Nanaimo Bars are a standard Canadian bar cookie whose origins are stated to be from Nanaimo, British Columbia. It includes a wafer crumb-based layer topped by a layer of custard flavoured butter icing which is covered with melted chocolate made from chocolate squares.
The initial Nanaimo bar goes back to the 1950's where a Cowichan Bay homemaker, Mable Jenkins, sent the dish as a cookbook contribution for a regional organization's charity event. Bake our famous Nanaimo Bars in the convenience of your very own kitchen area!
� 1/2 cup butter, softened
� 1/4 cup white sugar
� 5 tablespoons unsweetened cocoa powder
� 1 egg, beaten
� 1 3/4 cups graham cracker crumbs
� 1 cup flaked coconut
� 1/2 cup sliced almonds (optional).
� 1/2 cup butter, softened.
� 3 tablespoons whipping cream.
� 2 tablespoons custard powder.
� 2 cups confectioners' sugar.
� 4 (1 ounce) squares semisweet baking chocolate.
� 2 teaspoons butter.
Preparation 30 mins
Ready in 30 mins
2. Stir periodically up until melted and smooth.
3. Beat in the egg, stirring till thick, 2 to 3 minutes.
4. Get rid of from heat and mix in the graham cracker crumbs, coconut and almonds.
5. Press into all-time low of an ungreased 8x8 inch pan.
6. For the middle layer, cream together 1/2 cup butter, whipping cream and custard powder up until light and fluffy.
7. Mix in the confectioners' sugar till smooth.
8. Spread over the bottom layer in the pan.
9. Chill to set.
10. While the 2nd layer is cooling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.
11. Spread over the cooled bars.
12. Let the chocolate set prior to cutting into squares.
Ingredients
Makes 1 - 8x8 inch pan� 1/2 cup butter, softened
� 1/4 cup white sugar
� 5 tablespoons unsweetened cocoa powder
� 1 egg, beaten
� 1 3/4 cups graham cracker crumbs
� 1 cup flaked coconut
� 1/2 cup sliced almonds (optional).
� 1/2 cup butter, softened.
� 3 tablespoons whipping cream.
� 2 tablespoons custard powder.
� 2 cups confectioners' sugar.
� 4 (1 ounce) squares semisweet baking chocolate.
� 2 teaspoons butter.
Ready in 30 mins
Directions
1. In the top of a double boiler, incorporate 1/2 cup butter, white sugar and cocoa powder.2. Stir periodically up until melted and smooth.
3. Beat in the egg, stirring till thick, 2 to 3 minutes.
4. Get rid of from heat and mix in the graham cracker crumbs, coconut and almonds.
5. Press into all-time low of an ungreased 8x8 inch pan.
6. For the middle layer, cream together 1/2 cup butter, whipping cream and custard powder up until light and fluffy.
7. Mix in the confectioners' sugar till smooth.
8. Spread over the bottom layer in the pan.
9. Chill to set.
10. While the 2nd layer is cooling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.
11. Spread over the cooled bars.
12. Let the chocolate set prior to cutting into squares.
