Best Nanaimo Bars From Canada Food

BEST NANAIMO BARS FROM CANADA

Steps:

• For the custard layer measure 125 grams of butter and let sit at room temperature. Then heat 50 grams of milk with the heavy cream. Meanwhile combine egg yolks with 50 grams of milk, cornstarch, and flour in a mug and mix until you don't see any lumps. Once the milk and heavy cream came to a boil, add the egg yolk mix. Take off heat and stir, put back on heat on medium and stir until it has tickened considerably and gets the consistency of custard. Place plastic wrap directly on the surface and set aside.
• For the base layer chop nuts and either make graham crackers into crumbs by using a sealed zip-lock bag and a pin roll or process in a food processor. Melt butter with sugar and cocoa poweder in a pot on the stove top, then add the nuts and graham crackers. Mix well.
• Line a 24x24 cm baking pan with parchment paper and press the nut layer into it by either using a spoon of the buttom of a glass. Chill while preparing the rest.
• Now take the soft butter from point 1 and beat for about five minutes until almost white in color. Add the icing sugar and mix well. Add the prepared custard, one tablespoon at a time and beat until the cream is smooth. I like to mix the whole combination for at least one more minute to get an even consistency. Smear onto the base layer and chill again for at least one hour or overnight.
• For the chocolate layer melt chocolate with coconut fat on low while stirring. Put as third layer on the bars and sprinkle with sea salt if desired. Chill again for an hour, it will be easier to cut the bars nicely. Enjoy cold or at room temperature.

NANAIMO BARS

Steps:

• Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
• For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
• Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.

BEST NANAIMO BARS RECIPE

Steps:

• Butter and line a 9×9″ square pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Set aside.
• Melt the butter in a large heatproof bowl over a saucepan of very gently simmering water. Whisk in the sugar, cocoa powder, and salt. Remove from heat and slowly add in the egg while whisking vigorously. Return to heat and cook for 1-2 more minutes until the mixture is smooth and resembles hot fudge.
• Add in the graham cracker crumbs, shredded coconut, and chopped nuts.
• Stir until well combined. The mixture might appear dry at first, but keep mixing and it will come together.
• Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom of the pan and place in the fridge to chill while preparing the next layer.
• In a large mixing bowl, beat the butter, custard powder, and vanilla until combined. Mix in 1 cup of powdered sugar along with 1 tablespoon of cream at a time, mixing in between until smooth. Add 1-2 more teaspoons of cream, ONLY if needed, to reach a thick and spreadable consistency.
• Spread the buttercream evenly on top of the base layer using an offset spatula. Place in the freezer for 10-15 minutes to firm up while preparing the next layer.
• Melt the chocolate with the cream in a medium heatproof bowl over a saucepan of very gently simmering water, stirring frequently, until completely melted and smooth.
• Pour over the cold buttercream and quickly spread it all over using an offset spatula. Place back in the fridge until ready to cut into squares. See expert tips on how to cut below.

THE ORIGINAL NANAIMO BARS

Steps:

• BOTTOM LAYER: Melt first 3 ingredients in top of a double boiler.
• Add egg and stir to cook and thicken Remove from heat.
• Stir in crumbs, coconut and nuts.
• Press firmly into an ungreased 8 X 8 pan.
• SECOND LAYER: Cream butter, cream, custard powder and icing sugar together well.
• Beat until light.
• Spread over bottom layer.
• THIRD LAYER: Melt chocolate and butter over low heat.
• Cool
• When cool, but still liquid, pour over second layer and chill in refrigerator.