Prepare to embark on a culinary journey that combines the rich, creamy essence of Irish cream with the legendary Canadian Nanaimo bar. These irresistible no-bake treats are about to become your new obsession, offering layers of chocolatey, coconutty, and boozy bliss that will make your taste buds dance with pure delight. Whether you're a dessert enthusiast or simply looking to impress your friends and family, these Irish Cream Nanaimo Bars are your ticket to sweet, sophisticated indulgence.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Canadian
Serves: 16 bars
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup graham cracker crumbs
- 1/2 cup shredded coconut
- 1/4 cup Irish cream liqueur
- 1 cup powdered sugar
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions
- Prepare a 9x9-inch baking pan by lining it with parchment paper, ensuring some overhang for easy removal later.
- For the base layer, melt 1/2 cup butter in a medium saucepan over low heat. Remove from heat and whisk in granulated sugar and cocoa powder until smooth and well combined.
- Add graham cracker crumbs and shredded coconut to the butter mixture, stirring until all ingredients are thoroughly incorporated and create a cohesive base.
- Press the base mixture firmly and evenly into the prepared baking pan, using the back of a spatula or your hands to create a compact layer.
- Refrigerate the base layer for approximately 15 minutes to allow it to set and firm up.
- For the middle cream layer, beat powdered sugar with Irish cream liqueur until smooth and creamy, creating a spreadable consistency.
- Carefully spread the Irish cream mixture over the chilled base layer, ensuring an even and smooth surface.
- Return the pan to the refrigerator and chill for an additional 15-20 minutes to set the cream layer.
- For the chocolate topping, create a double boiler by placing chopped semisweet chocolate and 2 tablespoons of butter in a heat-safe bowl over simmering water.
- Stir the chocolate and butter continuously until completely melted and smooth, being careful not to overheat.
- Remove the chocolate from heat and allow it to cool slightly, then pour over the chilled cream layer, tilting the pan to ensure complete and even coverage.
- Refrigerate the bars for at least 2 hours or until the chocolate topping is fully set and firm.
- Using the parchment paper overhang, lift the entire dessert out of the pan and place on a cutting board.
- With a sharp knife, cut into 16 equal squares, cleaning the knife between cuts for neat edges.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your butter is softened but not melted for the base layer to achieve the perfect texture.
- Use high-quality Irish cream liqueur for the most robust flavor - brands like Baileys work best.
- When melting chocolate, use low heat and stir constantly to prevent burning.
- Chill each layer thoroughly to maintain distinct, clean layers.
- Use a sharp, clean knife dipped in hot water for precise, smooth cuts.
- For a more intense flavor, you can add a splash of extra Irish cream to the cream layer.
- Line your pan with parchment paper for easy removal and clean cutting.
- Let the bars sit at room temperature for 5-10 minutes before serving for the best texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 2g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 25mg
