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(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

Nanaimo Bars

A Canadian treat - reportedly from Nanaimo, British Columbia but widely accepted, as are Canadian Butter Tarts, as a purely Canuck treat. It is a deep chocolate base, followed by silk custard and a satiny smooth finish of melted chocolate. No one can each just one.



Chocolate Graham Bar Bottom Layer 
1/2 cup unsalted butter
1/4 cup sugar
1 egg , optional *
1 teaspoon pure vanilla extract 
3 tablespoons cocoa
2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts or pecans

Second Layer
1/4 cup unsalted butter
3 tablespoons light cream or half & half
2 cups confectioners' sugar
2 tablespoons custard powder or instant vanilla pudding powder

Top Layer
1 cup chocolate chips
2 tablespoons unsalted butter
 

Generously spray a 9 inch square pan with non-stick cooking spray.

For the first layer, in a bowl, mix together butter, sugar, egg, vanilla and cocoa in a bowl set over boiling water. Stir until slightly thickened, about 3-5 minutes. Add graham crumbs, coconut and chopped nuts. Press into pan, pressing down to spread evenly. If mixture is too crumbly, add in a bit more melted butter.

For the second later, in another bowl,  mix ingredients together well and spread over first layer. Place the pan in freezer for 15 minutes.
 

For the top layer, in a small saucepan, melt the chocolate chips and butter in double boiler or in microwave. Spread chocolate over the custard layer. Refrigerate for a few hours and cut into squares. Enjoy it eh?

Makes a little or a lot, depending on how you cut them.\

Note- 
Nanaimo bars usually take an egg in the bottom cookie crumb base. Eggs are pasteurized but still, I prefer to pre-bake the bottom crust a bit or leave out the egg. It's all up to you.

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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