Description
These Cake Batter Nanaimo Bars feature a rich, layered no-bake dessert combining a crunchy almond-graham cracker base, a creamy cake batter-flavored middle layer with colorful sprinkles, and a smooth chocolate topping. Perfect for parties and sweet cravings, these bars deliver a delightful texture contrast and vibrant flavors with minimal effort.
Ingredients
Base Layer
- 1/2 cup sliced almonds
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 5 Tbsp unsweetened cocoa powder
- 1 large egg
- 1 cup graham cracker crumbs
- 1 cup unsweetened shredded coconut
Middle Layer
- 1/2 cup unsalted butter, softened
- 3 Tbsp heavy cream
- 2 Tbsp instant vanilla pudding powder
- 2 cups powdered sugar
- 1 tsp cake batter flavouring
- 1/2 cup rainbow sprinkles
Top Chocolate Layer
- 5 oz chocolate chips
- 2 tsp coconut oil
- Additional sprinkles for topping
Instructions
- Prepare Almonds: In a food processor, pulse the sliced almonds until they become fine crumbs. Set these almond crumbs aside for the base layer.
- Make the Base Layer Mixture: In a microwave-safe bowl, melt 1/2 cup of unsalted butter. Stir in the granulated sugar and cocoa powder until well combined and let it cool slightly. Whisk in one large egg thoroughly.
- Combine Base Ingredients: Fold the graham cracker crumbs, almond crumbs, and shredded coconut into the butter mixture, stirring until fully combined. Press this mixture evenly into the bottom of an ungreased 9-inch square pan to form the base.
- Prepare Middle Layer: In the bowl of a stand mixer, cream together the softened 1/2 cup butter and heavy cream until light and fluffy. Blend in the instant vanilla pudding powder, powdered sugar, and cake batter flavouring until smooth and well combined. Fold in the 1/2 cup rainbow sprinkles gently.
- Assemble Middle Layer: Spread the cake batter frosting evenly over the chilled base layer. Place the pan in the fridge to allow the middle layer to firm up.
- Make Chocolate Topping: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
- Finish Assembly: Pour the melted chocolate over the chilled middle layer. Sprinkle additional sprinkles on top while the chocolate is still wet for decoration.
- Chill and Slice: Place the baking dish in the freezer for 1-2 minutes to slightly set the chocolate. Score the top where you plan to cut the bars. Return the bars to the freezer or refrigerator until fully hardened. Cut along the scored lines into 36 bars and enjoy.
Notes
- Ensure the egg mixture is not too hot before adding the egg to avoid scrambling.
- You can substitute rainbow sprinkles with any other decorative sprinkles as preferred.
- The bars are best stored refrigerated and can be frozen for longer storage.
- Use a sharp knife warmed under hot water and dried before slicing to achieve clean cuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: North American
