No Bake Nanaimo Bar Brownie
How to make No Bake Nanaimo Bar Brownie
INGREDIENTS:
Crust (bottom layer):
1/2 cup butter
1 cup brownie mix
1 egg beaten
1 cup graham cracker crumbs
3/4 cup shredded coconut
1/4 cup coconut milk
Filling (middle layer):
1 package cream cheese (250 grams)
1 cup condensed milk
1 cup coconut milk
1/2 tsp vanilla extract
1/4 cup shredded coconut
Ganache (top layer);
3/4 cup chocolate melted
1/3 cup milk
2 tbsp coconut oil
1/4 cup crushed graham cracker crumbs
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1930 PRIZE Winning Sandwich | BEST Nanaimo Bar | Newspaper Clipping Dinner
I am having so much fun cooking out of vintage newspaper clippings! Today we're making the first-prize sandwich from 1922 in Ithaca, NY, along with one called hamburger supper from around the same time. My great-grandmother's Nanaimo Bars are also on the menu. I hope you enjoy today's video.
Thanks for watching!
Great Grandma's Nanaimo Bars
Crust
My grandma liked a thick crust, so you may want to cut the crust ingredients in half if you want a thinner crust.
1/2 cup butter, melted
1/2 coconut oil melted
1/4 cup white sugar
5 Tbsp cocoa powder
1 Tbsp vanilla
2 cups graham wafer crumbs
1 cup coconut
1/2 cup chopped pecans or
walnuts
Filling
1/4 cup butter
2 cups icing sugar
2 Tbsp Birds custard powder
3 Tbsp milk
Chocolate Topping
4 tbsp butter
8 or more squares semi-sweet bakers chocolate
Chill well!
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Recipe Merry Cherry Bars
Recipe - Merry Cherry Bars
INGREDIENTS:
●1 cup butter, softened
●1 cup white sugar
●1 egg
●1/2 teaspoon almond extract
●2 cups all-purpose flour
●1/4 teaspoon salt
●3/4 cup chopped red and green candied cherries
●1/2 cup crushed candy coated milk chocolates
●1 cup sifted confectioners' sugar
●5 teaspoons warm water
Vegan Nanaimo Bars : MoreSaltPlease Test Kitchen
These aren't the healthiest bars in the world, because they have quite a lot of coconut oil in them, but they make a great treat every once in awhile. They are perfect for Valentines Day, parties, or get togethers with friends. They'll be gone in a second!
First layer (crust):
1/4 cup almonds
1/2 cup walnuts
1/2 cup pecans
1 cup shredded coconut
1/2 cup cocoa powder
1 cup pitted, soft medjool dates
pinch of salt
Second layer (custard)
1 cups of cashews, soaked
1/4 + 2 TBS cup coconut oil
3 TBS maple syrup
1/2 tsp vanilla extract
4-5 pitted, soft mejool dates
Third layer (chocolate)
1 1/2 cups dairy free chocolate chips
2 TBS coconut oil
Put the nuts into a food process, and pulse until broken down to a fine meal. Add in the remaining ingredients, and pulse till combined.
**Tip** To remove Nanaimo bars easily from muffin tin, cut 4-5 inch strips of parchment paper and place at the bottom of each muffin cup.
Start forming the first layer, by spooning about 2 TBS of crust mixture into each individual muffin cup (on top of the parchment paper strips), pressing down with your fingers. Once all the muffin cups have a layer of crust, place the muffin tin in the freezer for 15 minutes while you make the second layer.
To a high speed blender, add the cashews, dates, vanilla, maple syrup, and coconut oil, and blend until smooth. Spread over the crusts in the muffin tin and place back in the freezer while you make the top layer.
To a small saute pan, start melting the chocolate and coconut oil together, stirring frequently. Transfer to a bowl to cool slightly, then pour a layer of chocolate on the cashew date mixture. Place back into the freezer for 10 minutes.
When ready to eat, lift on the parchment paper tabs to take out the bars. Let sit at room temp for 15-20 minutes before eating, so they soften and are easier to eat.
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