Name: Nanaimo Bars Canadian Style
Total time: 240 min
Yield: 8 servings
Cuisine: Canadian Recipes
Ingredients: Icing Sugar - 2 Cup(s); Milk - 3 Cup(s); Egg - 1 Piece(s); Vanilla - 1 Cup(s); Graham Crumbs - 2 Cup(s); Coconut Flakes - 1 Cup(s); Chopped Nuts - 1/2 Cup(s); Bird's Custard Mix - 2 Cup(s); Butter - 1 Teaspoon(s); Baker's Semi-Sweet Chocolate - 170 Gram(s)

Ingredients:

Icing Sugar
2 Cup(s)
Milk
3 Cup(s)
Egg
1 Piece(s)
Vanilla
1 Cup(s)
Graham Crumbs
2 Cup(s)
Coconut Flakes
1 Cup(s)
Chopped Nuts
1/2 Cup(s)
Bird's Custard Mix
2 Cup(s)
Butter
1 Teaspoon(s)
Baker's Semi-Sweet Chocolate
170 Gram(s)
divided

Servings

Preparation mode:

Nanaimo bars look like cheesecake but are a sweet dessert made of crumbs as a base, icing in the middle, then topped with chocolate. Named after the West Coast city in British Columbia, the term “Nanaimo bar” is strictly Canadian. Nanaimo bars obviously just need assembling the ingredients in layers – no cooking involved – and cookers are free to variate the flavors to further bolster this Canadian favorite.

Prepare the chocolate

Heat the oven to 350 ° F.

preheat the oven 350F

Heat 2 ounces of chocolate and 1/2 cup of butter in a large microwave-safe bowl for 2 min., Or until the butter has melted. Stir until the chocolate has completely melted. Stir in egg and vanilla.

Add graham crumbs, coconut and walnuts. Press the mixture firmly to the bottom of a 9-inch square pan. Bake 8 min; let cool completely.

Whisk the custard mixture and milk in a medium bowl until well blended. Add 1/4 cup of butter; mix well. Gradually add the sugar, beating until smooth. Spread over the crust. Refrigerate 15 min.

How to Make Chocolate

Nanaimo Bars Final steps

Heat the remaining chocolate and butter in a microwave safe bowl for 2 to 3 min or until the butter has melted. Stir until the chocolate is completely melted. Spread over the filling. Refrigerate for several hours or until the dessert is cold before cutting it into bars.

Chocolate Nanaimo Bars

Footnotes:

Make your job easier

To facilitate demoulding, line the mold with aluminum foil or parchment paper, letting the paper protrude from the sides of the mold. Then use the paper as handles to remove the cold dessert from the mold before cutting it into bars.