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
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.
0:00 Anti-Chef Cooks The World Introduction
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.
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
Holiday Recipes: Nanaimo Bars
Katie Williamson, chair of the Fresno State Staff Assembly, shares her family's favorite holiday recipe: Nanaimo Bars.
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 Nanaimo Bars
Canadians aren't the only fans of Nanaimo Bars! We love a crunchy, sweet Nanaimo Bar, but...we know it is quite the task to make one! We bring to you, a carefully curated list of ways to make your favourite Canadian candy! Add a sprinkly touch to it and test out the Birthday Cake Nanaimo Bar, if that's not enough, chase it right down with a Nanaimo Bar Ice Cream Shake! Yup, a shake! So, what are you waiting for?
00:00 - Nanaimo Bars
00:10 - Mocha Nanaimo Bars
00:50 - Birthday Cake Nanaimo Bars
01:33 - Nanaimo Bar Ice Cream Shake
03:00 Gingersnap Nanaimo Bars
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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