Nanaimo Bars

Fri, Feb 12, 2010

Recipes, desserts

Nanaimo Bars

Nanaimo bars are a Canadian dessert. Here is a no bake recipe use to make up your very own batch of  cocoa and  graham wafer crumbs, butter, chocolate and vanilla custard  layered treats! If you are looking for a way to make this gluten free check out the graham wafers recipe used for the Daring Baker’s challenge for last January thanks to Lauren of Celiac Teen all in the spirit of the 2010 Winter Olympics!

Serves 32 two inch peices
Time required 30minutes
Difficulty level 3
Cost of ingredients 8 USD

Bottom Layer

  • ½ cup (115g) unsalted butter
  • ¼ cup (50g) sugar
  • 5 tablespoons (71g) cocoa, unsweetened
  • 1 egg, beaten
  • 1 ¼ cups (160g) graham wafer crumbs
  • ½ cup (55g) almonds, finely chopped
  • 1 cup (130g) shredded coconut, sweetened or unsweetened is your choice.

Melt butter, sugar and cocoa in top of a double boiler. Add the egg and stir to cook and thicken. If you don’t have a double boiler, don’t worry. Use a heat resistant bowl over a pan of boiling water, taking the bowl out to stir and combine the ingredients, and replacing to allow for more melting.

Remove from the stovetop. Stir in graham wafer crumbs, shredded coconut, and almonds. Press firmly into an 8″ x 8″ pan.

Second Layer

  • ½ cup (115g) unsalted butter
  • 2 tablespoon and 2 teaspoons (40ml)  cream
  • 2 tablespoons (28g) vanilla custard powder, or vanilla pudding
  • 2 cups (254g) icing sugar

Cream together butter, cream, custard powder, and icing sugar. Beat until light, about 5 minutes. Spread on top of the bottom layer.

Third Layer

  • 2 ounces (57g) semi sweet chocolate chips
  • 1 tablespoon (14g) unsalted butter

Melt chocolate and butter in microwave safe dish on high in microwave for about 20 seconds. Mix well, if still not completely melted add on 10 seconds, and repeat until melted. Taking a spoon, scoop the chocolate out and drizzle over the top of the second layer.

If you would enjoy more chocolate on top up the chocolate to 4 ounces (115g) and butter to 2 tablespoons (28g) and spread chocolate all over the top and allow to cool to room temperature before pouring on top of the second layer.

Refrigerate for at least an hour before serving. These are very rich so 2 inch pieces of Nanaimo bar is more than enough to satisfy your sweet tooth!

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This post was written by:

Rochelle - who has written 41 posts on Made in Kitchen Blog.

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