Authentic Canadian Nanaimo Bar Recipes
Nanaimo bars are a popular confection enjoyed by Canadians and can be found in most homes during the Christmas holiday season, as well as at weddings and other functions. It’s a type of chocolate no-bake square which gets it’s name from the West Coast city of Nanaimo, British Columbia, Canada.
— The Original Recipe For Canadian Nanaimo Bars —
INGREDIENTS:
BASE LAYER ————————————
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/3 cup (30 grams) unsweetened cocoa (I use Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs
1 cup (65 grams) coconut (either sweetened or unsweetened)
1/2 cup (50 grams) walnuts or pecans, coarsely chopped
FILLING —————————————
1/4 cup (56 grams) unsalted butter, room temperature
2 – 3 tablespoons milk or cream
2 tablespoons vanilla custard powder (Bird’s) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing) sugar
TOPPING —————————————
4 ounces (115 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter
NOTE: An important part of the original recipe is the buttercream filling which is the dried custard powder, however, if you live in the US, custard powder is not readily available. You can sometimes find it in specialty food stores and online (Bird’s Custard Powder is the most popular brand), but if you are unable to find it, just substitute it with an equal amount of instant vanilla pudding.
DIRECTIONS:
BASE LAYER:
In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 – 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).
FILLING:
In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
TOP LAYER:
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.
TO SERVE:
To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Yield: Makes about 25 squares
— Alternate Orange Nanaimo Bars —
INGREDIENTS:
SUBSTITUTE ORIGINAL FILLING —————————————
2 cups Icing Sugar
1/4 cup Butter; softened
1/4 cup Grand Marnier;or orange liqueur
1 tablespoon Orange rind; coarsely grated
DIRECTIONS:
FILLING:
In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base.
— Alternate Cherry Nanaimo Bars —
INGREDIENTS:
SUBSTITUTE ORIGINAL FILLING —————————————
1/4 cup Butter — softened
1 tablespoon Cherry juice
2 cups Icing sugar
1/3 cup Maraschino cherries — chopped
DIRECTIONS:
FILLING:
Put butter and cherry juice in bowl.
Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm.
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