Nanaimo Bar Recipe | Canadiana
First created in the 1950s in Nanaimo, B.C. (and called the London Smog bar in an early iteration!), the Nanaimo bar is an absolutely delicious Canadian classic. Imagine my shock and horror on arriving in the US to find that this most excellent of tea time snacks has rarely transcended the Canadian border! And to make matters worse, it was recently famously bungled (bungled!) by the New York Times (if in image more than recipe):
But don't worry, I'm here (cough) to correct this grave error.
I can't recommend enough giving this sweet, salty, chocolatey, well-rounded dessert treat a try.
Find me on the internet:
Nanaimo bar photo near the beginning by cogdogblog - CC BY 2.0,
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Ingredients!
Bottom:
1/2 cup butter or margarine, softened
1/4 cup white sugar
4 Tbsp unsweetened cocoa powder
1 egg, beaten
2 cups graham cracker crumbs
1 cup shredded unsweetened coconut
1/3 cup well-chopped walnuts (optional)
pinch of salt
Middle:
1/4 cup butter
3 Tbsp milk or heavy cream
2 Tbsp vanilla custard powder
2 cups confectioners' sugar
1 tsp vanilla extract
pinch of salt
Top:
4+ ounces unsweetened baking chocolate
1 Tbsp butter
flaky salt for top (optional)
Process:
Melt butter, sugar, cocoa, and egg over a double boiler. Combine and cook until custard-like.
Combine with mix-ins and pinch of salt.
Press into pan to form bottom layer.
Cream together butter, icing sugar, custard powder, milk, and vanilla to make middle layer.
Pour over bottom layer and set in fridge or freezer approx. 30 minutes to chill and set.
When first two layers have firmed up, melt chocolate over double boiler with butter (or in microwave), then spread over the top.
Allow to James Harden, cut into dessert bars, and serve. Yum!
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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Inspired by: Binging with Babish, Food Wishes, Best Ever Food Review Show, Mark Wiens
Holiday Recipes: Nanaimo Bars
Katie Williamson, chair of the Fresno State Staff Assembly, shares her family's favorite holiday recipe: Nanaimo Bars.
New York Times’ Nanaimo Bar sparks patriotic uproar
A New York Times post of a Nanaimo Bar caused a patriotic uproar from Canadian dessert lovers saying the proportions on the three-layer sweet treat were wrong.
#NanaimoBars
#Canada
#CanadianDessert
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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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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.
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