Photo by Tessa Sam.

Sweet Bake Shop’s Sprinkly Nanaimo Bars

Reinvented classic.

The following is excerpted from “Sweet Bake Shop: Delightful for the Sweetest of Occasions” by Tessa Sam. Copyright (c) 2018 by Tessa Sam. Published Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

I grew up in a small town on Vancouver Island, on the west coast of Canada, about three hours’ drive from the city of Nanaimo. So naturally, I’ve had a few Nanaimo bars in my life! Traditionally, the filling in the middle of these bars is yellow, but because pink is my favourite colour, that’s the colour I chose for mine. Top with sprinkles for a pop of colour.

Sprinkly Nanaimo Bars

Makes nine bars.



1 large egg, cold

½ cup (115 grams) unsalted butter, room temperature

½ cup (55 grams) Dutch-processed cocoa powder

3 tablespoons (40 grams) granulated sugar

1½ cups graham cracker crumbs

1¼ cups unsweetened, shredded coconut


½ cup (115 grams) unsalted butter, room temperature

¼ cup heavy (35 per cent) cream, room temperature

2 tablespoons custard powder

2 teaspoons pure vanilla extract

2¼ cups (280 grams) confectioners’ sugar

1 to 2 drops pink gel food colouring


2 cups (350 grams) semi-sweet chocolate chips

2 tablespoons (30 grams) unsalted butter, room temperature

Multicoloured sprinkles, for decorating


Line the bottom of an eight-inch square cake pan with parchment.

Make the crust: In a medium bowl, beat the egg with a fork; set aside. In a heatproof bowl set over a saucepan of simmering water, combine the butter, cocoa powder and sugar. Stir constantly until the mixture is melted and smooth. Whisk the mixture into the egg, in three portions, whisking constantly to avoid curdling the egg. Fold in the graham cracker crumbs and coconut until blended. Press the mixture into the bottom of the prepared cake pan and set aside.

Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add the cream, custard powder and vanilla and beat on medium speed until blended. Add the confectioners’ sugar and mix on low speed until combined. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the food colouring, then beat on medium speed until smooth, about 30 seconds. Pour over the crust in the prepared pan and spread out in an even layer. Place in the refrigerator until set, about 30 minutes.

Make the topping: Place the chocolate chips and the butter in a heatproof bowl. Set over a saucepan of simmering water and melt, stirring often with a rubber spatula to prevent burning.

Pour the melted chocolate over the set filling. Use an offset spatula to smooth the topping, and then sprinkle with the multicoloured sprinkles. Chill in the refrigerator until set, about 1 hour. Cut into 9 bars using a sharp knife.

Bars will keep in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.

Try more recipes.


Post Date:

June 13, 2018