Nanaimo bars, reversed!

This Nanaimo bar recipe was originally published in Canadian Living Holiday Special Baking Edition. It was one of those recipes that I saw and was instantly curious about.

A typical Nanaimo bar is made up of a dark chocolate/graham/coconut/walnut crust with a sweet, thick custard filling and a dark chocolate top. The reversed Nanaimo bars are kind of opposite to that, so a white chocolate/graham/coconut/almond crust with a deep dark chocolate custard filling and a white chocolate top. Honestly, I think I like the reversed Nanaimo bar variation better than the original. I found this version full of flavour and less cloyingly sweet.

📖 Recipe

Nanaimo Bars, Reversed!

AuthorAuthor : Janice Lawandi

A twist on the classic Nanaimo bar recipe: Nanaimo bars, reversed! Classic Nanaimo bars have a chocolate, coconut graham cracker crumb crust with a sweet custard-flavoured layer and dark chocolate on top. These are the opposite: a white chocolate, coconut and graham cracker crust on the bottom, with a dark chocolate ganache centre, and a white chocolate top. 

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine Canadian

Servings 25 squares

Calories 179 kcal

Equipment

• ▢
  8x8-inch pan
• ▢
  Mini offset

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Ingredients

 

MetricUS

 

0.5x1x2x3x

For the crust

• ▢ 30 grams white chocolate chopped
• ▢ 60 grams unsalted butter melted
• ▢ 150 grams graham cracker crumbs
• ▢ 75 grams unsweetened shredded coconut for a sweeter base, use sweetened (½ cup) I
• ▢ 25 grams sliced almonds
• ▢ 1 large egg(s) lightly beaten

For the filling

• ▢ 77 grams unsalted butter room temperature
• ▢ 61 grams Cacao Barry extra brute cocoa powder
• ▢ 153 grams icing sugar
• ▢ 45 mL whipping cream (35 % fat)
• ▢ 2 tablespoon custard powder optional
• ▢ 1 teaspoon pure vanilla extract

For the white chocolate layer

• ▢ 225 grams white chocolate
• ▢ ½ teaspoon unsalted butter

Instructions

 

For the crust

• Preheat the oven to 350°F (175 °C). Prepare an 8×8″ pan by buttering it all over and then lining the bottom with a square of parchment.
• In a small saucepan, melt together the butter and the white chocolate.
• Meanwhile in a medium bowl, stir together the graham cracker crumbs, coconut, and almonds. Stir in the melted butter and white chocolate and mix to combine, then stir in the egg.
• Press the crumb mixture into the prepared pan and use a flat-bottomed glass to flatten the crust into an even layer.
• Bake the crust for 10 to 15 minutes. Place the pan on a wire rack to let the crust cool completely.

For the filling

• When the crust is cooled, make the cocoa filling by beating the butter, cocoa powder, icing sugar, cream, custard powder (if using) and vanilla together, first on low, then on medium-high til it’s smooth.
• Spread the cocoa filling over the cooled graham cracker crust. Cover the pan with foil and refrigerate it to set it, at least 1 hour.

For the white chocolate layer:

• When the filling is completely chilled and firm, make the white chocolate topping by melting together the white chocolate with the butter over low heat or in the microwave.
• Pour the melted chocolate over the filling and spread it with an offset spatula.
• Refrigerate the pan for about 15 minutes to partially set the chocolate, then with a sharp knife, score the chocolate layer into 25 squares to make cutting easier later on.
• Refrigerate for another hour or so, until the chocolate is completely hardened.
• Cut the squares along the score lines to serve.

Notes

• For the white chocolate, I used Cacao Barry white chocolate, which you can find on Amazon
• For the cocoa powder, I used Cacao Barry extra brute, which you can buy on Amazon

Nutrition

Calories: 179kcal

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