Nut-Free Nanaimo Bar
Indulge in the rich, layered decadence of Nut-Free Nanaimo Bars, a delightful twist on the classic Canadian treat. Perfect for those with nut allergies, this no-bake dessert features a crisp graham cracker crumb base infused with cocoa and coconut, a creamy vanilla custard middle layer, and a smooth, glossy chocolate topping. With a quick 30-minute prep time and minimal cooking, this recipe is ideal for busy bakers looking to impress. Perfectly portioned into 16 squares, these bars are an irresistible addition to parties, holiday spreads, or as a sweet, no-nut snack. Simple yet luxurious, they are sure to become a family favorite!
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Recipe Information
Ingredients
- 3 cups unsalted butter
- 6 tablespoons granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 2 units large egg
- 2 teaspoons vanilla extract
- 2.5 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 2 tablespoons instant vanilla pudding mix
- 2 cups powdered sugar
- 4 tablespoons heavy cream
- 8 ounces semi-sweet chocolate chips
- 4 tablespoons unsalted butter for topping
Instructions
Prepare an 8x8-inch baking pan by lining it with parchment paper, leaving an overhang on the sides.
In a medium-sized saucepan over low heat, melt 1/2 cup (1 stick) of unsalted butter with 6 tablespoons of granulated sugar and 6 tablespoons of unsweetened cocoa powder.
Once melted and combined, remove from heat and quickly whisk in 2 large beaten eggs to thicken the mixture. Stir constantly to prevent the eggs from cooking.
Add 2 teaspoons of vanilla extract, 2.5 cups of graham cracker crumbs, and 1 cup of sweetened shredded coconut into the mixture. Stir until the ingredients are well combined.
Press this mixture firmly into the base of the prepared pan, creating an even layer, and refrigerate while preparing the middle layer.
For the custard layer, in a mixing bowl, cream together 1/2 cup (1 stick) of unsalted butter, 2 tablespoons of instant vanilla pudding mix, and 2 cups of powdered sugar until smooth.
Add 4 tablespoons of heavy cream to the butter mixture and continue beating until it becomes smooth and fluffy.
Spread this custard mixture evenly over the chilled base layer and refrigerate again until well set.
For the top chocolate layer, melt 8 ounces of semi-sweet chocolate chips with 4 tablespoons of unsalted butter over a double boiler or in the microwave in short bursts, stirring frequently until smooth.
Once melted, pour the chocolate over the set custard layer and carefully spread it out into an even layer.
Refrigerate the bars for at least 2 hours or until the top layer is firm.
Once fully set, lift the bars out of the pan using the parchment overhang and cut into 16 squares. Serve chilled.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 33.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
