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Regular Contributor
lavendersage
Posts: 196
Registered: ‎03-09-2010

Nanaimo Bars

‎11-28-2011 11:10 PM

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I had never tasted a Nanaimo bar until I made these so I don't know how they compare to the original ones in Canada.

/></div> </div> </div> </div> <p>My family really enjoyed these bars. I did too but I think I would prefer the top layer be milk chocolate because I don't really care for semi-sweet chocolate. I really liked the creamy vanilla layer. I found the Bird's Custard powder and the Euro-style butter at Meijer's.<span style=

Nanaimo Bars

Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia.

/></div> </div> <p><br/> <br/> BOTTOM LAYER<br/> <br/> 1/2 cup unsalted butter (Euro-style cultured)<br/> 1/4 cup sugar<br/> 5 tablespoons cocoa<br/> 1 egg, beaten<br/> 1 3/4 cup graham wafer crumbs<br/> 1/2 cup finely chopped almonds<br/> 1 cup coconut<br/> <br/> Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan.<br/> <br/> SECOND LAYER<br/> <br/> 1/2 cup unsalted butter<br/> 2 tablespoons and 2 tsp. cream<br/> 2 tablespoons vanilla custard powder (such as Birds)<br/> 2 cups icing sugar<br/> <br/> Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.<br/> <br/> THIRD LAYER<br/> <br/> 4 squares semi-sweet chocolate (1 oz. each)<br/> 2 tablespoons unsalted butter<br/> <br/> Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator.</p> <div id=
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