Chocolate Custard Nanaimo Bars Are Making Everyone's Jaw Drop
Most people who try these Nanaimo bars love them! I make them gluten free but you can use regular graham crackers if you wish. That bottom layer is more crunchy, chocolatey and has a hint of coconut. The middle layer is a creamy vanilla custard like filling and topped with a nice layer semi sweet chocolate. You will love them! They are easy to make and quite rich and decadent.
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00:00 Intro
00:45 Chef joke #1
01:14 Bottom Layer of Namaimo bars
05:57 Chef joke #2
06:13 Middle layer custard
07:50 Top Layer semi sweet chocolate
09:08 Taste
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▶︎ Custard Powder (used in this video)
▶︎ Global 8 inch Chef Knife
Nanaimo Bars A Traditional Canadian Christmas Dessert
Ingredients:
Bottom Crust:
1 ½ cups (178 gm) Gluten free graham crackers, I used Mary’s Gone Cookies, honey or cinnamon flavor
¾ cup unsweetened coconut (shredded)
½ cup sliced raw almonds
1 egg
5 Tbsp. Guittard cocoa powder
1/4 cup coconut sugar
½ cup butter, salted
Middle Layer
¼ cup butter, softened
¼ cup cream cheese, softened
3 Tbsp. heavy cream
2 Tbsp. Birds Custard Powder
½ tsp. Vanilla extract
¾ cup powdered sugar
Top Layer:
6 oz. Guittard semi sweet baking chocolate
2 Tbsp. butter or more
Directions:
Line an 8 x 8 baking dish with parchment paper.
Place the graham crackers into a food processor and grind until smooth. Place the crackers into a bowl.
Add the almonds and the coconut together into the food processor and process until finely ground up. Add the graham crackers to the coconut and almonds and process until combined and there are no chunks.
Place this mixture into a large mixing bowl.
In a small bowl crack the egg and whisk with a fork. Set aside.
In a double boiler add ½ cup butter, the cocoa powder and the coconut sugar. Simmer the pot over low heat. Stir until the coconut sugar is completely dissolved.
Now we will temper the egg which means we will pour a small amount slowly of the chocolate mixture into the bowl with the egg. You must whisk the egg continuously while adding the chocolate. After you add somewhere between ¼ and ⅓ of a cup of the chocolate, you can then add the egg mixture back to the pot of chocolate, still whisking. Then continue to cook the chocolate mixture for 2 minutes over low heat, stirring frequently.
Pour this mixture into the large mixing bowl with the graham crackers and stir to combine. Pour the crumbs into the prepared baking dish and press evenly to form the bottom layers. You can use a flat bottom glass to press the crumbs.
Place the crust into the refrigerator for ½ hour before adding the custard layer.
In a large mixing bowl, combine ¼ cup butter and ¼ cup cream cheese. Mix with a hand mixer until combined.
Then add the custard powder, heavy cream, and vanilla and beat until smooth. Add the powdered sugar, ½ of it at a time. Use a spatula to scrape down the sides of the bowl when needed. Pour the custard over the bottom layer and smoother it out using an offset spatula.
Place this back into the refrigerator for an hour before adding the last layer.
Place the baking chocolate and butter into a double boiler making sure the water in the bottom pot does not touch the top pot. Stir over low heat until the chocolate is smooth. If your chocolate does happen to seize up and get too thick, add another Tbsp. of butter.
Pour this chocolate over the the top of the dish and smooth until evenly coated. Refrigerate again for at least a half hour.
To serve, run a knife around the edge of the bars where there is not parchment paper. You should be able to lift out the bars. Cut into squares and serve. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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#nanaimobars
Caramel Custard Cake That Melts In Your Mouth
How to make Caramel Custard Cake, so rich and creamy that melts in your mouth.
Here's what you'll need:
CARAMEL:
1/2 cup sugar (100g)
3 tbsps water + 2 tbsps
CUSTARD:
2 whole eggs
2 egg yolks
1/2 cup sweetened condensed milk (150g)
1 cup evaporated milk (250ml)
1/2 tsp vanilla extract (3ml)
a pinch of salt
CAKE:
2 egg yolks
3 tbsps oil (45ml)
1/2 tsp vanilla (3ml)
1/4 cup milk (60ml)
1/2 cup all purpose flour (62g)
1/2 tsp baking powder (3g)
1/2 tsp salt (3g)
3 egg whites
1/2 tsp white vinegar (2ml)
1/4 cup sugar (50g)
Food for the soul:
Psalms 103:13 As a father has compassion on his children, so the Lord has compassion on those who fear him;
#caramel
#custardcake
#caramelcustard
Ube Custard Bars
Ingredients
1 1/2 cup All-purpose flour
1 tsp Baking Powder
1/4 tsp Salt
1 cup Sugar
1/2 cup Melted Butter
2 pcs Eggs
1-2 tbsp Ube flavor
2 pcs Yolks
1/2 cup Milk
1/4 cup Condensed milk
1/8 cup Cornstarch
1 tsp Vanilla
In New Zealand we call this custard square, and it's delicious...
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In this video I share my tips for making a perfect custard square/mille-feuille/vanilla slice. It's a non-conventional recipe, but I find it works every time.
It's important to make sure you don't end up with lumpy custard, and I'll show how to avoid that. It's important to make your custard square look fancy, and I'll show that too. Today I'll demonstrate with coconut, feathered chocolate and passionfruit, but the options are endless.
As always, we'll cut and plate it ready to share... Unless it's all eaten before then!
Videos I mentioned in this video:
How to make a paper piping bag -
===== TABLE OF CONTENTS =====
00:00 - Introduction
00:50 - Making the custard square
08:57 - Cutting the custard square
09:27 - Presenting the custard square
11:07 - Ending
===== RECIPE =====
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Almond Custard Bars
The combination of decadent chocolate, almonds, coconut, and McVitie’s Digestives: how can you go wrong? You can’t. These Almond Custard Bars are easy to make and will be sure to satisfy any sweet tooth.
INGREDIENTS
For the base:
1/2 cup butter, at room temperature
1/4 cup sugar
5 tbsp cocoa powder
1 large egg, beaten
12-13 McVITIE’S DIGESTIVES© (175g), crumbled
1 cup flaked coconut
1/2 cup finely chopped almonds
For the custard layer:
1/2 cup butter, at room temperature
3 tbsp heavy whipping cream
2 tbsp custard powder
2 cups icing sugar
For the top layer:
120g cooking chocolate
2 tsp butter
RECIPE
For the base, melt the butter in pan, and add the sugar and cocoa powder, stirring occasionally until smooth. Beat in the egg and stir for 2-3 minutes until the mixture thickens.
Remove from the heat and stir in the McVITIE’S DIGESTIVES©, coconut and almonds. Mix thoroughly then press into the base of a 20cm ungreased square cake tin.
For the custard layer, cream together the butter, cream and custard powder until light and fluffy. Mix in the icing sugar and stir until smooth. Spread over the base layer in the tin. Leave in the fridge to set.
While the second layer is chilling, melt the chocolate and butter in a glass bowl over a pan of simmering water.
Spread this over the top of the biscuit and custard layers, then put in the fridge to set for at least five hours. Cut into rectangles before serving.
Lotus Biscoff Dessert Cups - NO BAKE Dessert. Very Easy and Yummy!
This super delicious and easy to make Lotus Biscoff dessert will be eaten in seconds!
This great cup dessert idea is perfect for parties or for when you don't have time to make a cake.
Only few simple ingredients and this amazing dessert is ready to eat straight away!
RECIPE: (makes 5 x 175ml / 6 oz cups)
Similar cups from
200 g Lotus Biscoff biscuits + 5 for decoration
300 ml milk
1,5 tbsp custard powder
1 tbsp sugar
300 ml whipping cream
1 tbsp sugar
Pinch of vanilla powder or essence
More dessert recipes:
Other dessert cups recipes:
Music: Wander
Musician: @iksonmusic