Go Back
Print

Strawberry Nanaimo Bars

Sweet strawberry take on a Canadian classic dessert.

Course Dessert
Cuisine Canadian
Keyword chocolate, Easter, easy, holidays, Kid approved, Mother's Day, no bake, strawberry, Valentine's Day
Servings 16

Ingredients

Layer One - Crumb Base

  • 1/2 cup butter, 1 stick softened
  • ¼ cup sugar
  • 5 tbsp strawberry powder pre-ground or ground from freeze dried strawberries
  • 1¾ cups graham crackers, crumbed I used about 1 pack and 5 crackers from second, but check to make sure.
  • 1 egg to be tempered
  • 1 cup shredded coconut sweetened or unsweetened, I use unsweetened

Layer Two - Custard Base

  • ½ cup butter, 1 stick softened
  • 4 tbsp heavy cream
  • 2 tbsp corn starch
  • 1 tsp. vanilla
  • 3-4 tbsp strawberry powder same as layer one
  • 2 cups powdered sugar

Layer 3 - Chocolate Layer

  • 6 oz white chocolate
  • 4 tbsp butter

Instructions

Layer One

  1. In a saucepan over low heat, combine the butter and sugar, stirring gently until melted and smooth. Remove from heat.

  2. In a separate bowl, whisk the egg. Slowly temper the egg by adding a tablespoon at a time of the warm butter mixture into the egg, whisking between each addition. Continue until fully combined, then set aside.

  3. In a large bowl, mix the graham cracker crumbs, shredded coconut, and strawberry powder. Then, add the butter-egg mixture and mix until fully combined.

  4. Press the mixture firmly into the bottom of an 8×8 pan (parchment optional but helpful). Chill in the refrigerator while preparing the second layer.

Layer Two

  1. Cream together the butter, heavy cream, cornstarch, and vanilla until smooth and fluffy. Gradually mix in the powdered sugar and strawberry powder until fully incorporated.

  2. Spread evenly over the chilled base layer. Return the pan to the refrigerator while preparing the topping.

Layer Three

  1. Melt the chocolate and butter together over very low heat (or using a double boiler), stirring gently until smooth.

  2. Spread evenly over the chilled second layer. Refrigerate until fully set before cutting into squares.

Recipe Notes

  • Chocolate choice:
    Semisweet chocolate keeps this closer to the classic Nanaimo Bar. White chocolate creates a softer, strawberries and cream finish... that is great for Valentine's Day, Strawberry Day (Feb 27th), or just for something different.

  • White chocolate melts differently than other chocolates, remove from heat early and stir gently to avoid overheating.

  • These bars are rich; an 8×8 pan easily makes 16–32 small squares.

  • For clean cuts, warm a knife under hot water, wipe dry, and cut... repeating between slices.