Reversed Nanaimo Bars with White Chocolate
Learn how to make reversed Nanaimo bars with white chocolate! These are like the opposite of the classic Canadian Nanaimo bars and have a dark chocolate custard filling and white chocolate topping all set over a coconut graham cracker crumb crust.
Servings: 16 squares
Calories: 445kcal
Ingredients
For the crust
- 115 grams unsalted butter melted
- 60 grams white chocolate chopped
- 200 grams graham cracker crumbs
- 75 grams sweetened shredded coconut
- 60 grams sliced almonds
- 1 large egg(s)
- 5 mL pure vanilla extract
For the filling
- 115 grams unsalted butter softened
- 220 grams icing sugar
- 90 grams Cacao Barry extra brute cocoa powder
- 30 tablespoon Bird's custard powder
- 45 mL whipping cream (35 % fat)
- 5 mL pure vanilla extract
- 1.25 mL Diamond Crystal fine kosher salt
For the white chocolate layer
- 175 grams white chocolate chopped
- 5 grams unsalted butter
Instructions
For the crust
- Preheat the oven to 350°F (175 °C). Prepare a 9×9-inch (23x23-cm) pan by lining it with parchment paper leaving an overhang. Use all-metal binder clips to secure in place if necessary or alternatively you can butter the pan to help keep the paper in place. Set aside.
- In a small saucepan, melt together the butter and the white chocolate.
- Meanwhile in a medium bowl or in the bowl of the food processor, combine the graham cracker crumbs, coconut, and almonds. Stir in the melted butter and white chocolate and mix to combine, then stir in the egg and vanilla.
- 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 until it looks dry and no longer glosser (about 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 dark chocolate custard filling by creaming the butter first before sifting in the cocoa powder, icing sugar, and custard powder cream. Add the cream and vanilla also.
- Beat the mixture until smooth and continue whipping for about 5 minutes. This will lead to a less powdery/grainy filling with a smoother texture. You can adjust the consistency of the filling with either more icing sugar (if it's too soft) or more cream (if it's too firm). The filling should be very thick.
- Spread the dark chocolate filling over the cold graham cracker crust. Place it in the refrigerator to set for at least 1 hour or in the freezer for 15 minutes.
For the white chocolate layer
- When the filling is completely cold and firm, make the white chocolate topping by melting together the white chocolate with the butter over a pan of simmering water (double-boiler) or in the microwave. Make sure to stir often so nothing burns.
- Pour the melted chocolate over the filling and spread it out quickly with an offset spatula.
- Refrigerate the pan for about 15 minutes to partially set the chocolate, then with a sharp knife, cut through the white chocolate top layer into 16–25 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. Wipe the knife between cuts for the cleanest edges.
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
- For the graham cracker crumbs—you can replace the graham cracker crumbs with vanilla wafer crumbs or crumbs made from social tea biscuits. The flavour will be different but still pleasant. You can enhance the crust with a little cinnamon if using vanilla cookies instead to mimic the spices in graham crackers.
- For the custard powder—I always have a box of Bird's custard powder on hand for Nanaimo bars. If you can't find custard powder, your best bet would be to replace the custard powder with vanilla pudding mix. It's not quite the same as custard powder has egg in it, but it's close enough!
- For the nuts—I used sliced almonds for the crust, but you can use any nuts. Pistachios would be really lovely (though more expensive). Make sure to chop them finely.
- For a nut-free version—replace the nuts with extra coconut or incorporate pumpkin seeds or sunflower seeds in their place. Use the same volume.
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Note a version of reversed Nanaimo bars was originally published in Canadian Living Holiday Special Baking Edition. It was where I got the idea, but I adapted the method and ratios I used for my classic Nanaimo bars recipe for this one.
Nutrition
Calories: 445kcal | Carbohydrates: 55g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 191mg | Potassium: 344mg | Fiber: 3g | Sugar: 24g | Vitamin A: 489IU | Vitamin C: 0.2mg | Calcium: 123mg | Iron: 2mg
