Caramel Nanaimo Bars
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Ever since I discovered Nanaimo bars, I've been obsessed with putting my own spin on them. These caramel Nanaimo bars are my love letter to that classic treat, but with an extra layer of gooey caramel goodness that takes them over the top. What I love most is that they come together in just under an hour, making them perfect for when you need something impressive but don't have all day to spend in the kitchen. The coconut flakes add a lovely texture while providing natural fiber and healthy fats, and honestly, the whole thing is so simple that even a baking novice can nail it. Trust me, once you taste that combination of chocolate, caramel, and coconut, you'll be making these again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 100 gconfectioner's sugar
- 200 mlunsweetened condensed milk
- 100 mlcaramel sauce
- 4 egglarge eggs
- 5 gbaking soda
- 2 gsalt
- 75 gunsalted butter, softened
- 150 gchocolate chips
- 1 mLvanilla extract
- 50 gcoconut flakes
Detail level
Instructions
- 1
Preheat the oven to 180°C (350¿tF). Line an 18x18cm baking dish with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Tip: Sift dry ingredients to ensure even distribution.
- 3
In a large bowl, use an electric mixer to cream together the butter and confectioner's sugar until light and fluffy.
Tip: Use a stand mixer for best results.
- 4
Gradually add the unsweetened condensed milk and mix until well combined.
Tip: Be careful not to overmix.
- 5
Add the eggs one at a time, mixing well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 6
Stir in the softened butter until fully incorporated.
Tip: This will help ensure a smooth filling.
- 7
In a separate bowl, melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.
Tip: Be careful not to overheat the chocolate.
- 8
Add the vanilla extract and mix until combined.
- 9
Pour the chocolate mixture over the filling and spread evenly.
Tip: Use a spatula to ensure a smooth, even layer.
- 10
Spread the biscuit mixture evenly over the chocolate layer.
Tip: Make sure to cover the entire surface.
- 11
Drizzle the caramel sauce over the top of the biscuit layer.
Tip: Use a spatula to create a decorative pattern if desired.
- 12
Refrigerate for at least 2 hours or until set.
Tip: Allow to come to room temperature before serving.
- 13
Cut into bars and serve.
Tip: Store in an airtight container in the refrigerator for up to 5 days.
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