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
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
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 (WITH 6 VARIATIONS)
These no-bake, three layered snack bars start with a crumb base, followed by a layer of light custard buttercream, then topped with a shimmering layer of chocolate. Nanaimo Bars are one of Canada's favorite confections, named after the beautiful city of Nanaimo, B.C. It all began when Mabel Jenkins, a Nanaimo housewife entered the recipe in a magazine contest back in the 1950's. She won the contest with these tasty treats even made the town famous for them. There are six variations of filling here at the bottom of this recipe. Buddha got this recipe from a co-worker named Kindalee.
Provided by 2Bleu
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- BASE: Melt butter in heavy saucepan. Stir in sugar and cocoa until smooth. Whisk egg with vanilla and stir into butter mixture. Remove from heat.
- Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan. Chill until set, at least 20 minute.
- FILLING: Beat butter with wooden spoon until light. Beat in custard powder and milk.Gradually beat in sugar. Spread over chilled base and let set in fridge.
- TOPPING: Melt together chocolate and butter; stir until smooth. Spread in even layer over chilled filling.
- Store in fridge until chocolate topping begins to harden. Score topping into 16 small bars (bites). Cut before totally solid, use a hot knife, wiping clean between cuts. Store in fridge or freeze for up to 2 months.
- FILLING VARIATIONS:.
- PEANUT BUTTER FILLING.-- 2 Tbsp Custard powder, 1/4 cup Milk, 2 Tbsp Butter; softened, 1/2 cup smooth peanut butter 2 cups confectioners sugar -sifted.
- MINT FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute jello pudding powder), 1/4 cup milk, 3 cups icing sugar, 1 teaspoons peppermint flavoring, 1-2 drops green food coloring as desired.
- CAPPUCCINO FILLING -- 2 Tbsp milk, 3 Tbsp unsalted butter, 2 tsp instant coffee or espresso powder, 1/2 tsp vanilla, 2 cups confectioners sugar.
- GRAND MARNIER FILLING -- 2 cups Icing Sugar, 1/4 cup Butter; softened, 1/4 cup Grand Marnier or orange -liqueur, 1 Tbsp Orange rind; coarsely grated.
- BAILEY'S IRISH CREAM FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute vanilla jello pudding powder), 1/4 cup Bailey's Irish Cream, 2-3 cups icing sugar.
- CHERRY FILLING -- 1/4 cup Butter; softened, 1 tablespoons Cherry juice, 2 cups Icing sugar, 1/3 cup chopped Maraschino cherries, 1-2 drops of red food coloring.
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
More about "nanaimo bars chocolate slices recipes"
CHOCOLATE NANAIMO BARS - ROCK RECIPES
From rockrecipes.com
4.6/5 (41)Total Time 55 minsCategory Cookie RecipesCalories 208 per serving
- Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
THE BEST NANAIMO BARS RECIPE | THE …
From therecipecritic.com
HOW TO MAKE NANAIMO BARS (A DELICIOUS CHOCOLATE …
From internationaldessertsblog.com
NANAIMO BARS
From nanaimo.ca
WORLD'S BEST NANAIMO BARS (VIDEO) - LITTLE SWEET …
From littlesweetbaker.com
NANAIMO BARS | SNACK RECIPES | GOODTO
From goodto.com
BEST NANAIMO BARS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
NANAIMO BARS - COOKING CLASSY
From cookingclassy.com
EAGLE BRAND® | NANAIMO BARS
From eaglebrand.ca
NANAIMO BARS CHOCOLATE SLICES RECIPES
From tfrecipes.com
NANAIMO SLICE - BAKING WITH GRANNY
From bakingwithgranny.co.uk
NO-BAKE NANAIMO BARS - CLOUDY KITCHEN
From cloudykitchen.com
NANAIMO BARS RECIPE : 6 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love