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
We cannot wait to be baking in the brandy new Cupcake Jemma studio. For behind the scenes sneaky peaks join our Bake Club!
-----------------------------
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
--------------------------
JOIN THE BAKE CLUB FOR FULL DOWNLOADS:
BAKE AT HOME KITS & MERCH:
CAKES & COOKIES:
INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Nanaimo Bars | NO BAKE Recipe | BEST Canadian Dessert
Nanaimo bars are the BEST dessert! If you haven't tried one yet, you are in for a huge treat of deliciousness! Easy to make and a no bake recipe. This Canadian dessert will impress any guest at the dessert table!
Nanaimo Bars Recipe:
Bottom Layer:
1/2 cup (113 grams) unsalted butter
1/4 cup (50 grams) granulated white sugar
1/3 cup (30 grams) unsweetened cocoa powder
1 large (50 grams) egg, lightly beaten
1 teaspoon (4 grams) pure vanilla extract
2 cups (200 grams) Graham Cracker Crumbs or crushed Digestive Biscuits
1 cup (65 grams) sweetened or unsweetened dried coconut (shredded or flaked)
1/2 cup (60 grams) walnuts or pecans, coarsely chopped
Middle Layer:
1/4 cup (55 grams) butter, at room temperature
2 - 3 tablespoons milk or cream (We used 4 Tbsps)
2 tablespoons (20 grams) vanilla custard powder (Bird's) or vanilla pudding powder (We used vanilla pudding)
1/2 teaspoon (2 grams) pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing) sugar
Top Layer:
4 ounces (115 grams) semisweet chocolate
1 tablespoon (14 grams) butter
Nanaimo Bars Instructions:
Line the bottom and sides of a 9 inch (23 cm) square pan with foil.
Bottom Layer:
In a saucepan over medium low heat, melt the butter. Remove from heat and whisk, or stir, in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and 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 with plastic wrap and refrigerate until firm (about one hour).
Middle Layer:
In your electric stand mixer, fitted with the paddle attachment (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 evenly over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
Top Layer: Chop the chocolate into small pieces. Then, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares.
A BIG THANK YOU TO Stephanie of Joy Of Baking for this amazing recipe!
The Nanaimo bar is a dessert item of Canadian origin. It is a bar dessert which requires no baking and is named after the city of Nanaimo, British Columbia. It consists of three layers: a wafer, nut, and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top.
???? Please subscribe here: ????????????
????Website:
????Instagram:
????TikTok:
???????????? Cooking our recipes? ????????????
????SHOW US YOUR PHOTOS!
Instagram @alyenaskitchen
SMOOTHIE Recipes:
????
????
????
????
????
????
DESSERT recipes:
????
????
????
????
????
????
COCKTAIL Recipes
????
????
????
????
????
????
????????????????????????????????????????????????????????????????????????????
Items used in this video:
????Cuisinart Cooktop:
????Glass bowls:
????Red KitchenAid Mixer:
????Pink Spatula:
????Oven Mitts:
CAMERA GEAR USED:
????Camera 1:
????Camera 2:
????Tripod:
????Microphone 1:
????Microphone 2:
????Memory Card:
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting Alyenaskitchen.com so we can continue to provide you with free content each week!
#nanaimobars
#nanaimobarrecipe
#nobakerecipe
#dessertrecipe
Music by:
Bensound.com
Kevin MacLeod
Chris Haugen
YouTube free music library
00:00 Welcome to Alyena's Kitchen
00:21 Bottom Layer
03:37 Middle Layer
05:06 Top Layer
Award-winning Nanaimo bars, 1987
A Nanaimo, Joyce Hardwick whose way of making the sweet Canadian treat was deemed the ultimate, talks about her winning recipe in 1987.
➤ Read more on CBC Digital Archives:
➤ Subscribe:
---
About CBC:
Welcome to the official YouTube channel for CBC, Canada’s public broadcaster. CBC is dedicated to creating content with original voices that inspire and entertain. Watch sneak peeks and trailers, behind the scenes footage, original web series, digital-exclusives and more.
Connect with CBC Online:
Twitter:
Facebook:
Instagram:
---
We encourage thoughtful comments and respectful discussion. Before commenting, please review our community guidelines:
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.
View the full recipe:
The Great Canadian Baking Show brings together 10 amateur bakers from across the country to compete in a series of themed culinary challenges as they celebrate their diverse backgrounds, families and communities.
Website:
Watch full episodes online:
Subscribe:
Connect with CBC Life Online:
Visit our website for more lifestyle videos: cbc.ca/life
Like us on Facebook: fb.com/cbclife
Follow us on Twitter: twitter.com/cbclife
Like us on Instagram: instagram.com/cbclife
About CBC Life:
From life’s little projects to it’s big questions, CBC Life offers Canadians inspired ideas and conversations that help them live better, including things to make, do, buy, wear and eat.
Fun crafts, gift ideas and other do-it-yourself projects that you can try at home:
Our favourite recipes, tips and tricks and other fun projects you can do in and out of the kitchen:
Decor and design inspiration directly from CBC Life:
Makeup tutorials and trends directly from CBC Life:
Get the latest fashion tips and trends directly from CBC Life:
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
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