Removing Nanaimo Bars: Easy Tips For A Perfect Outcome

Nanaimo bars are a Canadian no-bake dessert named after the city of Nanaimo in British Columbia. They consist of three layers: a chocolate-coconut base, a custard filling, and a chocolate topping. The bars are rich, sweet, and decadent, and can be made ahead of time and stored in the fridge or freezer. But how do you get them out of the pan once they're ready to serve?

How to prepare the pan for Nanaimo bars

Nanaimo bars are a Canadian no-bake dessert with three layers: a chocolate-coconut base, a custard filling, and a chocolate topping. The bars are named after the west coast city of Nanaimo in British Columbia, Canada.

To prepare the pan for Nanaimo bars, follow these steps:

Step 1: Choose the Right Pan

Select an 8-inch square pan for your Nanaimo bars. You can use a metal or glass baking pan.

Step 2: Line the Pan with Parchment Paper

Cut a piece of parchment paper to fit the bottom of the pan, allowing the parchment to overhang by about 2 inches on two opposite sides. This will make it easier to lift the bars out of the pan after they have set.

Step 3: Grease the Parchment Paper

Spray the parchment paper and pan lightly with cooking spray or butter to ensure the bars don't stick.

Step 4: Prepare the Crust

The first layer of Nanaimo bars is typically a combination of graham cracker or wafer crumbs, shredded coconut, cocoa powder, sugar, and butter. You can also add chopped nuts such as almonds, walnuts, or pecans for extra crunch. Mix the ingredients, melt the butter, and then press the mixture firmly into the prepared pan.

Step 5: Chill the Crust

Place the pan with the crust in the refrigerator to chill until firm. This will help the layers set and prevent them from melting and blending together.

Step 6: Prepare the Custard Filling

The middle layer of Nanaimo bars is typically a custard or buttercream filling. In a mixing bowl, combine softened butter, heavy cream or milk, custard powder or vanilla pudding mix, and powdered sugar. Beat the mixture until it is light and fluffy. You can use a hand mixer or a stand mixer with a paddle attachment for this step.

Step 7: Spread the Filling

Remove the pan from the refrigerator and spread the custard filling evenly over the chilled crust. Return the pan to the refrigerator to chill until the filling is set.

Step 8: Prepare the Chocolate Topping

For the final layer, melt semi-sweet or dark chocolate with butter. You can do this in the microwave in short intervals or over a pot of simmering water in a heat-proof bowl. Stir until smooth and remove from the heat.

Step 9: Spread the Chocolate Topping

Once the chocolate mixture has cooled slightly, spread it evenly over the chilled custard filling. Return the pan to the refrigerator to chill until the chocolate has set.

Step 10: Slice and Serve

Once the chocolate has set, remove the Nanaimo bars from the pan by lifting the parchment paper. Cut into squares and serve chilled or at room temperature.

Nanaimo bars can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.

How to make the base layer

The base layer of Nanaimo bars is a chocolatey, coconutty, nutty delight. Here's a step-by-step guide to achieving the perfect base:

Ingredients

• Unsalted butter
• Granulated sugar
• Unsweetened cocoa powder
• Egg
• Graham crackers or wafers (crushed into crumbs)
• Nuts (almonds, walnuts, or pecans)
• Shredded coconut (sweetened or unsweetened)
• Salt (optional)

Method

• Line an 8x8-inch baking pan with parchment paper, allowing it to overhang on two sides for easy removal later. You can also butter the pan or use cooking spray.
• In a double boiler, heat butter, sugar, and cocoa powder until melted and smooth. Alternatively, use a heat-proof bowl placed over a saucepan of boiling water, or a heavy-bottom saucepan or Dutch Oven over low heat.
• Whisk or beat in the egg. Continue mixing until the mixture thickens slightly, about 1-2 minutes.
• Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. Combine until the mixture resembles wet sand.
• Transfer the mixture to the prepared pan and press it into an even layer. Use your fingers, a flat-bottomed glass, or a measuring cup to compress it firmly.
• Chill the base layer in the refrigerator for at least 15 minutes, or until firm.

Now that your base layer is ready, you can move on to preparing the custard layer, which will be the star of your Nanaimo bars!

How to make the custard layer

The custard layer is the middle layer of the Nanaimo bars, which is also known as the filling or buttercream. It is a vital component of the dessert and is made with custard powder, a powdered mix used to make custard, similar to instant pudding mix. The custard layer is prepared and spread over the bottom layer, then chilled before the final chocolate layer is added. Here is a step-by-step guide on how to make the custard layer:

Ingredients

• Butter: Use either salted or unsalted butter. If using unsalted butter, add a pinch of salt to the mixture.
• Heavy/Whipping Cream: Use cream with a high fat content to create a firm and rich custard.
• Vanilla Custard Powder: Bird's custard powder is the most authentic and traditional option, but it can be substituted with cornstarch, a pinch of salt, and vanilla.
• Powdered/Icing/Confectioners' Sugar: Use a fine sugar to ensure the layer is smooth; granulated sugar may produce a grainy texture.

Method

• Cream the Butter: Using a hand mixer or stand mixer, cream the butter until it is soft and smooth.
• Add Cream and Custard Powder: Mix in the heavy cream and custard powder with the butter. For a thicker consistency, add less cream.
• Mix in Sugar: Gradually add the powdered sugar and beat the mixture until it is light, airy, and smooth. For a thicker consistency, add more sugar.
• Spread Over Bottom Layer: Once the mixture is ready, spread it evenly over the bottom layer, which should already be prepared and chilled.
• Chill: Place the pan with the bottom and middle layers in the refrigerator to chill. It is important to chill the custard layer before adding the final chocolate layer to prevent the layers from melting and blending together.

The custard layer is now ready, and you can move on to preparing the chocolate layer, the final step in making delicious Nanaimo bars!

How to make the chocolate layer

The chocolate layer is the crowning glory of Nanaimo bars, a Canadian no-bake dessert named after the city of Nanaimo in British Columbia. This final layer is essential to the unique taste and structure of the bars, balancing the sweetness of the filling and rounding out the dessert. Here is a detailed, step-by-step guide on how to make the chocolate layer for Nanaimo bars.

Ingredients

You will need semi-sweet or dark chocolate, and butter. The chocolate should be semisweet or dark (around 70% cocoa) to prevent the dessert from becoming cloyingly sweet. For the butter, use unsalted or salted butter, depending on your preference and availability.

Melting the Chocolate and Butter

Combine the chocolate and butter in a heat-proof bowl. Set this bowl over a pot of simmering or barely simmering water, stirring frequently until the chocolate and butter are melted and smooth. You can also melt the chocolate and butter in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth.

Spreading the Chocolate Mixture

Once the chocolate and butter are melted and combined, remove the bowl from the heat and set it aside to cool slightly. The chocolate mixture should still be liquid when you spread it over the chilled bars. Using an offset spatula, carefully spread the chocolate mixture evenly over the chilled bars, ensuring the entire surface is covered.

Chilling the Chocolate Layer

Place the bars back in the refrigerator to chill until the chocolate has set. This step is crucial to ensure the layers remain distinct and do not blend together. Chilling times may vary, but generally, allow at least 25-30 minutes for the chocolate to set properly.

Cutting and Serving

After the chocolate has set, remove the bars from the refrigerator. To ensure clean cuts, gently tap the pan on the counter a few times before cutting. Use a sharp knife, preferably heated under hot tap water and dried, to cut the bars into squares or your desired shape. Nanaimo bars are typically served chilled, straight from the refrigerator. However, you can also let them come to room temperature for a few minutes before serving if desired. Enjoy!

How to store Nanaimo bars

Nanaimo bars are a Canadian no-bake dessert that combines a rich vanilla custard with a nutty coconut crust and a thin chocolate top layer. Here are some tips on how to store your Nanaimo bars to keep them fresh and delicious:

Refrigerate

Nanaimo bars are best served chilled, so it is recommended to store them in the refrigerator. They can be kept in an airtight container or wrapped tightly in plastic wrap. The bars will stay fresh for about 3-4 days in the fridge.

Freeze

If you want to store your Nanaimo bars for a longer period, freezing is a great option. Place the bars in an airtight container or wrap them individually in storage wrap, followed by a layer of aluminium foil. They can be frozen for up to 3 months. When you're ready to enjoy them, simply thaw them overnight in the refrigerator for the best results.

Transporting

If you're planning to transport your Nanaimo bars for a picnic or gathering, it's important to keep them chilled. Use an ice pack to maintain a cool temperature and prevent the bars from softening.

Cutting

Before slicing your Nanaimo bars, chill them in the refrigerator to allow the chocolate and custard layers to set completely. Use a hot, dry knife to make clean cuts and prevent the chocolate from cracking. Dip the knife in hot water, dry it well, and then slice through the bars for neat and tidy squares.

By following these storage instructions, you can ensure that your Nanaimo bars remain fresh, tasty, and ready to be enjoyed whenever you crave a sweet treat!

Frequently asked questions