Nanaimo Bars : A favourite Canadian dessert

Nanaimo bars are considered to be a Canadian invented recipe. These are included in almost all dessert trays that are served at any kind of party or function here. They are sweet, rich and very very good!
Because of the required chilling time for each layer they are time consuming but sooooo worth it!

Bottom Layer:

1/2 cup butter,
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa powder
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups graham cracker crumbs
1 cup coconut (either sweetened or unsweetened)
1/2 cup walnuts or pecans, coarsely chopped

Middle Layer:

1/4 cup butter
2 - 3 milk or cream
2 tablespoons vanilla custard powder (Bird's) or instant vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups powdered sugar (confectioners or icing) sugar

Top Layer:

4 ounces semisweet chocolate, chopped (or chocolate chips, 3 tablespoons of chocolate chips equals a one once square of chocolate
1 tablespoon butter

Nanaimo Bars: Butter or spray a 9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray. Or line with tin foil and spray the tin foil with cooking spray.

Bottom Layer: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover and refrigerate until firm (about an hour).

Middle Layer: In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Top Layer: Melt the chocolate and butter in the microwave. Spread the melted chocolate evenly over the filling and refrigerate until the chocolate has set.

See square cutting tips in the video.

This recipe found at joyofbaking.com

Music by: Jason Shaw http://www.youtube.com/user/audionautix

Category:

Howto & Style

Tags:

• Nanaimo
• bars
• Canadian
• dessert
• bar
• chocolate
• coconut
• walnuts
• Bird's
• custard
• powder
• cooking

[ugtbohgj]

Does it affect the taste or the way it tuns out if you don't use coconuts?

[yoyomax12]

@ugtbohgj Traditional bars have the coconut, probably be okay without though

[ugtbohgj]

@yoyomax12 Thanks! I can't get over the taste of coconut. Would I have to substitute anything else in its place do you think?

[yoyomax12]

@ugtbohgj You would need to replace it with something, it is a whole cup and makes up a fairly big proportion, maybe an extra cup of the graham crumbs?

[OrangeSunshynEmbrace]

Could you also score the chocolate, freeze it, then just crack them apart? Or would that not work as well as I imagine?

[yoyomax12]

@OrangeSunshynEmbrace Could work if you score them deep enough,

[yoyomax12]

@coffeebeans89 Happy you found my channel :) Good luck with the school work

[Amylollove]

Can you do mint nanimo bars? I am from canada aswell but the mint ones are my favrioute

[coffeebeans89]

your amazing! I

m 17 and I randomly found your channel, and its only been a few hours and I've already watched SO many of your videos! I hope to do a lot of thse ont he weekend when im not cramed with school work:P

[soccergal881]

well i dont think america has them