How To make Nainaimo Bars Ii
CRUST:
1/2 c Butter
1/4 c Sugar, granulated
5 T Cocoa
1 Egg
1 t Vanilla
1 2/3 c Graham wafer crumbs, fine
1 c Coconut, desiccated
1/2 c Walnuts, chopped
CREAMY CENTER:
1/4 c Butter
2 c Icing sugar, sifted
1 Egg
CHOCOLATE TOPPING:
4 oz Chocolate, semi-sweet
1 T Butter
MAKE CRUST: Grease a 9-inch square cake pan. In a sauce pan combine the butter, sugar, cocoa, egg and vanilla. Cook over medium heat stirring constantly, until smooth and slightly thickened. Stir in the remaining crust ingredients and press into prepared pan. Make the creamy center: cream the butter and gradually beat in icing sugar and egg. Spread over crumb mixture and chill for about 15 minutes. Make the chocolate topping: melt the chocolate and butter together over hot water or in a microwave, being careful not to burn. Spread on top of the previous parts. Chill until set. Cut into squares with a sharp knife. NOTES: * No-bake, 3-layer (chocolate covered) bars -- Nanaimo bars are a traditional Canadian dessert, though nobody is certain where the tradition came from. Laura Secord is a Canadian candy company; their cook book says this about the origin of these fattening delicacies: "A version of these no-bake bars developed in the Canadian kitchens of a well-known food company, was christened by them Nanaimo bars after the city of that name on Vancouver Island. Nanaimo (from sne-ny-mo, a local Indian term for a loose confederation of five bands) started as a Hudson Bay Trading Post in 1849." : Difficulty: Easy. : Time: 1 hour preparation, several hours chilling. : Precision: Approximate measurement OK. : Steven Sutphen : University of Alberta, Edmonton, Alberta, Canada : Steve@alberta.uucp : Copyright (C) 1986 USENET Community Trust
How To make Nainaimo Bars Ii's Videos
The Most Famous Canadian Dessert: Nanaimo Bars | No-Bake Recipe
This Nanaimo Bar dessert is said to revive sweet childhood memories among many Canadians and is sometimes referred to as Canada's Favorite Confection. Nanaimo bars are a NO-BAKE dessert, consisting of three well balanced layers of nuts, sweet custard icing and chocolate. They are easy to make and tasty!
We used the official Nanaimo Bar recipe published on the website of Nanaimo city by Joyce Hardcastle and highly suggest that you give it a try.
INGREDIENTS
1. For Crumb Base:
- Graham wafer crumbs or, alternatively, digestive biscuits [1.75 cups / 180 g]
- coconut flakes [1 cup / 75 g]
- finely chopped almonds [1/2 cup / 50 g]
- unsalted butter [1/2 cup / 110 g]
- fine/caster sugar [1/4 cup / 45 g]
- cocoa powder [5 tbsp / 30 g]
- 1 fresh egg
2. For Custard Icing:
- unsalted butter [1/2 cup / 110 g]
- heavy cream [3 tbsp / 50 ml]
- Bird's custard powder [2 tbsp / 25 g]
- icing sugar [2 cups / 200 g]
3. For Coating:
- unsalted butter [2 tbsp / 30 g]
- semi-sweet chocolate [4 oz / 120 g]
Bon appétit!
Looking for easier dessert recipes?
- Creamy Burnt Cheesecake from Spain
- Blueberry Cobbler from the USA
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COOKING CANADA: Nanaimo Bars ????????
Nanaimo Bars have become part of Canadian heritage. There is a right way and a wrong way to make them. The 3 layer ratio needs to be proportionately correct or it will be frowned upon.. (I'm looking at you NYT). For those in Canada, this treat needs no introduction, but for everyone else, it is my privileged to introduce you to Canada's Nanaimo bar....from Nanaimo.
This is Anti-Chef Cooks the World. A series where I cook foods from every single country in the world...all 197.
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1:15 What Are Nanaimo Bars
2:18 Nanaimo Bar Recipe
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Recipe from:
Bottom Layer
1/2 cup unsalted butter (European style cultured) (125ml)
1/4 cup sugar (60ml)
5 tbsp. cocoa (75ml)
1 egg beaten
1 3/4 cups graham wafer crumbs (415ml)
1/2 cup finely chopped almonds (125ml)
1 cup coconut (250ml)
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8 x 8 pan.
Second Layer
1/2 cup unsalted butter (125ml)
2 Tbsp. and 2 Tsp. cream (40ml)
2 Tbsp. vanilla custard powder (30ml)
2 cups icing sugar (500ml)
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter (30ml)
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
NANAIMO Bars Recipe
Nanaimo Bars are traditional Canadian square bars made with wafer/nut base, custard cream and chocolate ganache on top. They are originally from Nanaimo, a city on Vancouver Island in British Columbia, Canada.
Dear Canadians:
Please do not be offended I changed the original recipe just a bit. Custard cream is different and also I topped the bars with dehydrated strawberries. It’s my take on Nanaimo Bars.
They are super easy to make and very tasty! This is a no bake recipe which will take only 30min to 1 hour of your time :)
This is a recipe for a square cake pan (9inch/23cm)
Base layer:
240g graham cracker crumbs
120g melted butter
30g sugar
50g cocoa powder
1 egg
100g shredded coconut (coconut flour)
100g chopped almonds
Custard Cream layer:
130g soft butter
1pkg vanilla pudding powder (or vanilla custard powder)
200g icing sugar
40ml whipping cream
Chocolate Ganache:
150g dark chocolate
3 tbsp butter
I added dehydrated strawberries as a topping. Looks way better and also gives it some colour and sourness (but if you want to stick to original, please do not use them)
Nanaimo Bars Recipe
Nanaimo Bar Recipe
Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook
and thicken. Remove from heat. Stir in crumbs, coconut, and nuts.
Press firmly into an ungreased 8 x 8 pan.
Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well.
Beat until light. Spread over bottom layer.
Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still
liquid, pour over second layer and chill in refrigerator.
CC BY license
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Home & Family - Award Winning Chocolaty Nanaimo Bar Recipe from ‘Taste of Home’ Magazine
'Taste of Home' contributor Kelly McCulley shares her award-winning recipe for Chocolaty Nanaimo Bars! Having taken home the top prize at the iconic Iowa State Fair, this recipe is sure to please even the pickiest of confectionary fans.
How to make the BEST Nanaimo Bars - 3rd Generation Recipe!
The way Great Grandma used to make them! Make this delicious family recipe of Nanaimo Bars brought to you by Chef Dez and BC Egg. This recipe has been passed down 3 generations and it stands the test of time! Chef Dez will show you that if you just take it step by step, they are very easy to make! Check out the complete recipe measurements at:
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