Canadian Nanaimo Bars Recipe

December 02, 2016

Canadian Nanaimo Bars Recipe


These bar cookies originated in the city of Nanaimo, British Columbia and are a favorite Canadian Christmas cookie. They consist of 3 layers and are very easy to make. The middle layer is made with vanilla custard powder (such as Bird’s). It can be hard to find so I’ve given vanilla instant pudding as an alternate.


Overview

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Yield: 36 bar cookies

Ingredients

Crust:

  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 cup sweetened flake coconut
  • 1/2 cup finely chopped toasted almonds
  • 2 cups graham cracker crumbs

Middle Layer:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 2 Tablespoons vanilla custard powder (such as Bird’s) or vanilla instant pudding
  • 2 1/2 Tablespoons milk

Top Layer:

  • 4 ounces bittersweet or semisweet chocolate, chopped
  • 2 Tablespoons unsalted butter

Instructions

Crust:

  1. Preheat oven to 350 F. Line a 9 x 9-inch square baking pan with foil, letting it extend ends on 2 sides.
  2. Melt butter in medium saucepan over medium-low heat. Remove from heat and stir in cocoa and sugar. Whisk in egg until blended. Stir in coconut and almonds. Stir in graham cracker crumbs.
  3. Pat mixture into prepared pan. Bake 10 minutes or until set. Let cool completely on wire cooling rack.

Middle Layer:

  1. Beat butter with 1 cup of the confectioners’ sugar in a large bowl with electric mixer until smooth. Stir custard mix and milk in a small bowl. Scrape into bowl with butter mixture and beat until combined. Beat in remaining 1 cup confectioners’ sugar until fluffy.
  2. Spread mixture evenly over cooled crust. Refrigerate until firm, about 1 hour.

Top Layer:

  1. Melt chocolate in small heavy saucepan over low heat, stirring frequently. Remove from heat and stir in butter until melted and smooth. Spread evenly over middle layer and refrigerate until firm. Cut into 36 squares and store in the refrigerator.



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