Nanaimo Bars (Canada's other favourite dessert!)

Name: Nanaimo Bars (Canada's other favourite dessert!)
Cuisine: American
Ingredients: 8 Inch square baking tray, or similarly sized; -- Bottom Layer ---; 110 grams butter (1/2 cup); 50 grams white sugar (1/4 cup); 40 grams cocoa (5 tablespoons); 1 egg (beaten); 100 grams graham cracker crumbs (1 1/4 cups); 1 cup coconut; -- Filling ---; 110 grams butter (1/2 cup); 40 grams heavy cream (2 tablespoons and 2 teaspoons); 20 grams custard powder (2 tablespoon); 250 grams icing sugar (about 2 cups); -- Top Layer ---; 115 grams milk or semi-sweet chocolate (4 oz); 30 grams butter (2 tablespoon)

David K @cook_6701566

Tokyo

Nanaimo bars come from the town of Nanaimo, on Victoria Island, off the coast from Vancouver. They're very popular in the west coast of the country, whereas people on the East coast tend to prefer Butter tarts (see my profile for a recipe for those 😉)

I hope people from all of the east coasts of the world can enjoy this delicious dessert!

If you want thicker Nanaimo bars, you can double the recipe, but use the same size pan.

Also, I mention using a double boiler in this recipe. If you don't have a double boiler you can just place a metal or ceramic bowl on top of a pot of simmering water (what I did). The reason for using this method, is to prevent the chocolate from burning, as direct heat (or even using a microwave) will not melt the chocolate properly, but using the steam from the simmering water will provide a very even lower intensity heat.

I hope people from all of the east coasts of the world can enjoy this delicious dessert!

If you want thicker Nanaimo bars, you can double the recipe, but use the same size pan.

David K @cook_6701566

Tokyo

I hope people from all of the east coasts of the world can enjoy this delicious dessert!

If you want thicker Nanaimo bars, you can double the recipe, but use the same size pan.

I hope people from all of the east coasts of the world can enjoy this delicious dessert!

If you want thicker Nanaimo bars, you can double the recipe, but use the same size pan.

Saved

Ingredients

8 Inchsquare baking tray, or similarly sized
-- Bottom Layer ---
110 gramsbutter (1/2 cup)
50 gramswhite sugar (1/4 cup)
40 gramscocoa (5 tablespoons)
1egg (beaten)
100 gramsgraham cracker crumbs (1 1/4 cups)
1 cupcoconut
-- Filling ---
110 gramsbutter (1/2 cup)
40 gramsheavy cream (2 tablespoons and 2 teaspoons)
20 gramscustard powder (2 tablespoon)
250 gramsicing sugar (about 2 cups)
-- Top Layer ---
115 gramsmilk or semi-sweet chocolate (4 oz)
30 gramsbutter (2 tablespoon)

Saved

Steps

1

For the bottom layer, melt your butter, white sugar and cocoa in a double boiler (this is a second pot sitting on top of a pot with gently boiling water in it).
2

Remove from the heat, and add the egg, and stir until the mixture thickens. Then stir in crumbs, coconut, and nuts.
3

Press mixture into your pan using a rubber spatula.
4

For the filling, cream together the butter, cream, custard powder, and icing sugar. Beat this until it has a light consistency, and then spread on top of the bottom layer. If your butter is too hard to cream, you can melt it in advance.
5

Spread on top of the bottom layer.
6

For the top layer, melt the chocolate and the butter together with your double boiler and mix, once combined remove from heat.
7

Let it cool, and while still liquid spread it over the filling layer.
8

Cover your tray with plastic wrap, and place in the fridge to cool for at least an hour or two.
9

Cut into pieces, and serve cold with tea or coffee. Enjoy!