This no-bake dessert is a classic Canadian treat. It is named after the British Columbia city of Nanaimo. Many locals call it chocolate fridge cakes however others believe the bars have existed since the 19th century.

Ingredients

• ½ cup of unsalted butter, cut into pieces
• ¼ cups of granulated sugar
• 1 large egg
• 3 tablespoons of cocoa powder
• 1 teaspoon of vanilla extract
• 2 cups of graham cracker crumbs
• 1 cup of unsweetened shredded coconut
• ½ cup of finely chopped nuts (walnuts, almonds, pecans, or a mixed nuts combination)

Buttercream:

• ¼ cup of unsalted butter at room temperature
• 2 tablespoons of custard powder
• 3 tablespoons of heavy cream
• 2 cups of confectioners’ sugar

Chocolate Topping:

• 4 ounces of semisweet chocolate, broken into ½-inch pieces
• 2 tables unsalted butter
• Sea salt, for sprinkling

Instructions

1. Line an 8×8 pan with parchment, allowing the parchment paper to overhand by about two inches
2. Prepare your base: In a double boiler placed over a saucepan of boiling water, whisk butter with egg, granulated sugar, vanilla, and cocoa powder until all is melted
3. Continue whisking until the mixture thickens slightly for about one to two minutes
4. Remove from heat
5. Stir in graham cracker crumbs, coconut, and nuts until well mixed
6. Transfer this mixture to the pan and use your fingers to press it to an even layer
7. Transfer your pan to the refrigerator to firm up for at least 15 minutes
8. Start preparing your buttercream by creaming your butter on medium speed in a stand mixer or with an electric mixer for about a minute
9. Add heavy cream and custard powder until well combined
10. Add 1 cup of confectioners’ sugar and mix on low
11. Add remaining confectioners’ sugar and mix on low until smooth and fluffy for about two to three minutes
12. Remove the pan from the refrigerator
13. Place buttercream on top and gently spread it evenly on top with a spatula
14. Transfer your pan to the refrigerator until the buttercream is set, at least 30 minutes
15. Prepare your topping by heating the chocolate and butter over low until melted and combined for two to three minutes.
16. Remove from heat
17. Take the pan from the refrigerator and pour chocolate on top of the buttercream layer
18. Spread the chocolate evenly over the buttercream with a spatula
19. Sprinkle it with sea salt
20. Return the pan to the refrigerator and chill until the chocolate hardens for about 30 minutes

To serve, remove the parchment to remove the squares from the pan. Cut into two-inch squares and store in the refrigerator until it’s ready to serve. Bring to room temperature before serving.