VEGAN NANAIMO BARS RECIPES

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NANAIMO BARS RECIPE | BBC GOOD FOOD



Nanaimo bars recipe | BBC Good Food image

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

125g softened butter
50g caster sugar
5 tbsp cocoa powder
1 egg , beaten
200g digestive biscuits , blitzed to crumbs
100g desiccated coconut
50g chopped almonds (optional)
100g butter , softened
4 tbsp double cream
3 tbsp custard powder
250g icing sugar
150g dark chocolate
50g butter

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 - NYT COOKING



Nanaimo Bars Recipe - NYT Cooking image

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.

Provided by Sara Bonisteel

Total Time 2 hours

Yield 16 bars

Number Of Ingredients 15

1/2 cup/115 grams unsalted butter (1 stick), cut into pieces
1/4 cup/50 grams granulated sugar
1 large egg
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups/235 grams graham cracker crumbs
1 cup/85 grams unsweetened shredded coconut
1/2 cup/50 grams finely chopped walnuts, almonds or pecans (or a mixture)
1/4 cup/60 grams unsalted butter (1/2 stick), at room temperature
3 tablespoons heavy cream
2 tablespoons custard powder, such as Bird’s
2 cups/245 grams confectioners’ (icing) sugar
4 ounces/115 grams semisweet chocolate, broken into 1/2-inch (1 1/4-centimeter) pieces
2 tablespoons unsalted butter
Flaky sea salt, for sprinkling (optional)

Steps:

  • Line an 8-by-8-inch (20-by-20-centimeter) metal baking pan with parchment, allowing parchment to overhang by about 2 inches (5 centimeters) on two sides.
  • Prepare the base: In a double boiler, or a heatproof bowl placed over a saucepan of boiling water, whisk butter with granulated sugar, egg, cocoa powder and vanilla until melted. Continue whisking until mixture thickens slightly, 1 to 2 minutes. Remove from heat.
  • Stir in crumbs, coconut and nuts until the mixture is well combined and resembles wet sand.
  • Transfer mixture to the parchment-lined pan and use your fingers to press it into an even layer. Transfer pan to the refrigerator to chill until firm, at least 15 minutes.
  • Meanwhile, prepare the buttercream: In a stand mixer fitted with a paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined, scraping sides and bottom of the work bowl as needed. Add 1 cup confectioners’ sugar and mix on low until incorporated. Add remaining confectioners’ sugar and mix on low until combined, scraping the bottom of the bowl as needed, then mix on medium-high speed until smooth, light and fluffy, 2 to 3 minutes.
  • Remove pan from refrigerator. Dollop the buttercream on top of the base layer then gently spread it evenly on top using an offset spatula. Transfer pan to the refrigerator to chill until buttercream is set, about 30 minutes.
  • Prepare the topping: In a small, heavy saucepan or a double boiler, heat the chocolate and butter over low, stirring often, until melted and evenly combined, 2 to 3 minutes. Remove from heat. Take pan from refrigerator and pour chocolate on top of buttercream layer. Working quickly and carefully, spread the chocolate evenly over the buttercream using an offset spatula. Sprinkle with flaky sea salt, if using.
  • Return pan to refrigerator and chill until chocolate hardens, about 25 minutes.
  • 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.

Nutrition Facts : @context http//schema.org, Calories 344, UnsaturatedFatContent 9 grams, CarbohydrateContent 35 grams, FatContent 23 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 13 grams, SodiumContent 118 milligrams, SugarContent 24 grams, TransFatContent 1 gram

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