Half-Baked by Liz  recipes, crafting, & other fun things

Nanaimo Bars

February 29, 2016 / by Liz

Nanaimo Bars

Yield: 12 - 24 pieces (depending on size)

Nanaimo Bars

Ingredients

  • for the bottom layer;
  • 125 g graham cracker crumbs
  • 45 g chopped almonds
  • 85 g shredded unsweetened coconut
  • 120 g unsalted butter
  • 50 g sugar
  • 30 g cocoa power
  • 1 egg, lightly beaten
  • ----------------------------------------
  • for the middle layer;
  • 115 g unsalted butter, softened
  • 40 mL heavy cream
  • 2 tablespoons custard powder
  • 250 g icing sugar
  • ----------------------------------------
  • for the topping;
  • 200 g semi-sweet chocolate (~ 55%)
  • 50 g unsalted butter
  • pinch of salt

Instructions

  • Start by preparing an 8″x8″ baking dish by greasing the inside and then layering two strips of parchment paper so that a flap overhangs each side.
  • For the bottom layer;
  • Whisk together the graham crumbs, almonds, and coconut, and set aside.
  • Combine the butter, sugar, and cocoa powder in the bowl of a double boiler. Heat, stirring occasionally, until the butter has melted and the ingredients are well combined.
  • Pour a third of the hot melted butter mixture into the beaten egg, while constantly whisking. Then, pour the egg mixture back into the remaining melted butter mixture, and stir until smooth and thickened. (I used my mixer, but you can definitely just do this by hand).
  • Stir in the dry ingredients, and then press into the prepared pan. Place the pan into the fridge while you prepare the next layer.
  • For the middle layer;
  • Combine all four ingredients in the bowl of an electric mixer, and using the whisk attachment, beat on high speed for a minute or two. Spread onto the bottom layer, and return the pan to the fridge while you prepare the topping.
  • For the topping;
  • Combine the chocolate, butter, and salt in a double boiler, and heat until the chocolate and butter is melted and combined. Allow the mixture to cool to room temperature (but not solidify), stirring occasionally.
  • Pour it into the pan, using a spatula to gently push the chocolate right to the edges. Pop it back into the fridge until the chocolate sets. then, use the overhanging parchment to lift the cookie-goodness right out of the pan, and cut into squares.
  • *See related blog post here.

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