Nanaimo Bar
A very good Nanaimo Bar recipe. The use of semi-sweet chocolate makes the squares a little less sweet than others I have sampled.
A very good Nanaimo Bar recipe. The use of semi-sweet chocolate makes the squares a little less sweet than others I have sampled.
- 1/4 cup sugar
- 1/2 cup butter
- -- icing --
- 1 teaspoon vanilla
- 1/4 cup butter
- 1 tablespoon butter
- 3 tablespoons milk
- 1/2 cup walnuts chopped
- -- filling --
- 1 ea egg
- 1 cup coconut
- 5 tablespoons cocoa
- -- base --
- 2 cup graham crackers crumbs
- 2 tablespoons custard powder
- 2 cup icing sugar
- 4 ea chocolate semi-sweet squares
- Carbohydrate 53.0498606438601 g
- Cholesterol 37.76208125 mg
- Fat 13.2918197500189 g
- Fiber 1.3090124796927 g
- Protein 3.1255425625 g
- Saturated Fat 6.48234184375379 g
- Serving Size 1 1 Serving (76g)
- Sodium 219.371718750189 mg
- Sugar 51.7408481641674 g
- Trans Fat 0.92131341249962 g
- Calories 337 calories
Step-by-step
- Combine items 1 to 5. Set bowl in dish of boiling water. Stir until butter melts and mixture resembles thin custard. Combine items 6, 7 and 8. Add to custard mixture and pack evenly in 9 in. square pan.
- Combine butter, milk and custard. Blend in 2 cups icing sugar and spread on base. Let stand 15 minutes.
- Melt 4 squares semi-sweet chocolate and 1 Tb butter. Spread over filling.
The Danger Zone of the Base Layer
Melting the butter and sugar over a double boiler requires constant attention because excessive heat will scramble the egg before it can thicken the cocoa mixture into a custard consistency. Whisk continuously while the bowl sits over boiling water until the butter fully liquefies and coats the back of a spoon with a glossy sheen. Pressing this warm crumb mixture firmly into a nine-inch square pan while it remains malleable ensures the base stays cohesive rather than crumbling apart during slicing.Achieving Smoothness in the Custard Filling
Custard powder provides the signature yellowish hue and distinct starch-thickened texture that separates authentic preparations from standard buttercream frostings. Blending the icing sugar gradually into the butter and milk mixture prevents heavy lumps from forming, yielding a spreadable layer that must chill undisturbed for fifteen minutes to set its structure. Temperature differentials between this chilled filling and the warm topping dictate whether the final chocolate layer spreads smoothly or seizes prematurely.Melting and Slicing Techniques
Pairing semi-sweet chocolate with a single tablespoon of butter creates a softer top shell that yields cleanly to a knife blade instead of shattering into jagged shards. Refrigerate the assembled squares for at least thirty minutes before cutting, and dip the knife blade in hot water, wiping it dry between each downward stroke to produce clean edges. For those seeking plant-based modifications, margarine and dairy-free milk substitutes integrate into the base and filling with minimal textural variance.
