Nanaimo Bars
- Ready In:
- 2hrs
- Ingredients:
- 14
- Yields:
-
48 squares
- Serves:
- 48
ingredients
-
Bottom Layer
- 1⁄2 cup butter
- 1⁄4 cup sugar
- 5 tablespoons cocoa
- 1 egg, beaten
- 1 1⁄4 cups graham wafer crumbs, finely chopped (generally one sleeve in the box)
- 1⁄2 cup almonds, finely chopped
- 1 cup coconut
-
Middle Layer
- 1⁄2 cup butter, softened
- 2 tablespoons cream
- 2 teaspoons cream
- 2 tablespoons vanilla custard powder (can substitute instant vanilla pudding powder)
- 2 cups icing sugar
-
Top Layer
- 8 ounces semisweet chocolate, should be at least 60% cacao otherwise it won't melt properly (squares or chips)
- 1⁄4 cup butter
directions
- BOTTOM LAYER: Melt first 3 ingredients in top of double boiler.
- Gradually stream in egg while stirring to cook and thicken.
- Remove from heat.
- Stir in crumbs, coconut, and nuts.
- Press firmly into an ungreased 9x13 pan.
- Let cool. You can put this in the fridge while you make the middle layer.
- MIDDLE LAYER: Cream butter, cream, custard powder, and icing sugar together well.
- Beat until light.
- Spread over bottom layer. Don't put this in the fridge, it will get too cold,making it difficult to spread the top layer.
- TOP LAYER: Heat 2/3 of the chocolate and butter in top of double boiler until it is about 2/3 melted.
- Gently stir until all the chocolate is melted and combined with the butter.
- Test the temperature of the chocolate by putting a small drop on the inside or your wrist. It should sting just a bit. Heat a bit longer if needed.
- Remove from heat, being careful not to get any water in the chocolate (it will seize). Gently stir in the rest of the chocolate.
- Let the chocolate cool a bit - it should still be fairly liquid.
- Once cool, but still liquid, pour over second layer.
- Let chocolate layer set until firm, but not hard.
- Score into 48 squares (this makes them easier to cut when chilled).
- Chill in refrigerator.
- Cut into 48 bars.
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