Nanaimo Bars No Bake Layered Dessert Bars Food
NANAIMO BARS, NO BAKE LAYERED DESSERT BARS
These are very rich and yummy. A small portion goes a long way. I made this treat for my daughter's 4th grade project. She chose Canada as her research project and then needed to bring a "native" food to share with the class. In order to make the recipe "kid texture friendly", I pulsed almonds and coconut to a finer texture This step is optional. Bird's Custard powder is available in the UP and Canada. I have read that vanilla pudding powder can be substituted but I have never tried it. Measure & divide your ingredients according to the steps noted, it will make it easier when assembling this delightful treat! Inspired by: Joyce Hardcastle.
Provided by Chicagoland Chef du
Categories Candy
Time 2h
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Line 8x8 pan with foil, spray lightly with nonstick oil; for easier removal and slicing.
- Melt butter, sugar and cocoa powder in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Set aside, cool slightly.
- Pulse coconut and almonds in food processor for finer texture. Add graham crumbs. Stir into melted chocolate; combine thoroughly. Press chocolate crumb mixture firmly into lined 8x8 pan.
- Cream butter, cream, custard powder and confectioners sugar together. Beat until light. Spread over cooled crumb layer.
- Melt chocolate squares and butter over low heat. Cool. Once slightly cooled, but still liquid, pour over custard layer and chill in refrigerator until set. Lifting up on the corners of the foil, lift the bars out of the pan. Peel the foil away, and allow to come to room temperature for easier slicing.
- NOTE: To serve, bring to room temperatures and cut into 2" squares (or larger). **Easier to cut at room temperature.
Nutrition Facts : Calories 165.3, Fat 11.1, SaturatedFat 6.3, Cholesterol 26.8, Sodium 39.7, Carbohydrate 16.9, Fiber 1, Sugar 13.9, Protein 1.5
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
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NANAIMO BARS - EASY NO BAKE DESSERT [NO EGG]
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- Bottom Layer: Melt the butter in a microwave. Stir in the sugar and cocoa powder. Then add in the graham cracker crumbs, coconut, and chopped walnuts. Press the mixture evenly onto the bottom of the pan using your knuckles. Place in the freezer.
- Middle Layer: Using room temperature butter, mix the butter until it's smooth. Then add powdered sugar, vanilla pudding, vanilla extract, and milk (or heavy cream or water) until combined. It should be thick and creamy. Remove the pan from the freezer, and spread the filling on top of the first layer. Place back in the freezer for 10 minutes.
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