfect”, or anything along those lines. Because there will always be someone who disagrees. We all have different opinions on what “the best” of something is. So I wasn’t going to go there.
And I’ve already gone back on that. Because sometimes you just need to be honest. These are the best. And I will adamantly adhere to that opinion no matter what anyone else says.
Because they are.
I’ve had a lot of nanaimo bars in my day. Lots and lots and lots. But I hadn’t had an absolutely amazing one until I tried my mother-in-laws nanaimo bars the first Christmas spent with my husbands family. They were perfect. And I may have eaten far too many of them. In fact, now that I have this amazing recipe in my grasp, I just may eat far too many of these things every Christmas. Especially since they’re incredibly easy to make!
Nanaimo bars were actually not a dessert that I considered a Christmas treat until I was married. Although I’m certainly on board with that little tradition. We never made them because my mom actually hates coconut in anything. How, I’m not too sure. It completely baffles me because I love coconut in pretty much anything. She’s missing out.
Especially when it comes to these little delights. And the great thing about making them every year now is that I’m no longer too terribly tempted by nanaimo bars when I see them at restaurants. They’re always a bit disappointing. These are the best, so why bother with any others?
If you love nanaimo bars, you need to try these. Trust me, you’ll agree, they’re the best!
- 2 ounces semi-sweet chocolate
- ½ cup butter, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 4 tablespoons pasteurized egg whites
- 2 cups graham wafer crumbs
- 1 cup unsweetened coconut
- 4 tablespoons custard powder
- 6 tablespoons milk
- ½ cup butter
- 4 cups powdered sugar
- 3 teaspoons vanilla
- 4 ounces semi-sweet chocolate
- 4 tablespoons butter
- Place the 2 ounces of chocolate in a medium microwave safe bowl and microwave for 2-3 minutes at 50% power, stirring every 30 seconds, until the chocolate is almost melted. Continue to stir until it is completely melted. Add the butter, granulated sugar, vanilla, egg whites, graham wafer crumbs and unsweetened coconut and mix well. Press into a 9x13 inch pan and chill for 20 minutes.
- In another bowl, whisk together the custard powder and milk. Mix in the butter as well as you can, it will look a bit lumpy, that’s okay. Add the powdered sugar and vanilla and beat with an electric mixer until smooth. Spread the filling evenly over the chilled base. Chill for another 15-20 minutes.
- In a microwave safe bowl, place the 4 ounces semi-sweet chocolate and the butter and heat at 50% power for 2-3 minutes, stirring every 30 seconds until the chocolate is almost melted. Continue stirring until it is completely melted. Spread evenly over the chilled custard layer. Chill for several hours or overnight.
- Cut into bars and store covered in the refrigerator for a week, or remove from the pan and freeze in an airtight container for up to 3 months. I actually prefer these just slightly thawed straight from the freezer!