Cranberry Nanaimo Bars Food

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THE ORIGINAL NANAIMO BARS



The Original Nanaimo Bars image

Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. My Mom used to make these when I was a child. She was from Canada & this is not your normal desert! Very rich and wonderful!

Provided by Starfire aka Wendy

Categories     Bar Cookie

Time 30m

Yield 18 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa (Fry's Coco)
1 egg
1 3/4 cups graham wafer crumbs
1/2 cup almonds
1 cup coconut
1/2 cup unsalted butter
2 tablespoons milk
2 tablespoons bird's custard mix
2 cups icing sugar
4 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons unsalted butter

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.

BEST NANAIMO BARS RECIPE



BEST Nanaimo Bars Recipe image

These classic Nanaimo bars have a fudgy chocolate and coconut cookie base, a creamy custard buttercream filling, and a smooth chocolate ganache on top. Every bite is like a taste of heaven that will keep you coming back for more!

Provided by Lily Ernst

Categories     dessert

Time 45m

Number Of Ingredients 15

½ cup (113g) unsalted butter
¼ cup (50g) sugar
5 tbsp (30g) unsweetened cocoa powder
¼ tsp salt
1 large egg, lightly beaten
1 ¾ cup (180g) graham cracker crumbs
½ cup (50g) pecans, finely chopped
1 cup (85g) unsweetened finely shredded coconut
½ cup unsalted butter, softened
3 tbsp custard powder
½ tsp vanilla
3 cups (375g) powdered sugar
3 tbsp heavy cream (plus 1-2 tsp only if needed)
6oz semi-sweet chocolate, chopped
3 tbsp heavy cream

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.

Nutrition Facts : Calories 206 calories, Sugar 16.4 g, Sodium 57.4 mg, Fat 11.6 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 25.7 g, Fiber 1.3 g, Protein 1.8 g, Cholesterol 43.2 mg

NANAIMO BARS



Nanaimo Bars image

Nanaimo bars are a nutty, decadent dessert made with a graham cracker, coconut, and almond crust. Topped with buttery custard and melted chocolate, this creamy treat is the perfect sweet tooth fix.

Provided by Alyssa Rivers

Categories     Dessert

Time 4h30m

Number Of Ingredients 15

1/2 cup unsalted butter (melted)
½ cup granulated sugar
6 Tablespoon unsweetened cocoa powder
¼ teaspoon salt
1 large egg
2 cups graham cracker crumbs
1 cup sweetened shredded coconut
½ cup almonds (finely chopped)
3 Tablespoon vanilla pudding powder (or Bird's custard powder, for a more traditional filling)
2 cups powdered sugar
1/2 teaspoon vanilla extract
½ cup unsalted butter (softened)
2-3 Tablespoon heavy whipping cream
5 ounces semi sweet chocolate chips
2 Tablespoon unsalted butter

Steps:

  • Line a 9x9 pan with parchment and set it aside.
  • In a medium bowl, mix the butter, sugar, cocoa powder, and salt together until fully combined. Add the egg and mix thoroughly. Mix in the graham cracker crumbs, shredded coconut, and almonds.
  • Press the crust evenly into the prepared pan and put it in the fridge to chill for about 10-15 minutes while you prepare the custard filling.
  • In the bowl of a mixer, combine the pudding powder, powdered sugar, vanilla extract, and softened butter. Mix until combined, Add the heavy whipping cream a tbsp at a time until the frosting is fluffy and smooth.
  • Once the base layer is nice and firm and cool to the touch, add the frosting on top and smooth evenly across it and return to the fridge.
  • Put the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals until the chocolate is melted and it all mixes together smooth. Spread the chocolate evenly over the chilled frosting layer. Chill in the fridge for at least 4 hours.
  • Remove from the pan and use a very sharp knife to cut into bars.

Nutrition Facts : Calories 644 kcal, Carbohydrate 69 g, Protein 6 g, Fat 41 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 87 mg, Sodium 229 mg, Fiber 4 g, Sugar 52 g, UnsaturatedFat 14 g, ServingSize 1 serving

CRANBERRY NANAIMO BARS



Cranberry Nanaimo Bars image

In Nanaimo, Canada, close to 200 tubbers (in every type of craft imaginable) entered the fun "bathrub race" competition in 1967 and amazingly, 47 completed the 36 mile course to Vancouver's Fisherman's Cove across the straits of Georgia. An annual event for more than 40 years, the "Great RACE" still starts and finishes in Nanaimo harbor but now covers a much more grueling course and includes a week-long celebration. Cook time includes chill time.

Provided by FLKeysJen

Categories     Bar Cookie

Time 1h10m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
3 semi-sweet chocolate baking squares
2 tablespoons granulated sugar
1 egg
2 cups graham cracker crumbs
1 cup angel flake coconut
1 tablespoon grated orange rind
1/4 cup cranberry sauce, finely chopped (with whole berries)
1 tablespoon Grand Marnier (or orange liqueur or orange juice)
2 tablespoons custard powder or 2 tablespoons cornstarch
3 tablespoons milk
1/4 cup butter, softened
2 cups icing sugar
4 semi-sweet chocolate baking squares, chopped
1 tablespoon butter

Steps:

  • Base: Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9" square pan. Chill.
  • Cranberry Layer: Combine cranberry sauce and liqueur. Spread evenly over base. Custard Layer: Combine all ingredients and beat until smooth. Spread over base. Chill.
  • Chocolate Layer: Melt chocolate and butter over low heat or in microwave on med. power for 2 minutes, stir until melted. Spread evenly over filling. Chill. Let stand at room temperature for fifteen minutes before cutting into bars.
  • To store: Store in refrigerator for up to 2 weeks before cutting.
  • To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.

Nutrition Facts : Calories 127.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 17.1, Sodium 66.8, Carbohydrate 16.2, Fiber 0.6, Sugar 13.3, Protein 0.9

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