Indulge in these irresistible Maple Walnut Nanaimo Bars, a Canadian classic reimagined with sweet maple syrup and crunchy walnuts. No baking requiredjust layers of nutty chocolate crust, creamy maple custard filling, and glossy chocolate topping that melt in your mouth. Perfect for impressing friends or satisfying your sweetest cravings!
Ingredients
Bottom Layer:
- 6 tablespoons (85 g) unsalted butter, plus extra for greasing
- 1/2 cup (80 g) dark chocolate chips
- 1/4 cup (50 g) granulated sugar
- 1 large egg, beaten
- 3/4 cup (80 g) toasted, unsalted walnuts, coarsely ground in a food processor
- 3/4 cup (70 g) toasted, sweetened shredded coconut
- 3/4 cup (70 g) graham cracker crumbs
- 1/4 cup (20 g) unsweetened cocoa powder
- 3/4 teaspoon kosher salt
Middle Layer:
- 1/2 cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1/4 cup (65 g) pure maple syrup
- 3 tablespoons (45 g) heavy cream
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Kosher salt, to taste
Top Layer:
- 1 cup (160 g) dark chocolate chips
- 1/4 cup (60 g) heavy cream
- 2 tablespoons (30 g) unsalted butter
- Pinch of kosher salt
- Flaky salt, for garnish
Instructions
- Butter an 8x8-inch square baking pan and line it with parchment paper, leaving about an inch of overhang on the sides.
- Prepare the bottom layer: In a medium, heat-safe bowl set over simmering water, melt together the butter and chocolate. Whisk in the granulated sugar until dissolved. In a separate small bowl, beat the egg and temper it by gradually whisking in 2 tablespoons of the melted chocolate mixture. Add this egg mixture back into the chocolate bowl and whisk constantly for 1 to 2 minutes while warming gently. Remove from heat and fold in the ground walnuts, toasted coconut, graham cracker crumbs, cocoa powder, and salt. Press this mixture firmly into the base of the lined pan. Refrigerate for 1 hour to set.
- Make the middle layer: In a stand mixer fitted with a paddle attachmentor with a hand mixerbeat the softened butter until fluffy, about 1 to 2 minutes. Gradually add powdered sugar, maple syrup, cream, cornstarch, vanilla, and a pinch of salt. Start mixing slowly to combine, then increase speed and beat until light and creamy, approximately 4 to 5 minutes. Spread the filling evenly over the chilled crust using a small spatula. Return to the fridge and chill until firm, at least 1 hour.
- Prepare the top layer: Place the chocolate chips in a medium bowl. Warm the heavy cream, butter, and salt in a small saucepan over low heat until the butter is melted and the mixture is just below simmering, about 3 to 5 minutes. Pour the hot cream mixture over the chocolate and let it sit for one minute to melt. Whisk thoroughly until smooth and slightly thickened. Let cool to lukewarm, about 10 minutes. Pour over the chilled middle layer and gently tap the pan to level the topping. Sprinkle with flaky salt and refrigerate until fully set, about 1 to 2 hours.
- Use the parchment paper to lift the bars from the pan. With a very sharp knife, slice into 16 bars. Store airtight in the refrigerator for up to 2 weeks or freeze for up to 3 months.
