Nanaimo Bar
Nanaimo Bar

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, nanaimo bar. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Nanaimo Bar is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Nanaimo Bar is something that I have loved my entire life. They’re fine and they look fantastic.

In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. The Nanaimo bar / n ə ˈ n aɪ m oʊ / is a dessert item of Canadian origin. It is a bar dessert which requires no baking and is named after the city of Nanaimo, British Columbia. It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top.

To begin with this recipe, we must prepare a few ingredients. You can have nanaimo bar using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Nanaimo Bar:
  1. Take Bottom Layer
  2. Prepare 1/2 cup unsalted butter
  3. Get 1/4 cup granulated sugar
  4. Make ready 5 tbsp cocoa
  5. Get 1 egg (beaten)
  6. Prepare 1 1/4 cup Graham cracker crumbs
  7. Get 1/2 cup chopped almonds
  8. Get 1 cup coconut (shredded)
  9. Prepare Middle Layer
  10. Prepare 1/2 cup unsalted butter
  11. Make ready 2 2/3 tbsp cream
  12. Make ready 2 tbsp vanilla custard podwer
  13. Make ready 2 cup icing sugar
  14. Take Top Layer
  15. Make ready 4 oz semi-sweet chocolate
  16. Take 2 tbsp unsalted butter

Level out as smoothly as possible with a spoon or small offset palette knife. Then chill for another hour or so in the fridge. In the top of a double boiler, combine butter, caster sugar and cocoa powder. Stir occasionally until melted and smooth.

Steps to make Nanaimo Bar:
  1. Melt the butter, sugar, and cocoa together in the top of a double boiler.
  2. Once melted, add the egg(s) and stir to cook and thicken. Once thickened, remove from heat.
  3. Stir in crumbs, coconut, and nuts, mix well.
  4. Press mixture firmly into an ungreased 8" x 8" pan.
  5. In a new bowl, cream together the butter, cream, custard powder, and icing sugar together well.
  6. Beat mixture until it is a light consistency, then spread overtop of the bottom layer.
  7. Chill with second layer for 1 hour or until custard is solid.
  8. Melt chocolate and butter over low heat. Once the chocolate is liquefied, remove from heat.
  9. Once cool, but still liquid, pour over second layer and chill the whole pan in refrigerator.
  10. Once solid, cut into squares, serve and enjoy!

In the top of a double boiler, combine butter, caster sugar and cocoa powder. Stir occasionally until melted and smooth. Remove from heat and mix in the digestive biscuit crumbs, coconut and almonds (if you like). The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a.

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