Chocolate Nanaimo Bars (Gluten Free)

Happy Chocolate Monday everyone! Chocolate Nanaimo Bars are made of three distinct layers; the bottom is a blend of graham cracker crumbs, butter, cocoa and coconut for a crunchy texture. The middle layer is a whipped pudding/buttercream that is luxuriously creamy. And the top is a decadent covering of chocolate ganache. You wind up with a crunchy, creamy, fudgy dessert sure to please the child in all of us, especially chocoholics.

In a tribute to Canada, today’s recipe is a favorite of people around the world but was created in the town of Nanaimo on Vancouver Island in British Columbia. Located just north of Victoria, Nanaimo is a lovely city surrounded by some of the most spectacular wilderness in the world.

Nanaimo Bars have been around a long time, but in 1986 a contest was held to find the ultimate version. The winner is today’s recipe! If you want more information about Nanaimo or want to plan a visit, see this website: http://www.tourismnanaimo.com/

I made a few changes to the recipe, but it is fairly close to the original, found here. The bottom layer calls for an egg to be beaten into the butter/cocoa mixture. I needed this to be safer at room temperature, so I substituted molasses, which acts as a binder. 

Nanaimo Bars are made of three distinct layers; the bottom is a blend of graham cracker crumbs, butter, cocoa and coconut for a crunchy texture. The middle layer is a whipped pudding/buttercream that is luxuriously creamy. And the top is a decadent covering of chocolate ganache. You wind up with a crunchy, creamy, fudgy dessert sure to please the child in all of us, especially chocoholics.

The middle layer uses a Canadian product called Bird’s Custard Powder to impart a delightful, very specific flavor. The American equivalent is instant vanilla pudding mix (get a gluten-free version if needed). I also added a bit of vanilla to boost the flavor because I am addicted to vanilla, LOL. If it is a particularly dry day (like it was when I made mine) you may need additional cream. I added an extra 1-1/2 tbsp until it was smooth and easy to spread.

The original recipe called for unsalted butter, but because The Artist doesn’t care for desserts that are too sweet, I used regular salted butter instead and added a small pinch of salt to the bottom and middle layers. I also used unsweetened coconut, again to help cut back a touch on the sweetness. I used almonds, chopped fairly finely in a food processor, but you could use walnuts or pecans too.

This is an easy recipe, just a bit time consuming. You have to wait for each layer to chill before adding the next. If you use a metal baking pan, it will speed up the process because it conducts temperature better than most materials.

Children would love to help pat the bottom layer into the pan. When you pour on the top layer, work quickly before the buttercream/pudding melts beneath it. If you have someone who can pour the chocolate while you spread it, it would be perfect.

There is lots of room for interpretation too. I think adding dried cherries or cranberries to the bottom layer would be delicious. You could make the middle layer chocolate as well for the insatiable chocoholics in your life. If you want to get a bit fancier than I did, you can melt some white chocolate and use it to drizzle over the top of the ganache, either before or after cutting them. These are extremely rich so I recommend that you cut these into small squares.

I hope you give the Chocolate Nanaimo Bars a try – you will love them! I know The Artist and I thoroughly enjoyed indulging in a few squares each!

Have a wonderful week!

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you.

Ingredients needed for Chocolate Nanaimo Bars:

• Bottom Layer: gluten-free graham cracker crumbs, sliced almonds, unsweetened coconut, butter, sugar, molasses, cocoa powder, vanilla
• Middle Layer: softened butter, heavy cream, vanilla, vanilla custard powder or instant pudding mix, confectioners’ sugar
• Top Layer: semisweet or bittersweet chocolate, butter
• Optional Topping: melted white chocolate

PRO Tip:

People who dislike coconut may find the texture off-putting. To help with this, run the coconut through a food processor to chop it into fine pieces to reduce the chewiness. The other alternative is to increase the amount of the nuts to 1-1/2 cups to take the place of the coconut.

PRO Tip:

When working with sugary or sticky ingredients with a saucepan, when you’re done with the pan, immediately fill it with water and bring to a boil on the stove. This will melt the sugars and dissolve them making cleaning much easier.

How to make Chocolate Nanaimo Bars:

1. Bottom Layer: Line a square baking pan with parchment, leaving it longer at two ends to create a sling; set aside. Use a food processor if needed to make the graham cracker crumbs, chop the almonds, and possibly cut up the coconut for better texture.
2. Melt the butter in a saucepan and stir in the sugar, molasses, salt, and cocoa. Return to the heat and cook, whisking constantly 1 to 2 minutes until smooth, then remove from the heat and stir in the vanilla. Pour into the crumb/nut mixture, stirring with a spatula until evenly mixed.
3. Pour into the lined baking pan and smooth into an even layer, pressing into the corners and compressing slightly to make a firm layer. Cover and refrigerate 30 to 60 minutes until firm.
4. Middle Layer: Cream the butter until smooth, then mix in the cream, vanilla pudding mix, salt, and sugar. Beat on low until blended then increase speed and beat until smooth and creamy, about 3 minutes until sugar is dissolved. Rub a little between your fingers to feel when the sugar is completely dissolved, add a touch more cream if needed for a spreadable consistency.
5. Spread smoothly over the bottom layer using an offset spatula to get into the corners and an even layer. Cover and refrigerate until firm, about 30 minutes to 45 minutes.
6. Top Layer: Melt chocolate and butter together in a bowl set over a pan of simmering water, stirring until smooth. Remove from the heat and set aside to cool a bit before pouring over the middle layer, smoothing with an offset spatula to fully cover. Cover and refrigerate until set, about 15 minutes.
7. To Serve: Using the sling, lift the cooled bars out of the pan and set on a cutting board. Cut a thin slice off each edge for the prettiest presentation, then cut remaining bars into squares using a long, sharp knife. You can drizzle some melted white chocolate over the tops of the squares if you want a fancier presentation.

PRO Tip:

Creating a sling with parchment or foil is key to being able to remove the bars from the pan in one piece. Then you can easily cut into squares with a sharp knife. Otherwise you’re struggling to get them cut, your lines will be uneven, and you’ll likely ruin at least one or more of the squares trying to get them out of the pan. The sling makes this simple.

PRO Tip:

Use a knife long enough to span the square of bars so you can press down on both ends with the palm of your hand to give you leverage when cutting.

Recommended Tools (affiliate links; no extra cost to you):

• • Food processor
  • Chef’s knife
  • Cutting board
  • 8×8-inch baking pan
  • Parchment paper
  • Saucepan
  • Stand mixer
  • Offset spatula
  • Heatproof bowl, preferably metal
  • Long, sharp knife

Gluten-Free Tips:

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: 16 to 25 squares

Chocolate Nanaimo Bars (Gluten Free)

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Chocolate Nanaimo Bars are made of three distinct layers giving you a rich, crunchy, creamy, and fudgy dessert sure to please the child in all of us, especially chocoholics.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 1 hour 45 minutes

Total Time 2 hours 10 minutes

Ingredients

Bottom Layer

• 1-1/4 cups (160g) gluten-free graham cracker crumbs
• 1/2 cup (55g) almonds, very finely chopped
• 1 cup (130g) unsweetened coconut or extra nuts if you don’t like coconut
• 1/2 cup (1 stick; 113g) butter
• 1/4 cup (50g) granulated sugar
• 1 tbsp molasses
• Pinch salt
• 5 tbsp (26g) unsweetened cocoa powder
• 1 tsp pure vanilla extract

Middle Layer

• 1/2 cup (1 stick/113g) butter, at room temperature
• 2 to 3 tbsp (28g to 43g) heavy cream (plus more if needed, see note)
• 1/2 tsp pure vanilla extract
• 2 tbsp Bird’s Vanilla Custard Powder (available at Whole Foods stores or at Amazon) or instant vanilla pudding mix
• Pinch salt
• 2 cups (254g) confectioners’ or icing sugar, sifted

Top Layer

• 6 oz (170g) semisweet or bittersweet chocolate, chopped
• 2 tbsp (28g) butter

Optional Garnish

• Melted white chocolate, for drizzling on top

Instructions

1. Line an 8x8-inch (20x20cm) square pan with parchment or foil, making the pieces long enough to drape over two edges, creating a sling. A 9x9-inch (23x23cm) pan will also work, the bars will just be thinner.
2. For the Bottom Layer: Use a food processor to
   create the crumbs and chopped nuts. Feel free to chop the coconut too for smoother texture in the bars. Combine the crumbs, almonds, and coconut in a large mixing bowl; set aside.
3. Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the sugar, molasses, salt, and cocoa. Return to the heat (medium-low) and cook, whisking constantly until smooth, 1 to 2 minutes. Remove from the heat. Stir in the vanilla. Pour into the crumb and nut mixture, and using a spatula, stir until evenly mixed.
4. Pour into the prepared baking pan and smooth into an even layer, making sure you press it into the corners. Cover pan with plastic wrap and refrigerate until firm, 30 to 60 minutes.
5. For the Middle Layer: Cream the butter until smooth, then add the cream, vanilla pudding mix, salt, and sugar. Beat on low until smooth and blended, scraping the bowl as needed. Increase speed to medium-high and beat until smooth and creamy, about 3 minutes, or until sugar is dissolved. If you do not beat this long enough it will be grainy. You want it to be the consistency of a thick buttercream frosting. Add a touch more of cream if needed for a spreadable consistency.
6. Spread smoothly over bottom layer using an offset spatula or the back of a spoon. Cover and refrigerate until firm, about 30 minutes.
7. For the Top Layer: Melt the chocolate and butter together in a heatproof bowl set over a saucepan with barely simmering water, stirring often. Remove from the heat and set aside to cool slightly. (See Note below.)
8. Pour over middle layer, smooth top with an offset spatula making sure the entire surface is covered, cover and chill until chocolate has set, about 15 minutes. If desired, you can drizzle some melted white chocolate in a decorative pattern over the top or on the plate before serving.
9. To Serve: Lift the cooled bars out of the pan (using the parchment to assist) and set on a cutting surface. If you want perfect edges, cut a thin slice off of each side. You can nibble on these pieces while saving the squares for your guests. Use a very sharp hot knife and slice into equal small squares. Heat the knife under hot running water and wipe dry with a cloth. The hot knife will cut right through the bars. Reheat and wipe dry after each cut.
10. If the chocolate top is cracking, let it warm up about 5 minutes before continuing. Use a small offset spatula or knife to ease the squares out. Store, covered, in the refrigerator. Serve cool or at room temperature.
11. These bars freeze very well, so make some extra and pop them into the freezer, tightly covered.
12. NOTE: It is very important that the chocolate be cool but still liquid. If not, the custard layer will melt and mix with the chocolate, becoming difficult to spread. Allow the chocolate mixture to cool to room temperature but not solidify before spreading the top layer on. Chilling the layers will also help with this step.

Recipe found at www.theheritagecook.com

Notes

Adapted from a recipe on the Nanaimo Tourism website

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 317Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 194mgCarbohydrates: 43gFiber: 4gSugar: 31gProtein: 4g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.

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