RECIPE FOR NANAIMO BARS RECIPES
NANAIMO BARS RECIPE - BBC GOOD FOOD
Need ideas for a coffee morning or afternoon tea? These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping
Provided by Michelle Holmes
Categories Afternoon tea, Dessert, Treat
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 16
Number Of Ingredients 13
Steps:
- Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
- For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
- Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.
Nutrition Facts : Calories 415 calories, FatContent 29 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 23 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.6 milligram of sodium
NANAIMO BARS RECIPE - FOOD.COM
Named after the city of Nanaimo in British Columbia, the first time this square was published under that name was in the early 1950's in the Vancouver Sun newspaper! This version of the original bar is from Company's Coming - 150 Delicious Squares! Later versions change the vanilla custard layer to mint or peanut butter but the original is my favourite. You can make this a day ahead of a special occasion or keep it in the freezer. I used to freeze half because I'm very weak & I would eat the whole thing myself BUT I soon discovered that it tastes good even when its frozen!
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 36 squares
Number Of Ingredients 13
Steps:
- BOTTOM LAYER: Melt first 3 ingredients in top of double boiler or heavy saucepan.
- Add egg & stir to cook & thicken.
- Remove from heat.
- Stir in remaining ingredients& press firmly into an ungreased 9 x 9-inch pan.
- MIDDLE LAYER: Cream all ingredients together; beat until light.
- Spread over bottom layer.
- TOPPING: Melt chips & butter over low heat; cool.
- When cooled but still runny, spread over middle layer.
- Chill in refrigerator.
- Use a very sharp knife to cut into squares.
Nutrition Facts : Calories 151.9, FatContent 10.6, SaturatedFatContent 6.2, CholesterolContent 22.3, SodiumContent 79.8, CarbohydrateContent 14.4, FiberContent 0.9, SugarContent 11.1, ProteinContent 1.2
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NANAIMO BARS RECIPE - NYT COOKING
The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her “Canlit Foodbook,” a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We’ve added a smidge more cocoa and the optional addition of salt — but leave it out for the true Nanaimo bar experience.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine canadian
Calories 344 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine canadian
Calories 344 per serving
- To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.
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My mother taught me to make these rich, delicious bar cookies when I was young. Though I've tried many variations, I always come back to this old favorite.
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- In a large saucepan, melt 1/2 cup butter. Remove from the heat; blend in sugar, cocoa, vanilla, egg, crumbs and coconut. Also add nuts if desired. Press into a 9-in. square pan. In a small bowl, cream 1/4 cup butter, pudding mix, milk and sugar. Spread over crumb layer; chill. Melt chocolate and 1 tablespoon butter; spread over pudding layer. Chill before cutting into bars.
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