240 min
Classic Passionfruit & Berry Pavlova with Whipped Cream
A crisp ivory meringue shell with a marshmallow-soft center carries billowy cream, tart passionfruit and a generous crown of berries.
Dessert
Canadian Nanaimo Bars with Custard Buttercream & Chocolate
A chewy cocoa-coconut base, pale custard buttercream and a snappy chocolate top form clean, celebratory squares without turning on the oven.
Directions
Prepare the pan
Line an 8-inch square metal pan with parchment, leaving handles on two sides.
Safely cook the cocoa base
Set a heatproof bowl over barely simmering water. Melt 1/2 cup butter with granulated sugar and cocoa. Slowly whisk in the pasteurized egg and cook, stirring constantly, until thickened and 160°F, 3 to 5 minutes; do not let the bowl touch the water.
Press the bottom layer
Remove from heat and stir in graham crumbs, coconut and walnuts. Press firmly and evenly into the pan. Chill 30 minutes.
Whip the custard layer
Beat softened butter, cream and custard powder until smooth. Add confectioners' sugar in two additions and beat until light. Spread evenly over the cold base and chill 45 minutes until firm.
Add the chocolate top
Melt chocolate with oil over barely simmering water or in 15-second microwave bursts, stirring until smooth. Cool 3 minutes, spread over the firm custard layer and chill 15 minutes.
Score before fully set
When the chocolate is matte but not rock hard, score 16 squares with a warm dry knife. Chill at least 60 minutes more.
Cut clean squares
Lift out by the parchment. Follow the score lines with a thin knife warmed under hot water and wiped dry between cuts. Let bars stand 10 minutes before serving.
Why this works
Why it worksCooking the egg mixture to 160°F sets the cocoa binder and provides an explicit safety target for the no-bake base.
Why it worksSeparate chilling stages prevent the buttercream from smearing into the crumb base or melting under warm chocolate.
Why it worksA little oil keeps the chocolate cap sliceable, while scoring it before it fully hardens prevents random cracks.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon8-inch square metal panStraight metal sides form even layers and chill faster for clean sixteen-square portions.See current options →
Compare on AmazonSmall offset spatulaA slim blade levels the custard buttercream and chocolate cap into distinct layers.See current options →
Compare on AmazonDigital cooking thermometerThe cocoa-egg base has an explicit 160°F target before the crumb ingredients are added.See current options →
Swaps & notes
Easy swaps
- Use finely chopped pecans instead of walnuts in the same amount.
- For a nut-free batch, replace walnuts with an additional 1/2 cup graham crumbs and confirm every packaged ingredient is allergy-safe.
- If vanilla custard powder is unavailable, use instant vanilla pudding mix; the middle will be slightly sweeter and softer.
Cook notes
- Total time includes about 2 hours 30 minutes of staged chilling; active work is about 40 minutes.
- Use a pasteurized egg and a thermometer; do not rely on visual thickening alone for the 160°F safety target.
- Vanilla custard powder is a flavored starch product, not prepared refrigerated custard.
- A metal pan chills the layers faster and gives the straightest edges.
Storage
Refrigerate airtight up to 5 days, separating layers with parchment. For best texture, let bars stand 10 minutes before serving. Freeze tightly wrapped squares up to 2 months and thaw overnight in the refrigerator.
Questions
Why did the chocolate top crack?
It was probably too cold or cut with a cool knife. Score while the topping is partly set, then use a warm, wiped-dry blade after the final chill.
Can I make Nanaimo bars without coconut?
The coconut is central to the classic chewy base. You can replace it with more crumbs, but the result will be denser and less characteristic.
Can I use a 9-inch pan?
Yes, but all three layers will be thinner and the bars may set sooner. Begin checking each chilling stage about 10 minutes early.
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Canadian Nanaimo Bars with Custard Buttercream & Chocolate
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1. Prepare the panLine an 8-inch square metal pan with parchment, leaving handles on two sides.
2. Safely cook the cocoa baseSet a heatproof bowl over barely simmering water. Melt 1/2 cup butter with granulated sugar and cocoa. Slowly whisk in the pasteurized egg and cook, stirring constantly, until thickened and 160°F, 3 to 5 minutes; do not let the bowl touch the water.
3. Press the bottom layerRemove from heat and stir in graham crumbs, coconut and walnuts. Press firmly and evenly into the pan. Chill 30 minutes.
4. Whip the custard layerBeat softened butter, cream and custard powder until smooth. Add confectioners' sugar in two additions and beat until light. Spread evenly over the cold base and chill 45 minutes until firm.
5. Add the chocolate topMelt chocolate with oil over barely simmering water or in 15-second microwave bursts, stirring until smooth. Cool 3 minutes, spread over the firm custard layer and chill 15 minutes.
6. Score before fully setWhen the chocolate is matte but not rock hard, score 16 squares with a warm dry knife. Chill at least 60 minutes more.
7. Cut clean squaresLift out by the parchment. Follow the score lines with a thin knife warmed under hot water and wiped dry between cuts. Let bars stand 10 minutes before serving.