desserts of the world episode 2 - CANADA - let's make nanaimo bars
Nanaimo Bars; delicious Canadian-style bars with chocolate coconut crumb base, vanilla buttercream frosting centre, and smooth chocolate topping.
Welcome to Episode 2 of Desserts of the World! In this series we're celebrating delicious traditional treats from all over the planet. In today's instalment, we're learning how to make Nanaimo Bars from Canada. What country's dessert shall we tackle next? Let me know in the comments!
Original recipe posted on my site:
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* ~ NANAIMO BARS RECIPE ~ *
INGREDIENTS:
For the cocoa coconut crumb base:
- 125g (9 tbsp) soft salted butter
- 50g (¼ cup) granulated or caster sugar
- 4 tbsp cocoa
- 1 large egg, beaten
- 150g (5 oz) plain sweet biscuits
- 70g (½ cup) whole almonds
- 70g (¾ cup) desiccated or shredded coconut
- Pinch of salt
For the vanilla buttercream frosting:
- 300g (1 ½ cups) icing sugar
- 125g (9 tbsp) soft salted butter
- 2 tsp clear vanilla extract or vanillin
For the chocolate topping:
- 200g (7 oz) dark chocolate, I used a 74% chocolate from Willie's Cacao
- 75g (5 tbsp) soft salted butter
INSTRUCTIONS:
For the cocoa coconut crumb base:
1) Grease and line a 18cm x 25cm (7in x 10in), or 20cm x 20cm (8in x 8in), baking tin with greaseproof paper. Leaving some overhang at the sides will help the bars be easier to remove later!
2) In a small pan, gently heat your butter, sugar, and cocoa until melted smoothly together.
3) Remove from the heat to cool for 5 minutes.
4) Slowly pour your beaten egg into the pan, whisking constantly to incorporate. Set aside.
5) Separately, use either a food processor or a food-safe bag and a rolling pin, blitz/crush your biscuits and almonds into rough crumbs.
6) Stir the coconut and salt through the crumbs.
7) Stir the wet ingredients into the dry ingredients until combined into a chunky crumble.
8) Tip your crumble into the prepared tin and press firmly into a flat layer.
9) Chill the tin in the fridge for at least 30 minutes.
For the vanilla buttercream frosting:
1) In a large bowl, beat together your butter, sugar, and vanilla until smooth.
2) Spoon the mixture over your chilled set crumb base and smooth out evenly.
3) Place the tray back into the fridge to chill for at least another 30 minutes.
For the chocolate topping:
1) In a heatproof bowl, melt together your chocolate and butter until smooth. You can do this in quick bursts in the microwave, or in a small bowl set over a pan of simmering water.
2) Once melted and cooled slightly, pour the liquid mixture over the buttercream layer and smooth out evenly.
3) Chill the tin in the fridge for at least 1 hour to set.
4) Slice into small squares or rectangles, and enjoy!
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Chapters:
00:00 - introduction
01:15 - what are nanaimo bars?
05:04 - let's make nanaimo bars
THANKS FOR WATCHING!
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Nanaimo Bars | Vanilla and Mint | Step by Step Instructions | Classic Canadian Dessert | NO BAKE!
Learn how to make a classic Canadian dessert, Nanaimo Bars! I'll show you how to make two types, vanilla and mint. No baking required for these decadent dessert bars! Join me in the Closet Kitchen and learn how to make one of my favourite desserts in your own home :) Recipe below. Enjoy and have fun!
Saylem's Nanaimo Bars (Traditional Style)
Bottom Layer
1/2 Cup Butter
1/4 Cup White Sugar
5 Tablespoons Unsweetened Cocoa Powder
1/4 Teaspoon Espresso Powder
1 Egg
1 1/2 Cups Graham Cracker Crumbs
1 Cup Shredded Sweetened Coconut
Middle Layer
1/2 Cup Butter
2 Tablespoons Vanilla Pudding Powder
1/2 Teaspoon Vanilla Extract
2 Cups Icing Sugar
3 Tablespoons Whipping Cream or Heavy Cream
Chocolate Top Layer
8 Ounces(225grams) Semi Sweet Bakers Chocolate (Or 8 ounces of your preferred chocolate)
4 Tablespoons Butter
1/8 Teaspoon Vanilla Extract
St.Patricks Day inspired Nanaimo bars
Middle layer
1/2 Cup Butter
2 Tablespoons Vanilla Pudding Powder
1/2 Teaspoon Pure Peppermint and Mint Extract
1 Teaspoon Whiskey
2 Cups Icing Sugar
Optional* use 1/8 Teaspoon Pure Peppermint and Mint Extract for the Top Chocolate Layer instead of Vanilla Extract.
Directions
Bottom Layer
Melt butter and whisk together sugar in a double boiler. Whisk in cocoa powder, espresso powder and vanilla extract. Slowly whisk in the egg and mix for 2-3 minutes. The egg will cook and be safe for consumption.
Remove bowl from double boiler and mix in graham cracker crumbs and shredded sweetened coconut.
Spread mixture evenly in to a pan. I like using an 8x12 or 9x13 pan. Chill in the fridge while you make the middle layer.
Middle Layer (I also like to make the middle layer in a double boiler)
Melt butter and whisk in vanilla pudding powder. Whisk in vanilla extract and icing sugar, adding the whipping cream as you mix in the icing sugar. I like to remove the bowl from the double boiler and finish mixing the middle layer on the counter.
Spread mixture evenly over chilled bottom layer. Chill in the fridge while you make the chocolate layer.
Chocolate Layer
In a double boiler melt the chocolate with the butter and vanilla. Stir until the chocolate has melted. Remove and let cool slightly on the counter. Spread the chocolate over the middle layer. Tilt and shake the pan to help settle the chocolate creating a even layer.
Let the Nanaimo Bars chill in the fridge for a minimum of three hours before cutting,
Store in an airtight container or sealable bag in the fridge or freezer.
I love eating frozen Nanaimo Bars:)
Enjoy!
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)
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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
Nanaimo Bars: a Canadian Specialty!
In this video my big sister Marta is visiting me from Canada, and she shows us how to make a very authentic Canadian dessert: Nanaimo Bars!
Named after the city of Nanaimo on Vancouver Island, I've never seen this delicious no-bake, three-layer dessert be made in Germany, until now!
The recipe is down below, and if you have a tough time finding a couple of the ingredients, I've posted the online links to buy them or their European replacements down below.
I hope to see some of you making these in the future!
Ingredients:
1ST LAYER:
-2 Cups or 200g Graham Cracker Crumbs (replacement: crushed Leibniz Vollkorn Kekse)
-1 Cups or 100g shredded, unsweetened coconut
-1 Cup or 60g ground Walnuts
-1/4 Cup or 50g sugar
-1/4 Cup or 30g Cocoa Powder
-100g Butter
-1 Egg
2ND LAYER:
-3 Cups or 375g Icing Sugar
-70g Butter, melted
-3 Tbsp. Milk
-4 Tbsp. Custard Powder (replacement: Vanilla Pudding Powder)
3RD LAYER:
-30g Butter
-270g Semi-Semi (Zartbitter) Chocolate
Link for Custard Powder:
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Marcel's Kitchen: it's got to be tasty, but I also want every beginner to be able to cook my meals! That means: simple steps and a short ingredient list that you can buy in any supermarket. Have fun cooking along with me!
#marcelskitchen #nanaimobars #nanaimobar
The BEST Nanaimo Bars
This Nanaimo bar recipe has layers of coconut-graham crust, creamy vanilla filling, and chocolate ganache. Make this no bake dessert for a delicious treat anytime!
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
Base Layer
8 tbsp butter softened
5 tbsp cocoa powder
1/4 cup sugar
1 1/4 cups graham cracker crumbs (See Note 1)
1 cup unsweetened shredded coconut
3/4 cup slivered almonds
Filling
8 tbsp butter softened
2 cups powdered sugar
3 tbsp heavy cream
2 tsp vanilla extract
Chocolate Topping
8 oz bittersweet chocolate
4 tbsp butter softened
Instructions
Line a 8x8 baking pan with parchment paper with some hanging off edges to lift out easily.
Base Layer
Melt 8 tablespoons of butter. In a food processor combine graham cracker crumbs, coconut, almonds, melted butter, cocoa and sugar. Pulse several times until mixture is ground and well mixed.
Spoon into prepared 8x8 baking pan and press crumb mixture evenly into bottom using rubber spatula or hands. Set aside.
Filling
Using a hand mixer, beat 8 tablespoons of softened butter, powdered sugar, cream and vanilla in a bowl on medium speed until smooth. Spread evenly over chocolate crumb layer. Set aside.
Chocolate Topping
Melt remaining 4 tablespoons of butter and chocolate in saucepan over medium heat. Stir to blend and let cool for a minute.
Spread evenly over vanilla layer. Chill until chocolate is firm and dessert is set, at least 4 hours. Cut into squares and serve.
Notes
1. 4 crackers make up 1 sheet. 5 1/2 sheets ground make 1 cup. For this recipe we will need 6 sheets ground total.
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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