Encouragement to live in God's sweet and empowering grace every day.

Encouragement to live in God's sweet and empowering grace every day.

New Year’s Nanaimo Bar Recipe

New Year’s Nanaimo Bar Recipe

My husband’s family originally hail from British Colombia, Canada. Every year, his mom would make these yummy bars called Nanaimo bars. They are named for a town in British Columbia and every time I make these bars for parties and potlucks, I come home with an empty pan. There are several varieties, but I stick with the recipe found on the Nanaimo town website.

Nanaimo Bars

8×8 pan. I prefer to either line with parchment or lightly grease pan.

Bottom layer
1/2 cup unsalted butter
1/4 cup sugar
5 tbsp. cocoa
1 egg beaten
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped almonds (I skip the almonds)
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add beaten egg slowly and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and almonds. Press firmly into pan. (I place the pan into the freezer to cool the mixture down. When I don’t it will stick to the second layer and look messy.)

Second layer

1/2 cup unsalted butter
2 tbsp. and 2 tsp. heavy cream
2 tbsp. vanilla custard (pudding) powder
2 cups icing sugar (powdered sugar)

Cream all ingredients together. Beat until light. Spread over bottom layer. (I put it in the fridge while I work on the third layer.)

Third layer
4 squares semi-sweet chocolate (1 oz. each)
2 tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool a couple of minutes only so that it is still liquid. Pour over second layer and chill in refrigerator. (I add an extra square of chocolate and a pat of butter.)

The bars are stored in the fridge and are very sweet so a tiny bit at a time is all we eat.

 



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