Saturday, 5 September 2015

Nanaimo Bars

This is a classic Canadian no-bake bar, named after the West Coast city of Nanaimo, B.C.
The bar has three separate layers and the first two require a little time in the fridge to cool and set so factor this into your plan. These are so worth the time to make, and really easy too! They will fly off the plate I guarantee it!

Nanaimo Bars



1/2 cup butter, softened

1/4 cup white sugar

¼ Cup unsweetened cocoa powder

1 egg, beaten

1 teaspoon vanilla

1 ⅔ cups graham cracker crumbs

1 cup flaked coconut

⅔ cup finely chopped walnuts


¼ cup butter

2 tablespoons milk

2 tablespoons custard powder

2 cups icing sugar

½ teaspoon vanilla


4 (1 ounce) squares semisweet baking chocolate

1 Tablespoon butter


BASE: In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and walnuts. Press into the bottom of greased 8 or 9 inch pan. Refrigerate base.

: Cream together 1/4 cup butter, milk, vanilla and custard powder until light and fluffy. Mix in the icing sugar until smooth. Spread over the cooled base. Chill to set.

Topping:While the second layer is chilling, melt the semisweet chocolate and 1 tablespoon of butter together in a double-boiler or microwave or over low heat. Spread over the chilled bars. Let the chocolate set in fridge before cutting into squares.

Print Recipe:Nanaimo Bars

Grease a 8 or 9 inch pan. Line with parchment paper.

In a double boiler combine butter, sugar, cocoa and stir until smooth.

Beat egg in a small bowl, add vanilla.

Add egg mixture to the other base ingredients and stir for 2 minutes.

Remove from heat and add the rest of the base ingredients.

Stir well.

Press into the pan evenly. Cool in the refrigerator.

This is custard powder.

Combine the butter, custard, vanilla and milk. Beat until fluffy. Add icing sugar and continue to beat.

Spread the filling over the cooled base. 

Place the pan back in the fridge to allow the filling to set.

In a double boiler or microwave, gently melt the butter and the chocolate.

Spread the chocolate over the set filling.Chill 

Once the bars are chilled, cut into small squares.

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