How To Make Nanaimo Bars
Canadians aren't the only fans of Nanaimo Bars! We love a crunchy, sweet Nanaimo Bar, but...we know it is quite the task to make one! We bring to you, a carefully curated list of ways to make your favourite Canadian candy! Add a sprinkly touch to it and test out the Birthday Cake Nanaimo Bar, if that's not enough, chase it right down with a Nanaimo Bar Ice Cream Shake! Yup, a shake! So, what are you waiting for?
00:00 - Nanaimo Bars
00:10 - Mocha Nanaimo Bars
00:50 - Birthday Cake Nanaimo Bars
01:33 - Nanaimo Bar Ice Cream Shake
03:00 Gingersnap Nanaimo Bars
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Nanaimo Bars (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Nanaimo Bars. Nanaimo Bars are one of Canada's favorite confections. These no-bake, three layered bars are famous for a reason, they are delicious. They start with a crumb base, followed by a layer of light custard buttercream, and the crowning glory is a smooth and glossy layer of semi sweet chocolate.
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Nanaimo Bars Easy Recipe
Nanaimo Bars Easy Recipe
Pretty Easy Recipe. I had to change a bit. Cause recipe needed help. Vary easy tasty Nanimo Bars Enjoy.
You will need:
Base
-1 Cup Graham cracker crumbs
-1/2 Cup Shredded Coconut
-1/3 Cup Chopped Walnuts or Almonds
-1/4 Cup Coco Powder
-1/4 Cup White Sugar
-1/2 Cup Melted Butter
-1 Beaten egg
Middle Icing
-1/4 Cup Softened Butter
- 2 Tbsp. Bird Custard Powder
-2 Cups Icing Sugar
-1/2 Cup Milk
-1 Tsp. Vanilla Extract
Chocolate Top
-4 oz Bakers chocolate
-4oz Semi sweet Chocolate Chips
-1 1/2 Tbsp. Butter
#NanaimoBars #veryeasyrecipes #holidayrecipes
140 Calorie Nanaimo Bar Recipe
Nanaimo bars are one of the best things to come out of Canada, prove me wrong ???? fun fact - they originated in Nanaimo, located on the Vancouver island in BC! I’m a huge fan of this 3 layer dessert and decided to attempt a high protein, lower calorie version - it did NOT disappoint ????
Nutrition (1 bar):
141 cals, 12.5P, 11.5C, 6F
Ingredients (makes 9 bars):
Chocolate base:
-35g oat flour
-10g coconut flour
-45g @pescience chocolate protein (discount code FIT15)
-25g unsweetened cocoa powder
-40g unsweetened shredded coconut
-100ml unsweetened almond milk
Filling:
-80g @pescience vanilla protein
-80g nonfat Greek yogurt
-4ml vanilla extract
-15g light butter/margarine, melted
Coating:
-50g chocolate chips
-5ml coconut oil
Directions:
-Mix the dry ingredients for the base together, then add the unsweetened almond milk
-Line a baking dish with parchment paper, and press down the base layer
-Mix the filling ingredients together and pour/spread over the base
-Store this in the freezer for 20 mins
-Melt the mini chocolate chips and coconut oil together in 30 sec intervals
-Pour and spread over the bars
-Slice into 9 bars and enjoy ????
#highprotein ##lowcalorie##nanaimobars##nanaimobar##pescience
How to make Nanaimo bars | The Great Canadian Baking Show
Judge Rochelle Adonis from The Great Canadian Baking show gives us a step-by-step guide to making this classic Canadian treat.
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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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