Chilli Chocolate Nanaimo Bars
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My version of Nanaimo bars takes a spicy turn with chilli flakes that add a warming kick to the classic chocolate treat. The cocoa powder is packed with antioxidants, so you can feel a bit better about indulging. What I love most is how quick these come together in just 45 minutes from start to finish, and they're incredibly budget friendly since most of the ingredients are pantry staples. The layered chocolate and almond combination creates such an elegant dessert that looks fancy but requires barely any fussing around in the kitchen.
Ella x
Ingredients
- 400 gall-purpose flour
- 250 gbutter
- 250 ggranulated sugar
- 100 gchilli flakes(adjust to taste)
- 100 gunsweetened cocoa powder
- 2large eggs
- 1 mlvanilla extract
- 50 gmilk powder
- 400 gsemi-sweet chocolate chips
- 200 gchopped almonds
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line an 18x28cm baking dish with parchment paper.
Tip: To prevent the bars from spreading during baking, make sure the parchment paper is pressed firmly into the corners of the dish.
- 2
In a medium saucepan, melt the butter and sugar over low heat, stirring occasionally.
Tip: Be patient and let the mixture cook for about 5 minutes, or until the butter has melted and the sugar has dissolved.
- 3
Remove the saucepan from the heat and stir in the chilli flakes, cocoa powder, and milk powder.
Tip: The mixture will bubble and emit a fragrant aroma – be careful not to splash any of the hot mixture.
- 4
Let the mixture cool slightly, then stir in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next to avoid lumps.
- 5
Pour the mixture into the prepared baking dish and smooth the top.
Tip: Use a spatula to spread the mixture evenly, making sure to get it into the corners of the dish.
- 6
Bake for 20-25 minutes, or until the edges are set and the centre is still slightly gooey.
Tip: Avoid overbaking, as this can cause the bars to become dry and crumbly.
- 7
Remove the baking dish from the oven and let it cool completely in the pan.
Tip: This will help the bars set and make them easier to cut.
- 8
Melt the semi-sweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Stir the chocolate until it's fully incorporated and glossy.
- 9
Spread the melted chocolate over the top of the cooled Nanaimo base.
Tip: Use a spatula to spread the chocolate evenly and make sure it covers the entire surface.
- 10
Sprinkle the chopped almonds over the top of the chocolate layer.
Tip: This adds a nice textural element to the bars and helps them hold together better.
- 11
Cut the Nanaimo bars into 8 equal squares and serve.
Tip: You can store the bars in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.
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