NANAIMO BARS
The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her "Canlit Foodbook," a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We've added a smidge more cocoa and the optional addition of salt - but leave it out for the true Nanaimo bar experience.
Provided by Sara Bonisteel
Categories cookies and bars, dessert
Time 2h
Yield 16 bars
Number Of Ingredients 15
Steps:
- Line an 8-by-8-inch (20-by-20-centimeter) metal baking pan with parchment, allowing parchment to overhang by about 2 inches (5 centimeters) on two sides.
- Prepare the base: In a double boiler, or a heatproof bowl placed over a saucepan of boiling water, whisk butter with granulated sugar, egg, cocoa powder and vanilla until melted. Continue whisking until mixture thickens slightly, 1 to 2 minutes. Remove from heat.
- Stir in crumbs, coconut and nuts until the mixture is well combined and resembles wet sand.
- Transfer mixture to the parchment-lined pan and use your fingers to press it into an even layer. Transfer pan to the refrigerator to chill until firm, at least 15 minutes.
- Meanwhile, prepare the buttercream: In a stand mixer fitted with a paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined, scraping sides and bottom of the work bowl as needed. Add 1 cup confectioners' sugar and mix on low until incorporated. Add remaining confectioners' sugar and mix on low until combined, scraping the bottom of the bowl as needed, then mix on medium-high speed until smooth, light and fluffy, 2 to 3 minutes.
- Remove pan from refrigerator. Dollop the buttercream on top of the base layer then gently spread it evenly on top using an offset spatula. Transfer pan to the refrigerator to chill until buttercream is set, about 30 minutes.
- Prepare the topping: In a small, heavy saucepan or a double boiler, heat the chocolate and butter over low, stirring often, until melted and evenly combined, 2 to 3 minutes. Remove from heat. Take pan from refrigerator and pour chocolate on top of buttercream layer. Working quickly and carefully, spread the chocolate evenly over the buttercream using an offset spatula. Sprinkle with flaky sea salt, if using.
- Return pan to refrigerator and chill until chocolate hardens, about 25 minutes.
- To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 118 milligrams, Sugar 24 grams, TransFat 1 gram
NANAIMO BARS III
Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.
Provided by MARTHA J PAUL
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 13
Steps:
- In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g
NANAIMO BARS
Provided by Food Network
Yield 16 bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Lightly coat an 8 by 8 inch baking pan with nonstick vegetable spray.
- For the Bottom Layer: In a dry bowl, set over barely simmering water, melt the 5 pats butter and 4 ounces of semisweet chocolate. Remove from the heat and stir in the Graham crumbs, coconut and walnuts. Pat the mixture into the bottom of the baking pan to form a crust. Bake for 9 minutes until set. Let cool to room temperature, then chill.
- For the Buttercream: Beat the butter and sugar together until light and fluffy, about 2 minutes Slowly beat in the maple syrup and Grand Marnier. Spread over the cooled crust and chill for 20 minutes to set.
- For the Chocolate Glaze: In a dry bowl, set over barely simmering water, melt the chocolate. Remove from heat and stir in the vegetable shortening and corn syrup. Spread the chocolate glaze over the buttercream layer and chill for 5 more minutes. Cut into 2 by 2 inch bars
MAGIC NANAIMO BARS
I got this from a business associate of DH who was raised in Canada. This is her Nana's recipe. A little different that the other Nanaimo bars on the 'zaar because it uses condensed milk. There is no baking envolved. Chill time is cook time.
Provided by mandabears
Categories Dessert
Time 2h10m
Yield 36 bars
Number Of Ingredients 10
Steps:
- In a saucepan melt the butter.
- Stir in brown sugar, cocoa, egg, graham cracker crumbs, coconut and nuts.
- Press into bottom of a 9x9 pan.
- Combine condensed milk and lemon juice.
- Mix together until well blended.
- Spread onto cookie base evenly.
- Drizzle with melted semi sweet morsels.
- Refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 124.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 16, Sodium 63, Carbohydrate 13.8, Fiber 0.9, Sugar 10.4, Protein 1.9
THE ORIGINAL NANAIMO BARS
Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. My Mom used to make these when I was a child. She was from Canada & this is not your normal desert! Very rich and wonderful!
Provided by Starfire aka Wendy
Categories Bar Cookie
Time 30m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- BOTTOM LAYER: Melt first 3 ingredients in top of a 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: Cream butter, cream, custard powder and icing sugar together well.
- Beat until light.
- Spread over bottom layer.
- THIRD LAYER: Melt chocolate and butter over low heat.
- Cool
- When cool, but still liquid, pour over second layer and chill in refrigerator.
NANAIMO BARS
Need ideas for a coffee morning or afternoon tea? These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping
Provided by Michelle Holmes
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 13
Steps:
- Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
- For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
- Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.
Nutrition Facts : Calories 415 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium
NANAIMO BARS
The Nanaimo bar is an easy, no-bake confection beloved by Canadians and perfect for potlucks and holiday parties.
Provided by Anthony Rose
Yield Makes 12 bars
Number Of Ingredients 14
Steps:
- For the base, first prepare a double boiler on your stove: Fill a large pot about a quarter full of water and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl overtop. Make sure the bottom of the bowl is not touching the water.
- In the double boiler, melt the butter, sugar, and cocoa powder, mixing regularly until smooth. Add the egg, stirring constantly until the mixture has just started to thicken a bit, about 1 to 2 minutes.
- Remove the bowl from the heat and stir in the graham cracker crumbs, coconut, and salt.
- Line a 9- x 13-inch baking pan with parchment paper. Spoon the graham cracker mixture inside, press it down firmly and evenly, and refrigerate until solid, about 2 hours.
- For the creamy middle layer, in a stand mixer with the paddle attachment, whip the butter until light and airy, about 2 minutes on medium speed.
- Add the milk, custard powder, salt, and icing sugar and mix on low speed until all the ingredients have been incorporated. Increase the speed to medium and whip until light and fluffy, about 5 minutes. Pour this creamy mix onto your solid base, make sure it's evenly spread out, and refrigerate for about 2 hours.
- For the chocolate topping, melt the chocolate and cream together in a double boiler over low heat, stirring constantly. When the chocolate has melted, remove from the heat and let rest for about 5 to 10 minutes. You want the temperature to come down but still keep the chocolate completely melted. Pour this over the cream layer and, using a rubber spatula, spread it out evenly. Chill in the fridge for at least 3 hours before serving.
RAINFOREST NANAIMO BARS
Rainforest Nanaimo Bars This is a twist on the very popular Nanaimo bar from Canada. With the addition of peanut butter and mascarpone cheese to the filling and macadamia nuts to the cookie base, it is a scrumptious dressed-up, no-bake bar cookie that is still easy for children to prepare and freezes well-just skip the "serve" step, wrap in plastic wrap then in aluminum foil and freeze until you're ready to serve it. Some of the sugar and fat has been modified from more traditional Nanaimo Bar recipes for this Rainforest version, but it is still a very rich bar.
Provided by East Wind Goddess
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Note: Line an 8 by 8-inch baking pan aluminum foil, leaving extra to hang over the edge (this will make it easier to serve later).
- Make the cookie base. Put the butter in the top part of a double boiler. Bring the bottom pan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the top over the water-filled pan. Once the butter is melted, add the banana, Splenda Sugar Blend and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, for about 5 minutes until warm to the touch and slightly thickened. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate later.)
- Make the filling: Beat the mascarpone, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze.
- Make the ganache: Put the chocolate, espresso and cream in the top of the double boiler, and set over the barely simmering water. Stir in the Splenda Sugar Blend, then stir occasionally until melted and smooth. Remove from the heat and let cool slightly. The ganache should have a sheen to it, and hold together well. When cool but still pourable, spread the chocolate layer over the chilled peanut butter layer and smooth over. You can press additional nuts into the top at this point fpr decoration. Freeze for 30 minutes.
- Serve: Remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan and transfer to a cutting surface. Cut into 1-inch squares and serve cool or at room temperature.
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4.5/5 (4)Total Time 30 minsCategory DessertsCalories 221 per serving
- 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.
- In a double boiler on low or in a mixing bowl fitting over a small saucepan with simmering water on low heat, add in the butter, sugar, and cocoa powder. Cook, stirring frequently, until melted and smooth. Remove from heat.
- In a small bowl, beat the egg until smooth. To temper the egg, scoop a small amount of the melted butter and chocolate mixture (about a tablespoon) into the beaten egg, whisking well to combine. Continue adding the butter mixture to the egg a tablespoon at a time until you’ve added about half of the butter mixture.
- Pour the tempered egg into the remaining butter mixture, and stir until the mixture is thick, about two minutes.
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- Preheat the oven to 350°F. Lightly grease a 9" square pan or 11" x 7" pan., To make the crust: Place all of the crust ingredients in a mixing bowl, and beat at medium speed just until thoroughly combined., Press the mixture into the prepared pan, and bake for 10 minutes.
- Remove the pan from the oven, and set it aside to cool., To make the filling: In a medium-sized mixing bowl, combine the softened butter, 1 cup of the sugar, and the vanilla, beating until smooth., In a small bowl, combine the pastry cream filling mix or instant vanilla pudding mix with the milk, stirring until thick and smooth., Add the pudding mix to the butter/sugar mixture, stirring to combine., Add the remaining sugar, and beat until the filling is smooth.
- Spread it over the cooled crust, cover, and refrigerate until chilled., To make the icing: Combine the chocolate and cream (or butter) in a saucepan or microwave-safe bowl.
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