Nanaimo Bars Recipe
Nanaimo Bars
are a delicious three layer bar and
a traditional Canadian favorite.
Nobody disputes the origin of these treats,
believed to be named after the city of Nanaimo, B.C.,
located in the western-most province of British Columbia.
Classic Nanaimo Bars are the pride of Nanaimo, B.C.
These delicious bars have a graham cracker crumb/coconut/nut base,
layered with a creamy custard filling and
a chocolaty topping.
Nanaimo Bars are best served at room temperature.
The bars keep well when refrigerated or frozen.
For a festive touch,
we tinted the custard layer a deep pink color.
Perfect for sharing with your Valentine~
Nanaimo Bars are delicious...
in any color, for any occasion or
even just for fun.
I have a confession to make...
I have a new love in my life....
I have fallen in love with Nanaimo Bars.
There, I've said it..
I have visions of making the custard filling for
Nanaimo Bars...
in a rainbow of colors and flavors..
Take a look at our favorite from last year:
Midnight Mint Bars
Move over brownies....
there's a new 'bar' in town!
Nanaimo Bars
Crust
- 1 cup graham cracker crumbs
- 1/2 cup sweetened shredded coconut
- 1/3 cup finely ground almonds
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 egg, lightly beaten
- Filling
- 1/4 cup butter, softened
- 2 T custard powder (Birds)
- 1/2 t vanilla extract
- 2 cups powdered sugar
- 2 T plus up to 1 t extra milk
- few drops AmeriColor Deep Pink food coloring gel
- Topping
- 4 oz semi-sweet chocolate, chopped or 4 oz semi-sweet chocolate chips
- 1 T butter
Directions:
Crust
In a bowl, stir together graham cracker, coconut, ground almonds, cocoa powder and sugar. Drizzle with butter and add egg, stirring until combined
Press into a parchment paper-lined 9-inch square cake pan. Bake in a 350ยบ oven until firm, about 10 minutes. Let cool in pan on wire rack
Filling
In bowl, beat together butter, custard powder and vanilla. Beat in powdered sugar alternately with milk, making 3 additions of sugar and 2 of milk and adding up to 1 t more milk if too thick to spread. Spread over cooled crust. Refrigerate until firm, about 1 hour.
Topping
In a heatproof bowl, over saucepan of hot water, (not boiling) water, melt chocolate with butter; spread over filling. Refrigerate until chocolate is almost set; about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is completely set, about 30 minutes. Cut into bars.
Bars, Dessert, Chocolate, Custard, Coconut, Nuts
Recipe lightly adapted from:
Canadian Living