Almond Coconut Nanaimo Bars…. these unique bites make the perfect valentine sweet for that special someone in your life. I think they will work great for your treasured galentines too! If you never had a Nanaimo Bar before …. they start off sweet but as you continue chewing they become creamy and full of texture. I would describe them as a cross between a truffle and a cookie…. gifting you the best of both worlds. The three layers are also a nice touch and oh so inviting.
The great thing about this recipe is it makes 16 Almond Coconut Nanaimo Bars. That’s more than enough to go around a few times. The top chocolatey richness combined with a creamy center and almond graham coconut base is truly dreamy. Make a few batches and wrap them up as a present to leave on doorsteps (I adore doorbell surprises). Or make a batch and share them with the loves in your household. Either way, ENJOY!
Ingredients Almond Coconut Nanaimo Bars:
For cookie base:
- 1/2 cup butter
- 1/4 cup bakers sugar
- 3 tablespoons cocoa
- 1 teaspoon vanilla
- 1 egg, beaten
- 2 cups graham cracker crumbs
- 1 cup shredded sweetened coconut
- 1/2 cup almond slices
For frosting filling:
- 1/4 cup butter
- 2 cups confectioner’s sugar
- 2 tablespoons custard powder
- 3 tablespoons whipping cream
For top chocolate layer:
- 1 1/2 cups semi sweet chocolate chips
- 1/4 cup butter
In an 8×8 metal baking pan line with a sheet of parchment paper. Make sure parchment paper overhangs by a few inches on each side for easy removal of bars. Set to the side.
Melt butter, sugar, cocoa, and vanilla together by whisking in a double boiler. Once butter is almost completely melted, whisk in egg and mix until it thickens about a minute or two. Remove from double boiler.
Mix in graham cracker crumbs, coconut, and almonds to completely combine. It will resemble wet gravel.
Firmly press cookie mixture into the parchment lined pan using your finger tips to create an even layer. Place in the fridge for 20 minutes.
Cream butter in a stand up mixer on medium speed with a paddle attachment for 1 minute. Then add in custard powder, and whipping cream, mix to combine. Slowly add in confectioner’s sugar and mix on low to combine. Once combined raise the speed to medium high and mix until mixture is smooth and fluffy for 2 minutes.
Remove pan from the fridge and spread the frosting filling over the cookie base with an offset spatula to create an even layer. Place the pan back in the fridge for 40 minutes to allow frosting filling to set.
Melt the semisweet chocolate chips and 1/4 cup butter in a saucepan over a low flame. Mixing constantly. Spread the melted chocolate over the chilled bars. Let the chocolate set for 25 minutes before cutting. Cut into 16 – 2 inch squares.
Looking for more homemade valentine treats? Try my Cherry Cinnamon Roll Hearts Of Love!