It’s time for me to conquer the bar of all bars. The Nanaimo Bar.
Did you know Nanaimo bars are Canadian? 🇨🇦
They actually originated in the city of Nanaimo, British Columbia. Who knew? Probably just the residents of Nanaimo.
Nanaimo bars have had a special place in my heart for a long, long time. When I was 11, I used to watch my brother’s football games on Saturdays with my family. There was a Robin’s down the street and my dad, and I would always go there to get hot chocolate and a Nanaimo bar.
Now, whenever I have Nanaimo bars, I think back to spending time with my family and watching football which are my favourite things to do.
So here’s the recipe I tried out last night. If you try it out, let me know how it went.
For the base:
- 2 ounces semi-sweet chocolate
- ½ cup butter, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 4 tablespoons pasteurized egg whites
- 2 cups graham wafer crumbs
- 1 cup unsweetened coconut
For the filling:
- 4 tablespoons custard powder
- 6 tablespoons milk
- ½ cup butter
- 4 cups powdered sugar
- 3 teaspoons vanilla
For the glaze:
- 4 ounces semi-sweet chocolate
- 4 tablespoons butter
- Place the 2 ounces of chocolate in a medium microwave safe bowl and microwave for 2-3 minutes at 50% power, stirring every 30 seconds, until the chocolate is almost melted. Continue to stir until it is completely melted. Add the butter, granulated sugar, vanilla, egg whites, graham wafer crumbs and unsweetened coconut and mix well. Press into a 9×13 inch pan and chill for 20 minutes.
- In another bowl, whisk together the custard powder and milk. Mix in the butter as well as you can, it will look a bit lumpy, that’s okay. SERIOUSLY. IT WILL NOT WANT TO MIX. Add the powdered sugar and vanilla and beat with an electric mixer until smooth. Spread the filling evenly over the chilled base. Chill for another 15-20 minutes.
- In a microwave safe bowl, place the 4 ounces semi-sweet chocolate and the butter and heat at 50% power for 2-3 minutes, stirring every 30 seconds until the chocolate is almost melted. Continue stirring until it is completely melted. Spread evenly over the chilled custard layer. Chill for several hours or overnight.
- Cut into bars and store covered in the refrigerator for a week. These can be frozen for up to three months.
Recipe from bakeeatrepeat.ca