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 Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Nanaimo Bars. Nanaimo Bars are one of Canada's favorite confections. The beautiful City of Nanaimo, British Columbia has claimed them as their own. The story goes that a Nanaimo housewife entered a recipe for a chocolate square in a magazine contest. She called her recipe 'Nanaimo Bars'. She won the contest, and her Nanaimo Bars eventually became popular throughout Canada, as did the town they were named after. These no-bake, three layered bars are famous for a reason, they are delicious. They start with a Graham Cracker Crumb base, followed by a layer of custard buttercream, and the crowning glory is a smooth and glossy layer of dark chocolate.
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How To Make Nanaimo Bars- The Scran Line
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⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:24 - BISCUIT BASE
02:18. -CUSTARD FILLING
03:08 - CHOCOLATE GANACHE
03:55 - VISIT MY NEW SITE!
04:17 - OUTRO
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Classic Nanaimo Bars Recipe
These Nanaimo bars require no baking and will bring a smile to everyone's face when you bring them to a picnic. With cocoa, coconut, pecans, and cookie crumbs, the treat pairs well with your tea or coffee.
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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.
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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.
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