Nanaimo Bars (Australian version)
Nanaimo Bars are a classic Canadian treat and one of my favourite treats. The bars have 3 layers - a
chocolate biscuit and nut layer that reminds me of hedgehog slice, a creamy custard icing layer (which is hard to describe as its neither custard or icing) and a chocolate layer.
They aren't well known in Australia and my first chance tasting them were when I took the plunge and made them myself.
I found the recipe from the City of Nainamo where the bars originated but I had to make some substitutions to accommodate Australian ingredients. In Australia you can't get graham crackers (which are a sweet whole wheat biscuit I believe) so I swapped these for a packet of buttersnap biscuits. Also for the topping I have used Cadbury chocolate melts but in the past have also made ganache, either way works but I am more partial to the melts as you get more textures but ganache does makes things easier to cut, especially as the chocolate has been known to crack (which is what happened with today's batch) when slicing!
These bars a great no bake treat and I highly recommend that everyone gives them a go and see how amazing they really are.
Recipe adapted from here
https://www.nanaimo.ca/about-nanaimo/nanaimo-bars
Bottom Layer:
120 grams butter
1/4 cup sugar
5 tablespoons cocoa powder
1 egg
1 packet of buttersnap biscuits (250 grams) you can also use chocolate ripple biscuits for double the chocolate
1/2 cup almonds
1 cup desiccated coconut
In a food processor combine the biscuits and almonds until it looks like coarse sand.
Then using the double boiler method (bowl over another bowl of hot water) melt the butter, sugar and cocoa powder then stir in the egg until its thickened and combined (it will look like a brownie batter) take off the heat and stir in coconut, and the crushed biscuits/almonds. Mix really well, if it's looking to dry add in some melted butter.
Line a tray (the tray I use is 23 cm by 33cm) with baking paper and press in the base mix. Allow to set in the fridge while you make the next layer.
Second layer:
120 grams butter (softened)
2.5 tablespoons cream
2.5 tablespoons vanilla custard powder
2 cups of icing sugar
Combine the butter, cream, custard powder and icing sugar using electric beaters or a mix master until its light and creamy. Spread over the bottom layer, place in the fridge for at least 20 minutes.
Third layer:
1.5 packets of Cadbury melts (approx. 325 grams)
Melt the chocolate either in a double boiler or in 30 second intervals in the microwave, let cool for 5 minutes the spread over the second layer allow to set in the fridge until set.
Slice into pieces and enjoy!
If the slice does crack just ignore it, it will still taste great and the cracks add character :)
Can be stored in the fridge for 2 weeks or the freezer for a few months.
chocolate biscuit and nut layer that reminds me of hedgehog slice, a creamy custard icing layer (which is hard to describe as its neither custard or icing) and a chocolate layer.
They aren't well known in Australia and my first chance tasting them were when I took the plunge and made them myself.
I found the recipe from the City of Nainamo where the bars originated but I had to make some substitutions to accommodate Australian ingredients. In Australia you can't get graham crackers (which are a sweet whole wheat biscuit I believe) so I swapped these for a packet of buttersnap biscuits. Also for the topping I have used Cadbury chocolate melts but in the past have also made ganache, either way works but I am more partial to the melts as you get more textures but ganache does makes things easier to cut, especially as the chocolate has been known to crack (which is what happened with today's batch) when slicing!
These bars a great no bake treat and I highly recommend that everyone gives them a go and see how amazing they really are.
Recipe adapted from here
https://www.nanaimo.ca/about-nanaimo/nanaimo-bars
Bottom Layer:
120 grams butter
1/4 cup sugar
5 tablespoons cocoa powder1 egg
1 packet of buttersnap biscuits (250 grams) you can also use chocolate ripple biscuits for double the chocolate
1/2 cup almonds
1 cup desiccated coconut
In a food processor combine the biscuits and almonds until it looks like coarse sand.
Then using the double boiler method (bowl over another bowl of hot water) melt the butter, sugar and cocoa powder then stir in the egg until its thickened and combined (it will look like a brownie batter) take off the heat and stir in coconut, and the crushed biscuits/almonds. Mix really well, if it's looking to dry add in some melted butter.
Line a tray (the tray I use is 23 cm by 33cm) with baking paper and press in the base mix. Allow to set in the fridge while you make the next layer.
Second layer:
120 grams butter (softened)
2.5 tablespoons cream
2.5 tablespoons vanilla custard powder
2 cups of icing sugar
Combine the butter, cream, custard powder and icing sugar using electric beaters or a mix master until its light and creamy. Spread over the bottom layer, place in the fridge for at least 20 minutes.
Third layer:
1.5 packets of Cadbury melts (approx. 325 grams)
Melt the chocolate either in a double boiler or in 30 second intervals in the microwave, let cool for 5 minutes the spread over the second layer allow to set in the fridge until set.
Slice into pieces and enjoy!
If the slice does crack just ignore it, it will still taste great and the cracks add character :)
Can be stored in the fridge for 2 weeks or the freezer for a few months.
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