Nanaimo Bar
Nanaimo Bar

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, nanaimo bar. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Nanaimo Bar is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Nanaimo Bar is something which I’ve loved my whole life.

In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. The Nanaimo bar / n ə ˈ n aɪ m oʊ / is a dessert item of Canadian origin. It is a bar dessert which requires no baking and is named after the city of Nanaimo, British Columbia. It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top.

To begin with this particular recipe, we must prepare a few components. You can cook nanaimo bar using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Nanaimo Bar:
  1. Get Bottom Layer
  2. Make ready 1/2 cup unsalted butter
  3. Make ready 1/4 cup granulated sugar
  4. Get 5 tbsp cocoa
  5. Prepare 1 egg (beaten)
  6. Take 1 1/4 cup Graham cracker crumbs
  7. Take 1/2 cup chopped almonds
  8. Take 1 cup coconut (shredded)
  9. Take Middle Layer
  10. Get 1/2 cup unsalted butter
  11. Take 2 2/3 tbsp cream
  12. Make ready 2 tbsp vanilla custard podwer
  13. Take 2 cup icing sugar
  14. Take Top Layer
  15. Take 4 oz semi-sweet chocolate
  16. Take 2 tbsp unsalted butter

Stir occasionally until melted and smooth. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). In the top of a double boiler, combine butter, caster sugar and cocoa powder. Stir occasionally until melted and smooth.

Instructions to make Nanaimo Bar:
  1. Melt the butter, sugar, and cocoa together in the top of a double boiler.
  2. Once melted, add the egg(s) and stir to cook and thicken. Once thickened, remove from heat.
  3. Stir in crumbs, coconut, and nuts, mix well.
  4. Press mixture firmly into an ungreased 8" x 8" pan.
  5. In a new bowl, cream together the butter, cream, custard powder, and icing sugar together well.
  6. Beat mixture until it is a light consistency, then spread overtop of the bottom layer.
  7. Chill with second layer for 1 hour or until custard is solid.
  8. Melt chocolate and butter over low heat. Once the chocolate is liquefied, remove from heat.
  9. Once cool, but still liquid, pour over second layer and chill the whole pan in refrigerator.
  10. Once solid, cut into squares, serve and enjoy!

In the top of a double boiler, combine butter, caster sugar and cocoa powder. Stir occasionally until melted and smooth. Remove from heat and mix in the digestive biscuit crumbs, coconut and almonds (if you like). 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.

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