CHOCOLATY NANAIMO BARS
If a pastry could be a friend, the Nanaimo bar would be my BFF. This version won Cookie of the Fair at the 2006 Iowa State Fair. -Kelly McCulley, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 343 calories, Fat 22g fat (12g saturated fat), Cholesterol 45mg cholesterol, Sodium 168mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
NANAIMO BARS III
Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.
Provided by MARTHA J PAUL
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 13
Steps:
- In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g
NANAIMO BARS
Need ideas for a coffee morning or afternoon tea? These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping
Provided by Michelle Holmes
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 415 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium
NANAIMO BARS
My mother taught me to make these rich, delicious bar cookies when I was young. Though I've tried many variations, I always come back to this old favorite.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 1/2 cup butter. Remove from the heat; blend in sugar, cocoa, vanilla, egg, crumbs and coconut. Also add nuts if desired. Press into a 9-in. square pan. In a small bowl, cream 1/4 cup butter, pudding mix, milk and sugar. Spread over crumb layer; chill. Melt chocolate and 1 tablespoon butter; spread over pudding layer. Chill before cutting into bars.
Nutrition Facts :
BEST NANAIMO BARS RECIPE
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
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 (CHOCOLATE SLICES)
These triple layered squares have a very chocolaty bottom layer, a sweet buttery custard centre and a firm chocolate top layer. They are very attractive on a cookie tray and taste divine. These have been a family favourite since I was a little kid. Prep time includes chilling time.
Provided by Just Call Me Martha
Categories Bar Cookie
Time 1h20m
Yield 36 squares
Number Of Ingredients 15
Steps:
- Mix ½ cup butter, sugar, cocoa, vanilla and egg together in small saucepan.
- Cook over low to medium heat until well mixed.
- In large bowl, mix together graham cracker crumbs, coconut and nuts.
- Pour chocolate mixture over top and mix well.
- Pat into 9-inch square pan.
- Chill.
- Cream milk, custard powder and ¼ cup butter together.
- Add confectioner's sugar to make a firm, but soft spread.
- Spread on top of first layer and chill again.
- Melt chocolate and butter together.
- Spread over previous layer and chill.
- Remove from refrigerator 15 minutes before slicing.
Nutrition Facts : Calories 138.1, Fat 9.1, SaturatedFat 5.3, Cholesterol 16.4, Sodium 76, Carbohydrate 14.5, Fiber 1.4, Sugar 10, Protein 1.6
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NANAIMO BARS - BAKED
From baked-theblog.com
4.5/5 (4)Total Time 50 minsCategory Cookies & BarsCalories 271 per serving
- Place the butter, sugar, and egg in a heat-safe glass bowl. Place the bowl over a small saucepan of simmering water (don’t let the bottom of the bowl touch the water). Heat, stirring constantly, for about five minutes. It should thicken to the consistency of custard.
- Remove the bowl from the heat and add the vanilla, cocoa, graham wafer crumbs, coconut, and walnuts. Stir well to combine.
- Scoop the mixture into the prepared pan. Using a spatula or spoon, press it evenly into the pan. Place this into the refrigerator to firm while you prepare the filling.
NANAIMO BARS RECIPE | GOOD FOOD
From goodfood.com.au
Servings 8Total Time 45 minsCategory Snacks
- To make the base: Mix the butter, sugar, cocoa, egg and vanilla in a heavy saucepan or double boiler.
- Combine crushed biscuits, coconut and walnut and add to the melted mixture. Mix well and pack into buttered 22.5cm square cake pan.
- To make the topping: Cream softened butter, icing sugar, custard powder and milk until creamy. Spread over base. Refrigerate until hard.
HOW TO MAKE NANAIMO BARS (A DELICIOUS CHOCOLATE NO …
From internationaldessertsblog.com
5/5 (3)Estimated Reading Time 6 minsServings 9Total Time 20 mins
- Melt butter in a large saucepan, then add cocoa powder and sugar. Stir until sugar is dissolved.
- Take off heat and stir in shredded coconut, chopped almonds, and graham cracker crumbs. Stir well until combined.
- Press into an ungreased 8x8 pan. (I like to line my pan with parchment paper to make it easy to lift out of the pan.) Chill the bottom layer in the fridge while you make the filling. Doing so will make it easier to spread the filling on the bottom layer.
NANAIMO BARS | BBC GOOD FOOD
From bbcgoodfood.com
Servings 25Total Time 45 mins
- In the top of a double boiler, combine butter, sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the biscuit crumbs, coconut and almonds (if adding). Press into the bottom of an ungreased 8x8 inch pan
- For the middle layer, cream together butter, cream and custard powder until light and fluffy. Mix in the icing sugar until smooth. Spread over the bottom layer in the pan. Chill in fridge.
- While the second layer is chilling, melt the chocolate and butter together in the top of a double boiler. Spread over the chilled bars and place in fridge. Let the chocolate just set/harden and cut into squares, return to the fridge to set fully (if you allow the chocolate to completely set it will crack when you cut the slice up).
BEST NANAIMO BARS RECIPE - HOW TO MAKE NANAIMO BARS
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4.3/5 (3)Category Dinner Party, Picnic, Dessert, Snack
- Add butter and stir until melted, then whisk in sugar, cocoa powder, egg, and vanilla until smooth.
NANAIMO BAR - WIKIPEDIA
From en.wikipedia.org
Main ingredients Crumb, icing, chocolateAlternative names Mabel’s Favourite BarsRegion or state Nanaimo, British Columbia, CanadaPlace of origin Canada
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4.7/5 (32)Calories 150 per servingCategory Dessert
- Lay a piece of parchment paper in a 9×11 inch pan, letting some hang over the sides. (This makes it easier to remove the Nanaimo bars.)
- Add all the middle layer ingredients to a large bowl and cream them together using electric beaters. Pour the custard over the first layer and smooth the top.
- Add the chocolate and butter to a medium-sized pan over low heat and let both melt. Whisk to combine then pour the chocolate over the custard. Smooth the top first with a spatula then by gently tapping the pan on your counter.
NANAIMO BARS - NO CUSTARD POWDER RECIPE - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
5/5 (16)Total Time 2 hrs 25 minsCategory Baking, SnackCalories 317 per serving
- Beat the butter with the cornflour, vanilla and icing sugar until smooth and slowly mix in the milk.
- Just before you start to melt the chocolate place the Nanaimo bar tin in the freezer. This will help prevent the buttercream from mixing with the warm chocolate.
NANAIMO BAR BROWNIES | QUEENSLEE APPéTIT
From queensleeappetit.com
Servings 9Total Time 5 hrsCategory Canada DayCalories 333 per serving
- Preheat the oven to 350°F (325°F for dark non-stick pans) (180°C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
- Place chopped chocolate and cubed butter in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and combined, about 3-4 minutes.
- Remove bowl from heat and immediately add both sugars, whisk until sugar is dissolved and mixture is smooth.
- Add eggs, egg yolk and vanilla extract and slowly whisk until combined. Do not overmix. Add flour, cocoa, and salt and stir with a rubber spatula until well blended.
NANAIMO BARS - JUST SO TASTY
From justsotasty.com
Reviews 4Category DessertCuisine CanadianTotal Time 2 hrs
- Line an 8x8 or 9x9 inch pan with parchment paper (or lightly greased aluminum foil) leaving an overhang around the edges.
- Add about 1-2 cm (1/2 -1 inch) of water to the bottom of a medium saucepan over low heat. Place a glass bowl on top so that the bottom of the bowl doesn't touch the water.
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Cuisine CanadianCategory DessertServings 12Total Time 55 mins
- Preheat oven to 350°F. Line an 8 inch square spring form pan with parchment paper. In a mixing bowl combine flour, cocoa and baking powder; sift until evenly combined, add the sugar.
- In a larger bowl whisk the egg whites until frothy, stir in the applesauce and vanilla. Gradually add the flour mixture and the shredded coconut and stir until well combined.
- Pour into an 8-inch square baking pan and tap gently to remove air bubbles. Bake the batter for 35 minutes or until an inserted toothpick comes clean.
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- In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5 minutes.
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Estimated Reading Time 7 minsTotal Time 456093 hrs 31 mins
- Grease and line a 9” square baking pan with baking spray and two pieces of parchment paper which extend over the sides to give you a ‘sling’ (this helps with removing the slice easily once it is set).
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and custard powder until combined. Add the powdered sugar, salt, and vanilla bean paste, and mix to incorporate. Beat on high speed for a minute or so. Add cream if needed to give you a thick, smooth buttercream.
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NANAIMO BARS RECIPE - NO BAKE CHRISTMAS DESSERT! - THE ...
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- In a small pot, melt chocolate and cream together on low heat, stirring frequently. Let cool for 10 minutes.
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4.9/5 (29)Category DessertCuisine CanadianTotal Time 1 hr 10 mins
- For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
- Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
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