Desserts No-bake Seasonal

Maple Nanaimo Bars

 

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I forgot to talk about the new logo in my first new blog post yesterday so I wanted to start this one off by pointing it out. I asked my sister-in-law, Lindsay, if she could help me out because she is super talented, and she went above and beyond what I could have expected. Within a few days of sending off the email, I had several different logos to choose from, and they were all SO GOOD that it was nearly impossible to pick just one. I have two older brothers who I love, but it is so nice to have sisters now! I have three beautiful and amazing sisters-in-law, and I could not dream of a better family. Thank you so much for the new logo, Lindsay! It really makes a world of difference, and it makes me smile every time I see it.

Now let’s talk about the food! I went to Target the other day to buy paper towels (and only paper towels), and I came out with cart full of Fall stuff that I didn’t need. I completely intended to just bypass the Fall section in the store, but then I saw the candy and knew that it was hopeless.

The problem in San Diego is that September is the hottest month of the year, but it’s also the month that I consider to be the start of Fall because it’s when it starts getting cooler out in Canada. I wanted to make something Fall-related this weekend, but it has been very hot here for the last week or so. I decided to compromise and make nanaimo bars, which are a traditional Canadian dessert that contains coconut, walnuts, chocolate and just about everything else delicious. They do not require any baking so I did not have to turn on my oven and roast in my kitchen (it’s a gas oven that heats up the entire house when it is on), and you store them in the fridge so they are nice and cool! Your classic nanaimo bars have a vanilla custard in the center, but I decided to make these ones maple-flavoured to tie in the Fall theme that I was going for. 

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Maple Nanaimo Bars
Bottom Layer:
1/2 cup butter
1/3 cup cocoa powder
1/4 cup maple sugar
1 large egg, beaten
1 1/2 cups graham cracker crumbs
3/4 cup sweetened, shredded coconut
1/2 cup chopped walnuts

Heat and stir butter, cocoa and sugar in medium saucepan on medium-low until smooth.

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Remove from heat to cool for a couple of minutes before adding the egg to avoid scrambling. Add egg and stir until thickened. Add graham cracker crumbs, coconut and walnuts. Press into ungreased 9″ x 9″ pan.

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Middle:
2 cups icing sugar
1/2 cup butter
2 Tbsp instant vanilla pudding (or vanilla custard powder if you live in Canada)
1/4 cup maple syrup
Pinch of salt

Combine all ingredients with a hand mixer until smooth. Spread over bottom layer in the pan. I usually put the pan into the freezer for 10-15 minutes before trying to add the top layer.

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Top Layer:
1 1/2 cup semisweet chocolate chips
4 Tablespoons butter

Melt the chocolate and butter in the microwave in 30 second increments and stir until smooth. Spread over the middle layer and refrigerate until set before serving.

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5.0 from 1 reviews
Maple Nanaimo Bars
Total time: 
 
Ingredients
  • Bottom Layer:
  • ½ cup butter
  • ⅓ cup cocoa powder
  • ¼ cup maple sugar
  • 1 large egg, beaten
  • 1½ cups graham cracker crumbs
  • ¾ cup sweetened, shredded coconut
  • ½ cup chopped walnuts
  • Middle:
  • 2 cups icing sugar
  • ½ cup butter
  • 2 Tbsp instant vanilla pudding (or vanilla custard powder if you live in Canada)
  • ¼ cup maple syrup
  • Pinch of salt
  • Top Layer:
  • 1½ cup semisweet chocolate chips
  • 4 Tablespoons butter
Instructions
  1. Bottom Layer:
  2. Heat and stir butter, cocoa and sugar in medium saucepan on medium-low until smooth.
  3. Remove from heat to cool for a couple of minutes before adding the egg to avoid scrambling. Add egg and stir until thickened. Add graham cracker crumbs, coconut and walnuts. Press into ungreased 9″ x 9″ pan.
  4. Middle:
  5. Combine all ingredients with a hand mixer until smooth. Spread over bottom layer in the pan. I usually put the pan into the freezer for 10-15 minutes before trying to add the top layer.
  6. Top Layer:
  7. Melt the chocolate and butter in the microwave in 30 second increments and stir until smooth. Spread over the middle layer and refrigerate until set before serving.

 

Comments (2)

  • You are so sweet – so thankful for you! Come visit our cold weather and bake with me! 🙂

    Do you use a special type of maple syrup (higher quality) or just any regular ol’ brand?

    Reply
    • I can’t wait to visit you!! I usually use real maple syrup (pretty much anything that comes in a glass bottle), but I doubt it would make a difference in baking. I’m just a maple syrup snob when it comes to pancakes.

      Reply

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