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Wednesday, June 27, 2018




Nanaimo bars are one of the most popular treats from the kitchen – even though they're not baked. In this version, food writer Carol Ferguson gives them a twist by layering dark between light colors, thus reversing the classic color scheme.

Portion size 20 servings
Credits: Canadian Living Magazine: May 2002

1 oz white chocolate coarsely chopped
1/4 cup butter
1 egg beaten
1/2 cup desiccated coconut
1/4 cup finely chopped almond
1 1/2 cup graham cracker crumbs
Centre Layer:
1/3 cup butter
2/3 cups sifted cocoa powder
1 1/3 cup sifted icing sugar
3 tablespoons milk
2 tablespoons custard powder
1 teaspoon vanilla
Top Layer:
4 teaspoons vegetable oil
4 oz white chocolate coarsely chopped
1 oz bittersweet chocolate

Line bottom of 8-inch (2 L) square metal cake pan with waxed paper; set pan aside.

In a small heavy saucepan, melt white chocolate with butter over very low heat, stirring until smooth. Stir in egg, coconut, and almonds. Remove from heat; stir in crumbs. Press evenly into prepared pan; set aside in the refrigerator.

Centre Layer: In a heavy saucepan, melt butter over low heat; stir in cocoa until smooth. Pour into a bowl; beat in icing sugar, milk, custard powder and vanilla until smooth. Spread over bottom layer; refrigerate until firm. 

Top Layer: Reserve 1/4 tsp (1 mL) of the oil. In a small heavy saucepan, melt white chocolate with remaining oil over very low heat; pour over center layer, spreading evenly. Refrigerate until set.

Melt bittersweet chocolate with reserved oil; drizzle over white chocolate. Refrigerate until set. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 1 month.)

Per piece: about
Sodium126 mgProtein2 gCalories199.0Total fat12 gCholesterol25 mgSaturated fat7 gTotal carbohydrate22 g

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