Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

November 28, 2011

Nanaimo Bars

It is Secret Recipe Club Monday, again.  This is where I am paired up with another secret pal who cooks and blogs.  I choose one of their recipes, make it, and then write a post about it.  Since I am focusing on cookies for the holidays I chose chocolate Nanaimo Bars from JBean Cuisine.  Although I am not sure of how to pronounce these, I am very capable of eating them.  They are quite tasty and my family almost consumed them before I could get a picture.


These bars have three layers.  The crust is created with almonds, coca, graham crackers and coconut; followed by a custard and then topped with chocolate.  I used premium Lindt dark chocolate and the only change I made to the recipe involved the custard.  It calls for custard powder and I couldn't find it, but vanilla pudding powder worked just fine.

If you are looking for a Christmas dessert this would be a wonderful choice.  Enjoy!

Nanaimo Bars



Bottom Layer

1/2 cup unsalted butter (salted or unsalted)
1/4 cup sugar
5 TBSP cocoa
1 egg, slightly beaten
1.25 cups graham wafer crumbs
1/2 cup finely chopped almonds (you can also use walnuts)
1 cup coconut

Melt butter and then add sugar, and cocoa.  Combine thoroughly and remove from heat, whisk in egg.  Return to heat and add crumbs, almonds, and coconut.


Custard Layer

1/2 cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. instant vanilla pudding powder
2 cups confection sugar

Lightly cream butter in Kitchen Aid style mixer.  Add other ingredients and beat until very fluffy.  Add to pan, creating 2nd layer.


Chocolate Layer

6 oz dark chocolate (good quality such as Lindt)
2 Tbsp. butter

Add to small pan and stir over low heat until smooth.  Allow to reach room temperature.  Pour over custard layer.  Turn pan to evenly coat.  Allow to set, cut into squares and leave in pan.  Cover and refrigerate.

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