Nanaimo Bars

Nanaimo Bars might be a good recipe to expand your hor d'oeuvre recipe box. For 61 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 254 calories, 2g of protein, and 14g of fat each. Head to the store and pick up butter, coconut flakes, egg, and a few other things to make it today. Many people made this recipe, and 821 would say it hit the spot. It is brought to you by I Adore Food. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 15%. Nanaimo Bars, Nanaimo Bars, and Nanaimo Bars are very similar to this recipe.

Servings: 16

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

(The first 6 ingredients are for the bottom layer) On top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs and coconut .In a 8x8 inch pan, put parchemin paper (enough to overlap on all 4 sides). Press the batter down in the pan to form the first layer.For the middle layer, cream together 1/2 cup butter, heavy cream and the vanilla pudding powder powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. (I personally take the chocolate out every 10 seconds or so to mix it and make sure it does not burn. The whole thing usually takes about 90 seconds or so.)Spread over the chilled bars. Let the chocolate set before cutting (in the fridge for half an hour). When the chocolate has set, lift the whole thing out of the pan by lifting with the parchment paper. Cut about a centimeter trim on the four sides and then cut squares, making sure you clean your knife frequently so the bars are immaculate.Enjoy!

 

Step by step:

1. (The first 6 ingredients are for the bottom layer) On top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes.

2. Remove from heat and mix in the graham cracker crumbs and coconut .In a 8x8 inch pan, put parchemin paper (enough to overlap on all 4 sides). Press the batter down in the pan to form the first layer.For the middle layer, cream together 1/2 cup butter, heavy cream and the vanilla pudding powder powder until light and fluffy.

3. Mix in the confectioners' sugar until smooth.

4. Spread over the bottom layer in the pan. Chill to set.While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. (I personally take the chocolate out every 10 seconds or so to mix it and make sure it does not burn. The whole thing usually takes about 90 seconds or so.)

5. Spread over the chilled bars.

6. Let the chocolate set before cutting (in the fridge for half an hour). When the chocolate has set, lift the whole thing out of the pan by lifting with the parchment paper.

7. Cut about a centimeter trim on the four sides and then cut squares, making sure you clean your knife frequently so the bars are immaculate.Enjoy!

Nutrition Information:

covered percent of daily need

 

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