Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, nanaimo bar. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Nanaimo Bar is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Nanaimo Bar is something that I have loved my whole life.
In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. The Nanaimo bar / n ə ˈ n aɪ m oʊ / is a dessert item of Canadian origin. It is a bar dessert which requires no baking and is named after the city of Nanaimo, British Columbia. It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook nanaimo bar using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Nanaimo Bar:
- Get Bottom Layer
- Get unsalted butter
- Get granulated sugar
- Get cocoa
- Get egg (beaten)
- Take Graham cracker crumbs
- Make ready chopped almonds
- Make ready coconut (shredded)
- Make ready Middle Layer
- Get unsalted butter
- Prepare cream
- Prepare vanilla custard podwer
- Make ready icing sugar
- Get Top Layer
- Make ready semi-sweet chocolate
- Get unsalted butter
In the top of a double boiler, combine butter, caster sugar and cocoa powder. Stir occasionally until melted and smooth. Remove from heat and mix in the digestive biscuit crumbs, coconut and almonds (if you like). Middle Layer The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients.
Instructions to make Nanaimo Bar:
- Melt the butter, sugar, and cocoa together in the top of a double boiler.
- Once melted, add the egg(s) and stir to cook and thicken. Once thickened, remove from heat.
- Stir in crumbs, coconut, and nuts, mix well.
- Press mixture firmly into an ungreased 8" x 8" pan.
- In a new bowl, cream together the butter, cream, custard powder, and icing sugar together well.
- Beat mixture until it is a light consistency, then spread overtop of the bottom layer.
- Chill with second layer for 1 hour or until custard is solid.
- Melt chocolate and butter over low heat. Once the chocolate is liquefied, remove from heat.
- Once cool, but still liquid, pour over second layer and chill the whole pan in refrigerator.
- Once solid, cut into squares, serve and enjoy!
Remove from heat and mix in the digestive biscuit crumbs, coconut and almonds (if you like). Middle Layer The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a. Set a large heat-proof bowl over a saucepan of simmering water to create a double-boiler. Add butter and stir until melted,.
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