Nanaimo Bar Cookies! (recipe on my blog)
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
LOW CARB NANAIMO BARS || NANAIMO BARS RECIPE (REUPLOADERD)
LOW CARB NANAIMO BARS || KETO NO BAKE TREAT!
Ever had a Nanaimo bar? Outside of Canada, I'm pretty sure it's unheard of, but it's one of the most delicious things ever.
It's a 3-layered, no bake bar. 1st layer is a graham cracker crust, 2nd is a custard and the final, top layer is a chocolate ganache. Of course we cant use graham crackers, so today I 'ketofied' the Nanaimo bar, making it very low carb.
What you'll need:
1st layer:
1/2 cup butter
1/4 cup sugar substitute (I used xylitol)
1 egg - beaten
5 tbsp cocoa
1 cup almond flour
1 cup unsweetened coconut
2nd layer:
1/2 cup butter
2 tbsp custard powder
1 1/2 cups sugar substitute for icing sugar (i ground down xylitol)
2 tbsp + 2 tsp heavy cream
3rd and final layer
2 tbsp butter
4oz unsweetened chocolate
1 tbsp sugar substitute
For the first layer, you're going to start by double boiling your butter, sugar and cocoa. Mix until the sugar melts. Slowly stir in your egg until the mixture thickens. Once it does, immediately take it off the heat and mix in your almond flour and coconut.
You'll get a nice 'graham cracker' like crust that you can spread on the bottom of an ungreased brownie pan.
Start the second layer - In a mixing bowl, toss in your butter, custard powder, sugar substitute and cream. With a mixer, beat until it gets nice and fluffy. Approx 3-5 minutes. Once fluffy, spread over the top of the almond flour crust.
For the last and final layer, melt your butter over low heat (I used the same pot as earlier because why the hell not), add in your chocolate and sugar substitute, stirring until the sugar and chocolate dissolve.
Take it off the heat and let it cool. Play with your dog in the meantime, why not. (PS. DO NOT LET YOUR DOG HAVE THE XYLITOL, IT CAN KILL THEM!!!!)
Once the chocolate has cooled, and is still a liquid, pour it over the top of the custard and spread it around evenly. Cover it with some seran wrap or a lid and put it in the fridge for 2-4 hours. Cut and serve!
Hope you enjoy this Canadian treat!
Nutrition (/25)
CALS: 189
FAT: 15.4
PROTEIN: 2.3
CARBS: 5.2
FIBRE: 2.3
Walk In The Park Full by Audionautix is licensed under a Creative Commons Attribution licence (
Artist:
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Quick, Easy and Crazy Delicious Nanaimo Bar Recipe | Cupcake Jemma Channel
Nanaimo Bars??? We'd never heard of them either. That was until Dane whipped us up a batch that we demolished in seconds and then begged him to make us more! These Nanaimo Bars have a crunchy and decadent Chocolate, Coconut and Walnut base, a super creamy Custard Buttercream filling and a snappy Chocolate topping. They really do have every texture going on to make them the ultimate treat. PLUS they are so quick and easy to make which makes them a perfect bake to make with kids!
Why not play around with different flavour combinations too and let us know how you get on over on Instagram but tagging your photos with #cupcakejemma
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For a 10 Nanaimo Bar
For the Base:
145g Butter
60g Caster Sugar
40g Cocoa Powder
¾ tsp Salt
1 Large Egg
225g Crushed Hobnobs
105g Desiccated Coconut
80g Walnuts
Custard Buttercream:
220g Soft Butter
400g Icing Sugar
4 tbsp Custard Powder
5 tbsp Double Cream
Topping:
200g Dark Chocolate
40g Butter
--------------------------
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New York Times’ Nanaimo Bar sparks patriotic uproar
A New York Times post of a Nanaimo Bar caused a patriotic uproar from Canadian dessert lovers saying the proportions on the three-layer sweet treat were wrong.
#NanaimoBars
#Canada
#CanadianDessert
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Canadian Chocolate Bars (Nanaimo Bars) Four Ways
Here is what you'll need!
MOCHA NANAIMO BARS
Serves 9 bars
INGREDIENTS
CRUST
½ cup butter
¼ cup sugar
5 tablespoons cocoa powder (you can add 1 tbsp of instant coffee if you want a stronger mocha flavor)
1 egg, beaten
1 ¼ cup graham cracker crumbs
1 cup sliced almonds, chopped
½ flaked coconuts
MIDDLE LAYER
½ cup softened butter
2 tablespoons custard powder
5 teaspoons heavy cream
2 tablespoons instant coffee
2 cups powdered sugar
CHOCOLATE GANACHE
2 tablespoons butter
6 ounces chocolate
Cocoa powder, for garnish
PREPARATION
CRUST
In a bain-marie, melt the butter, sugar, and cocoa powder.
Stir in the egg and keep stirring for a minute until the mix thickens.
Remove the bowl from heat.
Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
When well mixed, pour into an 8 x 8-inch pan and flatten until you get an even layer.
MIDDLE LAYER
Cream the custard powder, softened butter, cream, and instant coffee until smooth.
Add the powdered sugar and mix until smooth.
Pour mixture on top of the crust and spread it until you get an even layer.
CHOCOLATE GANACHE
In a bain marie, slowly melt the chocolate and the butter.
Cool it down a little bit then pour over middle layer.
Chill the bars for at least 3 hours.
Cut them into 9 even squares and sprinkle each one with cocoa powder.
Enjoy!
GINGERSNAP NANAIMO BARS
Serves 9 bars
INGREDIENTS
CRUST
½ cup butter
¼ cup sugar
5 tablespoons cocoa powder
1 egg, beaten
1 ¼ cup graham cracker crumbs
1 cup sliced almonds, chopped
½ flaked coconuts
MIDDLE LAYER
½ cup softened butter
2 tablespoons custard powder
1 tablespoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
5 teaspoons heavy cream
1 ½ cups powdered sugar
1 cup gingersnap crumbs
CHOCOLATE GANACHE
2 tablespoons butter
6 ounces chocolate
Coarse gingersnap crumbs for garnish
PREPARATION
CRUST
In a bain-marie, melt the butter, sugar, and cocoa powder.
Stir in the egg and keep stirring for a minute until the mix thickens.
Remove the bowl from heat.
Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
When well mixed, pour into an 8 x 8-inch pan and flatten until you get an even layer.
MIDDLE LAYER
Cream the custard powder, softened butter, cinnamon, ginger, cloves, nutmeg, and cream together until smooth.
Add the powdered sugar and gingersnap crumbs and mix until smooth.
Pour mixture on top of the crust and spread it until you get an even layer.
CHOCOLATE GANACHE
In a bain marie, slowly melt the chocolate and the butter.
Cool it down a little bit then pour over middle layer.
Chill the bars for at least 3 hours.
Cut them into 9 even squares and sprinkle each one with coarse gingersnap crumbs.
Enjoy!
COCONUT NANAIMO BARS
Serves 9 bars
INGREDIENTS
CRUST
½ cup butter
¼ cup sugar
5 tablespoons cocoa powder
1 egg, beaten
1 ¼ cup graham cracker crumbs
1 cup sliced almonds, chopped
½ flaked coconuts
MIDDLE LAYER
½ cup softened butter
2 tablespoons custard powder
3 tablespoons coconut milk
1 ½ cups powdered sugar
1 cup unsweetened shredded coconut
CHOCOLATE GANACHE
2 tablespoons butter
6 ounces chocolate
Shredded coconut for garnish
PREPARATION
CRUST
In a bain-marie, melt the butter, sugar, and cocoa powder.
Stir in the egg and keep stirring for a minute until the mix thickens.
Remove the bowl from heat.
Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
When well mixed, pour into an 8 x 8-inch pan and flatten until you get an even layer.
MIDDLE LAYER
Cream the custard powder, softened butter, and coconut milk until smooth.
Add the powdered sugar and the shredded coconut and mix until smooth.
Pour the mixture on top of the crust and spread it until you get an even layer.
CHOCOLATE GANACHE
In a bain marie, slowly melt the chocolate and the butter.
Cool it down a little bit then pour over middle layer.
Chill the bars for at least 3 hours.
Cut them into 9 even s
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