Chocolate Cookie Nanaimo Bars Food

CHOCOLATE COOKIE NANAIMO BARS

Steps:

• Line a 9x9-inch square pan with parchment paper. Place 1/2 cup of butter into the top half of a double boiler, and melt over simmering water. Stir in the sugar and cocoa powder until the mixture is smooth and the sugar has dissolved. Whisk in the beaten egg and gently cook, whisking constantly, until the mixture thickens up, about 1 minute. Remove the double boiler top from the heat, and stir in the cookie crumbs until very well mixed. Press the crust into the prepared dish, and refrigerate until chilled, at least 30 minutes.
• In a mixing bowl, beat together 1/2 cup of butter with the vanilla pudding powder and cream with an electric mixer until the mixture is fluffy. Slowly beat in the confectioners' sugar, and continue beating until the mixture is very creamy and pale yellow, about 2 minutes. Spread the filling over the crust, and return to the refrigerator for at least 30 more minutes.
• Melt semisweet chocolate chips with vegetable oil in the top of a double boiler over hot water, and stir until the mixture is very smooth. Remove the chocolate mixture from the heat, allow to cool slightly, and pour over the vanilla layer. Use a spatula to spread the chocolate completely over the vanilla layer. Place the dish in the refrigerator to cool until the chocolate loses its gloss but is not completely hard, about 30 minutes.
• With a sharp knife, cut into 5 rows by 5 rows (25 squares), return to refrigerator, and chill at least 15 minutes to overnight. Serve cold.

NANAIMO COOKIE BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In large bowl, stir cookie base ingredients until well mixed. Spread into pan; press lightly. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
• In another large bowl, stir together powdered sugar and pudding mix. Add 1/3 cup butter and the milk; beat with electric mixer on medium speed until smooth (filling will be very thick). Spoon over cookie base; press evenly to cover. Refrigerate while making topping.
• In small microwaveable bowl, microwave topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until melted and smooth. Spread over filling. Refrigerate uncovered until set, about 30 minutes.
• Use foil to lift bars from pan; pull foil from sides of bars. Cut into 9 rows by 4 rows. Store covered in refrigerator.

CHOCOLATY NANAIMO BARS

Steps:

• Line bottom of a 9-in. square baking pan with parchment. In a small heavy saucepan, cook and stir butter, sugar and cocoa over medium-low heat until butter is melted. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Remove from heat., Stir in cracker crumbs, coconut and pecans. Press into prepared pan. Refrigerate 30 minutes or until cold., For filling, in a large bowl, beat butter and custard powder until blended. Beat in confectioners' sugar and half-and-half until smooth. Spread over crust. Refrigerate, covered, 1 hour or until firm., For topping, fill a small resealable bag with melted white chocolate; set aside, keeping warm. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread chocolate mixture evenly over filling. , Cut a small corner in bag with white chocolate. Working quickly, pipe parallel lines over chocolate layer, spacing lines 1/4 to 1/2 in. apart. Working at right angles to the white chocolate lines, pull a toothpick back and forth across the pan, cutting through the piped lines to create a feather design. , Refrigerate 10 minutes or until topping is just set (do not allow the chocolate to harden completely). Cut into bars. Store in an airtight container in the refrigerator.

THE ORIGINAL NANAIMO BAR

Steps:

• 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.
• Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
• Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator.

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.

ORIGINAL NANAIMO BARS

Steps:

• Line 9 x 9 inch square pan with aluminum foil or parchment paper. Set aside. In a medium size bowl add graham crumbs, coconut and walnuts. Then using a medium saucepan over low heat combine the butter, sugar,cocoa, egg until the mixture boils. Boil for 2 minutes and add vanilla extract. Remove from heat and stir graham crumbs, coconut and walnuts. Press the base into the prepared lined pan. Place into to fridge until firm (about 30 minutes). Making Yellow Custard Icing Using a mixing bowl combine custard powder and milk. Stir until smooth. Add icing sugar and butter. Mix using the whisk attachment for about 3 to 5 minutes. (high speed) Spread the filling evenly over the base and return to fridge of freezer while you make the topping or chocolate ganache. Top Layer - Chocolate Ganache Using a double boiler method melt 5 oz chocolate and butter. (or oil if you are using) Spread over the second layer. Refrigerate one more time for at least one hour. Then cut the Nanaimo Bars to your favorite size or shape. And you made it. The best traditional Canadian Nanaimo Bars.

NANAIMO BAR COOKIES

Steps:

• Base.
• Combine ingredients. Press into 9 inch square cake pan. Chill.
• Filling.
• Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.
• Glaze.
• Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill.
• Store in refrigerator, covered, up to 1 month. Makes 24 bars.
• Serve chilled. They're rich, so small portions may be appropriate.
• Variation: Add peppermint extract and green food coloring to the middle layer.

CHOCOLATE MINT NANAIMO BARS

Steps:

• Base:
• Melt mint chips and margarine over hot water.
• Reserve 1/4 cup for drizzle.
• Add icing sugar, egg, and beat well.
• Stir in wafer crumbs.
• Press into 8" square pan and chill for about an hour.
• Topping:
• Cream margarine, icing sugar and milk until smooth and fluffy. Add drops of green food color to desired color is reached.
• Spread over base.
• Drizzle reserved chocolate over top.
• Chill until firm.
• With a medium short knife cut into bars by pressing down firmly. Try not to saw or drag so as not to disturb drizzle pattern.