Vancouver Bars aka Nut-free Nanaimo Bars

Vancouver Bars are a nut-free version of Nanaimo Bars, with a chocolate crumb base, creamy centre and chocolate iced top.

Nanaimo Bars are a square that is Canadian in origin and are named after the west coast city of Nanaimo in British Columbia.

Traditionally Nanaimo Bars do not require baking, but of late, I am reluctant to put raw egg into a final dish. As a consequence the base in this version of the recipe is baked.

Aaah, but you say, why are they called Vancouver Bars? My one son, who lives in Vancouver British Columbia, is allergic to nuts, so I devised this nut-free version and named this variation Vancouver Bars.

These bars are delicious all year long, but are a Christmas favourite around our house.

Surprise Cookies, Vancouver Bars, Traditional Shortbread and Crackle Top Ginger Cookies

Enjoy!

Print recipe

Serves	18
Inspiration	modified Canadian Living

Ingredients

Base

1 cup graham cracker crumbs
1/2 cup sweetened flaked coconut
1/4 cup cocoa powder
1/4 cup white sugar
1/3 cup melted butter
1 Large egg (beaten)

Filling

1/4 cup soft butter
2 Tbsp custard powder
1 Tsp vanilla extract
3 Tbsp milk
2 Cups icing sugar

Icing

3 Squares semi sweet chocolate (chopped)
1 Tbsp butter

Directions


Prepare an 8 x 8 inch tin pan (preferably with a removable bottom. Lightly grease the pan and then cut wax paper to fit it's length and width. Then place the wax paper over the bottom and up the sides of the pan. They will adhere to the sides because you have already greased the pan. Now grease the wax paper liner.
Base

In a bowl, stir together the graham crumbs, coconut, cocoa powder and sugar.

Mix in the butter and egg. Press the crumb mixture into the prepared pan. Bake in 350 deg F oven until just firm about 10 - 12 minutes. Set aside to cool and then refrigerate while making the filling.
Filling

Cream together the butter, custard powder and vanilla. Gradually blend in the milk and icing sugar alternately.

Spread the filling over the base. Chill well before icing.
Icing

Melt the chocolate and butter together in a heat proof dish (better if it has a small base and higher sides) in the microwave at medium; stopping to stir every minute. It should take 2 to 3 minutes until the chocolate is smooth.

Spread the icing on the chilled mixture; Chill until the chocolate is almost set (about 30 minutes)

Slide a knife under the wax paper lined sides and lift out the base of the pan. With a tip of a knife carefully score the top of the mixture to make even squares. Refrigerate until the chocolate is set (about an hour). Cut into squares. The squares need to be stored in the refrigerator. Remove from the fridge about a half hour before serving.