Nanaimo Bars
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Nobody disputes the origin of these treats, but there's always an opinion on the exact ingredients.
Servings: 18 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 213 |
| pro | 2 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 28 g |
| fibre | 1 g |
| chol | 28 mg |
| sodium | 97 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 6% |
| folate | 4% |
Suggested Recipes
-
1 cup (250 mL) graham cracker crumbs
1/2 cup (125 mL) sweetened flaked or shredded coconut
1/3 cup (75 mL) finely chopped walnut halves
1/4 cup (50 mL) cocoa powder
1/4 cup (50 mL) granulated sugar
1/3 cup (75 mL) butter, melted
1 egg, lightly beaten
Filling:
1/4 cup (50 mL) butter
2 tbsp (25 mL) custard powder
1/2 tsp (2 mL) vanilla
2 cups (500 mL) icing sugar
2 tbsp (25 mL) milk (approx)
Topping:
4 oz (125 g) semisweet chocolate, chopped
1 tbsp (15 mL) butter
Preparation:
In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.
Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.
Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.
Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.
Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.
Tags:
Cookies-Bars-Squares; Fruits; Nuts; Sugar/Sweets; Cheese/Other Dairy; Eggs; Chocolate; Bake; Make-Ahead; Canada Day;
Source
Canadian Living Magazine: July 2009
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