Award Winning Canadian Nanaimo Bar Recipe

Award Winning Canadian Nanaimo Bar Recipe
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Here is the iconic Award Winning Canadian Nanaimo bar recipe packed with three layers of heavenly goodness. Ohh Canada…Our home and native land.. this dessert bar is as historic as the Canadian anthem and is one of our families favorites desserts, this yummy nanaimo bar recipe is sure to have everyone singing.

Good To Know….

The first known Nanaimo recipe appeared inside the 952 Women’s Auxiliary of the Nanaimo Hospital Cookbook back in the early 1950’s. This yummy Nanaimo bar is actually named after a small Canadian city in the provinces of British Colombia on the east coast of Vancouver Island.

These adventurous delicacies are definitely a part of Canadian heritage and have inspired other bakers around the world to add their little twist to them. Fairly easy to make, this no-bake dessert is perfectly constructed into 3 layers, starting with a the base being consisting of a coconut wafer crumble followed by the second layer, a rich creamy custard and finished of and topped with a perfect layer of chocolate ganache, no wonder these are sooo yummy.

Let’s get you started preparing this Nanaimo Recipe.

Ingredients Needed:

First Layer ( Bottom Base)

½ cup unsalted butter

5 Tbsp cocoa powder

¼ cup granulated sugar

1 whole egg whisked

1 ¾ cups graham cracker crumbs

1 cup shredded coconut

½ cup chopped almond

Second Layer:

½ cup (125 mL) unsalted butter, softened

2 tbsp + 2 tsp (40 mL) whipping or heavy cream

2 Tbsp (30 mL) vanilla custard powder

2 cups (500 mL) icing sugar

Third Layer Top Ganache:

4 oz (115 g) semi-sweet chocolate

2 Tbsp (30 mL) unsalted butter

Nanaino Bar Recipe In Grams:

This Is The Ingredients For Your Bottom Layer:

125 grams unsalted butter

75 grams cocoa powder

50 grams granulated sugar

50 grams whole egg

450 grams graham cracker crumbs

250 grams unsweetened shredded coconut

125 grams chopped almonds

This Is Your Ingredients For You Middle Layer:

125 grams unsalted butter, room temperature

40 grams heavy cream

30 grams custard powder or vanilla pudding powder

240 grams (2 cups icing sugar)

This Is Your Ingredients For Your Top Layer:

115 grams semi-sweet chocolate

230 grams unsalted butter

Method and Instructions : How to do it….

Bottom Layer

1.Fill the double boiler with 2 cups (500 grams) to 3 cups (750 grams) of water depending on the size of your pot. Turn stove to medium setting and bring water a simmer. If you don’t have a double boiler, to sweat it, you can you a regular pot or saucepan and fill it with water and heat till water simmers. Then add a smaller pot or glass bowl onto the the simmering water and follow the same process.

2. Add the butter, cocoa and sugar into top pot of double boiler, stirring constantly over the simmering water until mixture is melted and smooth.

3. Add in the whisked egg and continue to stir with a whisk or spatula until mixture thickens. Turn off your stove and remove top pot of the double boiler. Add in the graham cracker crumbs, finely chopped almonds and unsweetened coconut and mix using a spatula until well combined.

4. Line a 8 inch square baking pan with parchment paper and place the graham cracker coconut mixture into the lined baking pan and firmly spread the mixture throughout to have an even bottom layer of crust.

If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.

Middle Layer

1. Add the room temperature butter, cream and custard or vanilla powder into mixing bowl and cream together using a planetary mixer with a whisk attachment. If you don’t have a planetary mixer you can use a hand held beater.

2. Slowly add in the icing sugar and beat until custard cream is fluffy. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.

Finishing Touch:

1. Fill the double boiler or pot with water about half way and bring to a simmer. Place the cut up chocolate into the top boiler pot or if your using a pot, place into smaller glass bowl or metal pot among with the butter and melt stirring occasionally until well combine and melted.

2. Once chocolate is completely melted turn of the stove and remove top bowl or pot from heat. Take care not to burn yourself, use oven gloves just to be on the safe side.

3. Let the ganache cool down slightly, it will still be in liquid state, pour over the custard layer.

4. Place into your refrigerator for about one hour before serving.


How To Make Gluten Free Nanaimo Bar Recipe?

Since this recipe uses graham crackers which are typically made with a whole wheat flour, to make this nanaimo bar dessert gluten free, just substitute the graham crackers with arrowroot cookies or any type of gluten free cookies you desire. To make the cookie crumb place the cookies into a food processor and pulse a few times until it turn into a crumb consistency.

How Long Does Nanaimo Bars Keep In The Fridge?

Nanaimo bars can be stored covered in the fridge for about two weeks.

Can You Freeze Nanaimo Bars?

Yes you can. You can freeze the Nanaimo bars in the freezer for up to 3 month.


 

Award Winning Canadian Nanaimo Bar Recipe

Here is the iconic Award Winning Canadian Nanaimo bar recipe packed with three layers of heavenly goodness. Ohh Canada...Our home and native land.. this dessert bar is as historic as the Canadian anthem and is one of our families favorites desserts, this yummy nanaimo bar recipe is sure to have everyone singing.

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Canadian
Servings 6 people
Calories -120 kcal

Ingredients
  

  • First Layer Bottom Base
  • ½ cup unsalted butter
  • 5 Tbsp cocoa powder
  • ¼ cup granulated sugar
  • 1 whole egg whisked
  • 1 ¾ cups graham cracker crumbs
  • 1 cup shredded coconut
  • ½ cup chopped almond
  • Second Layer:
  • ½ cup 125 mL unsalted butter, softened
  • Third Layer Top Ganache:
  • 4 oz 115 g semi-sweet chocolate
  • 2 Tbsp 30 mL unsalted butter

Instructions
 

  • Bottom Layer
  • 1.Fill the double boiler with 2 cups (500 grams) to 3 cups (750 grams) of water depending on the size of your pot. Turn stove to medium setting and bring water a simmer. If you don’t have a double boiler, to sweat it, you can you a regular pot or saucepan and fill it with water and heat till water simmers. Then add a smaller pot or glass bowl onto the the simmering water and follow the same process.
  • Add the butter, cocoa and sugar into top pot of double boiler, stirring constantly over the simmering water until mixture is melted and smooth.
  • Add in the whisked egg and continue to stir with a whisk or spatula until mixture thickens. Turn off your stove and remove top pot of the double boiler. Add in the graham cracker crumbs, finely chopped almonds and unsweetened coconut and mix using a spatula until well combined.
  • Line a 8 inch square baking pan with parchment paper and place the graham cracker coconut mixture into the lined baking pan and firmly spread the mixture throughout to have an even bottom layer of crust.
  • If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.
  • Middle Layer
  • Add the room temperature butter, cream and custard or vanilla powder into mixing bowl and cream together using a planetary mixer with a whisk attachment. If you don’t have a planetary mixer you can use a hand held beater.
  • Slowly add in the icing sugar and beat until custard cream is fluffy. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.
  • Finishing Touch:
  • Fill the double boiler or pot with water about half way and bring to a simmer. Place the cut up chocolate into the top boiler pot or if your using a pot, place into smaller glass bowl or metal pot among with the butter and melt stirring occasionally until well combine and melted.
  • Once chocolate is completely melted turn of the stove and remove top bowl or pot from heat. Take care not to burn yourself, use oven gloves just to be on the safe side.
  • Let the ganache cool down slightly, it will still be in liquid state, pour over the custard layer.
  • Place into your refrigerator for about one hour before serving.
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