NANAIMO BARS I
These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!
Provided by Shealeen
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
- Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
- Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
- Refrigerate till hardened.
- Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 46.8 g, Cholesterol 48.9 mg, Fat 22.6 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 199 mg, Sugar 35.5 g
NANAIMO BARS
Nanaimo bars are a triple layer confection with a chocolate and coconut base, creamy center and a chocolate glaze.
Provided by Julia Frey of Vikalinka
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350F/180C. Mix all ingredients for the base in a large bowl. Line your 9 inch X 13 inch pan with parchment paper and pack your crumb mixture firmly into the pan. Bake for 10 minutes. Set aside to cool in the pan.
- While the base is chilling beat the middle layer ingredients until smooth and spread over the base. Chill for 60 minutes.
- Melt chopped chocolate with a tablespoon of butter in a double boiler. Or if you don't have one, set a bowl with chocolate over a pot of simmering water and melt your chocolate this way.
- Spread melted chocolate over the cream layer. Let the chocolate set for 30-40 minutes. Then cut into bars, so your chocolate layer won't crack later when the chocolate hardens. Chill until firm for several hours or overnight.
Nutrition Facts : Carbohydrate 38 g, Protein 2 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 44 mg, Sodium 163 mg, Fiber 2 g, Sugar 29 g, Calories 317 kcal, ServingSize 1 serving
BEST NANAIMO BARS RECIPE
These classic Nanaimo bars have a fudgy chocolate and coconut cookie base, a creamy custard buttercream filling, and a smooth chocolate ganache on top. Every bite is like a taste of heaven that will keep you coming back for more!
Provided by Lily Ernst
Categories dessert
Time 45m
Number Of Ingredients 15
Steps:
- Butter and line a 9×9″ square pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Set aside.
- Melt the butter in a large heatproof bowl over a saucepan of very gently simmering water. Whisk in the sugar, cocoa powder, and salt. Remove from heat and slowly add in the egg while whisking vigorously. Return to heat and cook for 1-2 more minutes until the mixture is smooth and resembles hot fudge.
- Add in the graham cracker crumbs, shredded coconut, and chopped nuts.
- Stir until well combined. The mixture might appear dry at first, but keep mixing and it will come together.
- Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom of the pan and place in the fridge to chill while preparing the next layer.
- In a large mixing bowl, beat the butter, custard powder, and vanilla until combined. Mix in 1 cup of powdered sugar along with 1 tablespoon of cream at a time, mixing in between until smooth. Add 1-2 more teaspoons of cream, ONLY if needed, to reach a thick and spreadable consistency.
- Spread the buttercream evenly on top of the base layer using an offset spatula. Place in the freezer for 10-15 minutes to firm up while preparing the next layer.
- Melt the chocolate with the cream in a medium heatproof bowl over a saucepan of very gently simmering water, stirring frequently, until completely melted and smooth.
- Pour over the cold buttercream and quickly spread it all over using an offset spatula. Place back in the fridge until ready to cut into squares. See expert tips on how to cut below.
Nutrition Facts : Calories 206 calories, Sugar 16.4 g, Sodium 57.4 mg, Fat 11.6 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 25.7 g, Fiber 1.3 g, Protein 1.8 g, Cholesterol 43.2 mg
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- Preheat oven to 350 degrees F. Line an 8x8" square baking dish with parchment paper, leaving a 1" overhang on all sides.
- In a medium bowl, stir together cocoa powder, sugar, graham cracker crumbs, coconut and nuts. Drizzle butter over top and toss with a fork to combine. Add egg and stir until well combined. Press the mixture into bottom of prepared baking dish and bake 10-12 minutes, until set. Cool on wire rack.
- In a standing mixer fitted with the paddle attachment, combine butter, confectioners' sugar, powdered milk, vanilla extract and cream. Beat until light and fluffy, scraping down sides occasionally, for about 2 minutes total. When crust is completely cool, spread filling evenly over top. Transfer to freezer to firm up for about 10 minutes.
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- Beat the butter with the cornflour, vanilla and icing sugar until smooth and slowly mix in the milk.
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- Cream together butter and powdered sugar, add in custard powder and milk and beat until smooth.**
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- Place the butter, sugar, and egg in a heat-safe glass bowl. Place the bowl over a small saucepan of simmering water (don’t let the bottom of the bowl touch the water). Heat, stirring constantly, for about five minutes. It should thicken to the consistency of custard.
- Remove the bowl from the heat and add the vanilla, cocoa, graham wafer crumbs, coconut, and walnuts. Stir well to combine.
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- Lay a piece of parchment paper in a 9×11 inch pan, letting some hang over the sides. (This makes it easier to remove the Nanaimo bars.)
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- Line a 8” x 8” baking pan with two strips of parchment paper laid perpendicularly, allowing the paper to hang over the outside of the pan on all four sides. Set aside.
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- Pour the tempered egg into the remaining butter mixture, and stir until the mixture is thick, about two minutes.
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