Friday, October 15, 2010

Nanaimo Bars

Look at that. Chocolaty, coconuty, creamy goodness.  Nanaimo bars are native to Canada, and were all over the internet a few months ago. That's how long I've been drooling over them! I finally got into the kitchen this last weekend and whipped some up.  They were divine.

This is also my entry into the Twelve Weeks of Christmas Cookies! Check out all of the yumminess below! Thanks to Abby Sweets for hosting this great carnival!


I followed the recipe on Barbara Bakes. Hers look different then mine though- her middle layer is bigger. I found that I loved the 1st 2 layers, but the 3rd- all chocolate- was a little over the top. I think that when I make these again I will just drizzle a small amount of chocolate over the top, and double the middle layer.  I found it hard to spread the layers as well, so mine aren't as pretty, but I bet they tasted just as good! ;)

The really great thing about this recipe is that while you do melt some things on the stovetop, there is no baking involved!


Nanaimo Bars

Bottom Layer
1/2 cup unsalted butter
1/4 cup granulated sugar
5 Tb unsweetened cocoa
1 large egg, beaten
1 1/4 cups Graham cracker crumbs
1/2 cup Almonds, finely chpped
1 cup coconut, shredded

Middle Layer (I might double this next time!)
1/2 cup unsalted butter
2 Tb and 2 teas Heavy Cream
2 Tb Vanilla Custard Powder (or Vanilla pudding mix)
2 cups Powdered Sugar


Top Layer  (I doubled this layer, but will not next time!)
4 ounces Semi-sweet chocolate
2 TB Unsalted Butter

Directions:

1. For bottom layer: Melt unsalted butter, sugar, and cocoa in the top of a double broiler. Add beaten egg, and stir to cook and thicken (about 2 minutes). Remove from heat.  Stir in crumbs, nuts, and coconut. Press firmly into an ungreased 8x8 inch pan.

2. For middle layer: Cream butter, cream, custard powder, and powdered sugar together well. Beat until light in color. Spread over bottom layer.

3. For top layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer, and chill.  *I sprinkled fresh coconut on top!

These bars are super sweet, so cut small! They also freeze well!

Enjoy!



11 comments:

  1. I made Nanaimo bars once. Yours look really great! They're rich aren't they? :)

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  2. Very rich but isn't that what Christmas calories are all about? LOL At least that's what I keep telling myself. These look fabulous!

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  3. Those bars look like a triple threat. I've never tried a Nanaimo bar before, but one bite of yours and I think I would be hooked for life.

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  4. BEST COOKIE EVER!!!! I love these! Yours look so delicious!

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  5. I love these! Bookmarking to make soon!

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  6. I have NO idea how to pronounce those, but I'm loving the recipe and will make it soon!

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  7. I made those awhile ago (I think last year?! Not sure...) and really loved them.

    Although I remember eating too many so it's probably best if I admire them from afar.

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  8. i have heard and read so much about nanaimo bars, but have never tried making it.i guess ur post will give me the adequate kick in the butt to start cracking up! thanks for sharing!

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  9. Traditionally the top layer is very thin so I completely agree with not to double it next time. These are my husbands favorite!

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  10. I've wanted to make them since the Daring Bakers did it a few months back too! Yours look so good but I hear you on the chocolate - I think it would be too much for me.

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