Nanaimo Bars

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kated
Dutch Bantam Cockerel
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Nanaimo Bars

Post by kated » 13 Aug 2011, 14:28

I bought some of these at a local show recently and they were so good I found a recipe and reproduced them. They are quite simply the most delicious bars I have ever eaten.

Nanaimo Bars (say Nan-eye-mo)
Ingredients
· 1/2 cup butter, softened (4 oz)
· 1/4 cup white sugar
· 5 tablespoons unsweetened cocoa powder
· 1 egg, beaten
· 1 3/4 cups graham cracker crumbs (digestive biscuits)
· 1 cup flaked coconut
· 1/2 cup finely chopped almonds (optional)
·
· 1/2 cup butter, softened (4 oz)
· 3 tablespoons milk
· 2 tablespoons custard powder (Bird's is best)
· 2 cups confectioners' sugar (icing sugar)
·
· 4 (1 ounce) squares semisweet baking chocolate
· 2 teaspoons butter
Directions
1. 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.
2. For the middle layer, cream together 1/2 cup butter, milk 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.
3. 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.
Last edited by kated on 14 Aug 2011, 18:42, edited 2 times in total.

Henwife
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Re: Nanaimo Bars

Post by Henwife » 13 Aug 2011, 17:50

I have a translation problem; graham crackers=? confectioners sugar=?. I understood that heavy cream is UK double cream, and then we come to custard powder. Now English custard powder is almond flavoured cornflour coloured yellow and requires cooking - what is the american version? Just accept that I am dense and ancient please, not one of the awkward squad.
Guinea fowl & a lot of surplus poultry equipment.

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kated
Dutch Bantam Cockerel
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Re: Nanaimo Bars

Post by kated » 13 Aug 2011, 18:45

Edited for Brits now. I know it looks odd, but you don't need to cook the custard powder - I think it provides colour and some firmness to the mix. You don't taste it overly. Actually the recipe called for the use of heavy cream but milk is perfectly adequate and it is extremely rich as it is.

Henwife
Dutch Bantam Cockerel
Dutch Bantam Cockerel
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Re: Nanaimo Bars

Post by Henwife » 14 Aug 2011, 07:42

Thank you - since I have a sweet tooth, I shall have to try it now.
Guinea fowl & a lot of surplus poultry equipment.

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kated
Dutch Bantam Cockerel
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Re: Nanaimo Bars

Post by kated » 14 Aug 2011, 14:57

The custard powder, icing sugar butter etc is best mixed in a Kenwood or some such - very hard on the arms otherwise until it gets amalgamated.

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debcat
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Re: Nanaimo Bars

Post by debcat » 14 Aug 2011, 18:20

they sound gorgeous,
will have to get the girls to mix the custard mixture
we're all sane it's the rest of the world thats mad!

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