Nanaimo Bars
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This recipe makes 18 pieces servings
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 |
Nobody disputes the origin of these treats (Nanaimo, B.C.), but there's always an opinion on the exact ingredients.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup sweetned flaked coconut or shredded coconut
- 1/3 cup finely chopped walnut halves
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
- 1 egg, lightly beaten
- Filling:
- 1/4 cup butter
- 2 tbsp custard powder
- 1/2 tsp vanilla
- 2 cups icing sugar
- 2 tbsp milk, (approx.)
- Topping:
- 4 oz semisweet chocolate, chopped
- 1 tbsp 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.
Source : Canadian Living Magazine: July 2009
- Keywords : Dessert; Bake; Canada Day; Graham cracker; Chocolate; Coconut; Walnuts;
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