Triple-layered Nanaimo Bars are a rich, no-bake dessert that’s easy to make! A chocolate-graham-cracker crust, studded with chopped nuts and shredded coconut, is topped with thick vanilla custard and a shiny layer of firm, milky chocolate.
Prep Time20 minutesminutes
Additional Time40 minutesminutes
Total Time1 hourhour
Ingredients
For the Crust
1 ½cupsgraham cracker crumbs, about 1 ½ large packages, put through a blender
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Instructions
Make the Crust
Line a 9-inch square baking dish with parchment. Set aside.
Place the graham cracker crumbs, coconut, and nuts in a large mixing bowl.
In a small saucepan over medium heat, melt the butter. Add the cocoa and sugar, whisking until well combined and the sugar is melted.
Place the egg in a bowl and whisk in a couple of spoonfuls of the hot cocoa mixture. Then pour the egg mixture into the cocoa mixture over medium heat, whisking constantly. The mixture will thicken quickly; remove from the heat so that the eggs do not curdle and become lumpy.
Pour the butter mixture into the graham cracker mixture and stir thoroughly to combine. Pour into the prepared pan, and press down to make an even layer.
Let the crust cool completely before adding the layer. You can chill the crust for 15 minutes (or longer) before continuing.
Make the Filling
In a medium bowl, whisk together the instant pudding mix and powdered sugar. Add the heavy cream and vanilla, and whisk until smooth.
Pour the filling over the cooled crust, and smooth into an even layer using a spatula.
Chill for 10 minutes.
Make the Topping
Place the chocolate chips and butter in a microwave-safe bowl. Microwave on high for 15-second intervals, stirring each time, until smooth. If there are any lumps, microwave an additional 5 - 10 seconds.
Stir the heavy cream into the chocolate until smooth.
Spread evenly over the filling layer. Allow to set for 3 - 4 minutes before cutting. After cutting, allow the chocolate to fully harden before serving.