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Nanaimo Bars
2017-03-30
https://www.metro.ca/userfiles/image/recipes/null
PT20M
PT10M
PT1H35M
Bottom layerPreheat oven to 350°F (180°C). Line an 8x8-inch (20 cm x 20 cm) square pan with parchment paper.In a bowl, mix together graham crumbs, shredded coconut and chopped walnuts or almonds. Set aside.In a medium saucepan, melt butter, sugar and cocoa powder on low heat.Mix in the beaten egg and remove from heat.Pour chocolate mixture into the bowl of dry ingredients and stir well until combined.Press crumb mixture into the prepared square pan.Bake in oven until firm for about 10 minutes.Remove from oven and let cool.Middle layerIn a large bowl, beat the butter, cream and custard powder (or instant vanilla pudding powder) with a hand mixer.Gradually add icing sugar and beat until light and fluffy.Spread evenly over graham crust, smoothing the top with a spatula.Refrigerate for at least 20 minutes.Top layerIn a small saucepan over low heat, melt the chocolate and butter.Pour on top of the middle layer, smoothing the top with a spatula.Place back in the fridge to set for at least 45 minutes.To cut the bars, use a sharp knife that has been warmed in hot water.Slice into 25 squares.Serve cold or at room temperature.
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1 1/2 cup (375 mL) Graham cracker crumbs
1 cup (250 mL) coconut, shredded
1/2 cup (125 mL) walnuts or almonds, finely chopped
1/2 cup (125 ml) unsalted butter
5 Tbsp. (75 ml) cocoa powder
1/4 cup (60 mL) sugar
1 eggs, beaten
Middle layer
1/2 cup (125 mL) unsalted butter, softened
2 Tbsp. +2 tsp. (40 mL) whipping cream
2 Tbsp. (30 ml) vanilla custard powder or instant vanilla pudding mix
2 cups (500 mL) icing sugar
Topping
4 oz (115 g) semi-sweet chocolate
2 Tbsp. (30 ml) unsalted butter
Nanaimo Bars
25
squares
0:20
Preparation
0:10
COOKING
1:35
TOTAL TIME
Ingredients
-
1 1/2 cup
(375 mL)Graham cracker crumbs
-
1 cup
(250 mL)coconut, shredded
-
1/2 cup
(125 mL)walnuts or almonds, finely chopped
-
1/2 cup
(125 ml)unsalted butter
-
5 Tbsp.
(75 ml)cocoa powder
-
1/4 cup
(60 mL)sugar
-
1
eggs, beaten
-
Middle layer
-
1/2 cup
(125 mL)unsalted butter, softened
-
2 Tbsp. +2 tsp.
(40 mL)whipping cream
-
2 Tbsp.
(30 ml)vanilla custard powder or instant vanilla pudding mix
-
2 cups
(500 mL)icing sugar
-
Topping
-
4 oz
(115 g)semi-sweet chocolate
-
2 Tbsp.
(30 ml)unsalted butter
Preparation
Bottom layer
Preheat oven to 350°F (180°C). Line an 8x8-inch (20 cm x 20 cm) square pan with parchment paper.
In a bowl, mix together graham crumbs, shredded coconut and chopped walnuts or almonds. Set aside.
In a medium saucepan, melt butter, sugar and cocoa powder on low heat.
Mix in the beaten egg and remove from heat.
Pour chocolate mixture into the bowl of dry ingredients and stir well until combined.
Press crumb mixture into the prepared square pan.
Bake in oven until firm for about 10 minutes.
Remove from oven and let cool.
Middle layer
In a large bowl, beat the butter, cream and custard powder (or instant vanilla pudding powder) with a hand mixer.
Gradually add icing sugar and beat until light and fluffy.
Spread evenly over graham crust, smoothing the top with a spatula.
Refrigerate for at least 20 minutes.
Top layer
In a small saucepan over low heat, melt the chocolate and butter.
Pour on top of the middle layer, smoothing the top with a spatula.
Place back in the fridge to set for at least 45 minutes.
To cut the bars, use a sharp knife that has been warmed in hot water.
Slice into 25 squares.
Serve cold or at room temperature.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
