Nanaimo Bars III

    Nanaimo Bars III

    (251)
    1save
    2hr40min


    185 people made this

    About this recipe: 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.

    Ingredients
    Makes: 16 bars

    • First layer
    • 115 g butter, softened
    • 50 g white sugar
    • 25 g unsweetened cocoa powder
    • 1 egg, beaten
    • 145 g graham cracker crumbs
    • 75 g flaked coconut
    • 50 g finely chopped almonds
    • Middle layer
    • 115 g butter, softened
    • 45 ml heavy cream
    • 15 g custard powder
    • 240 g confectioners' sugar
    • Top layer
    • 112 g semisweet baking chocolate
    • 2 teaspoons butter

    Directions
    Prep:30min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. For the first layer: In the top of a double boiler, combine 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 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.
    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.
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    Reviews and ratings
    Global ratings:
    (251)

    Reviews in English (248)

    by
    319

    These were delicious. Here's a tip for beginners. Don't add the egg to the saucepan...if it's too warm the egg will CURDLE. My mom told me to slowly beat about half of the chocolate mixture into the egg, a little at a time, so that it won't curdle from the heat. Hope this helps, thanks for the great recipe, I will make again for sure!  -  27 Jan 2008  (Review from Allrecipes US | Canada)

    by
    152

    So very delicious! I doubled the recipe to fit a 9x13 pan and it turned out fabulous. Tip for bottom layer: To avoid curdling the egg, I beat the eggs in a separate bowl and slowly added 1/2 cup of the melted cocoa mixture to the egg while whisking, then slowly added the egg mixture to the rest of the cocoa mix while whisking. Turned out perfect!  -  06 Dec 2007  (Review from Allrecipes US | Canada)

    by
    148

    Excellent Recipe!! Living in Canada I've been making Nanaimo bars every Christmas for as long as I can remember! The recipe I usually use is a little different than this one but what a difference a few changes can make. The filling is nice and firm, the crust moist and the topping not too hard! It cuts into squares excellent (I line my pan with parchment paper so it's easier to get out of the pan and cut.) The top doesn't crack when you're cutting it and the filling doesn't squish out the sides and the bottom stays together nicely. This is my new Nanaimo bar recipe that I'll be using from now on!! Thanks for the great recipe!  -  01 Dec 2006  (Review from Allrecipes US | Canada)

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