Nanaimo bars are a no-bake layered cookie bar traditional to Canada. They are also sometimes called Chocolate Slice ( which is what my family calls them). They are made with a cookie base, topped with a vanilla butter cream, all covered with chocolate. They are similar, I have read, to New York Slice.
Tools
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Jelly roll pan
Rolling pin (optional)
Bent frosting knife (optional)
Double boiler
——————-
Jelly roll pan
Rolling pin (optional)
Bent frosting knife (optional)
Double boiler
Layer 1 - Cookie base
3/4 cup butter or hard margarine
1/2 cup granulated sugar
1/2 cup dutch cocoa powder
1 1/2 tsp vanilla extract
3 cups graham cracker crumbs
1 1/2 cup shredded sweetened coconut
3/4 cup walnut pieces
2 beaten eggs
3/4 cup butter or hard margarine
1/2 cup granulated sugar
1/2 cup dutch cocoa powder
1 1/2 tsp vanilla extract
3 cups graham cracker crumbs
1 1/2 cup shredded sweetened coconut
3/4 cup walnut pieces
2 beaten eggs
Toast coconut and walnut pieces separately in oven. When walnuts are cool, chop into fine pieces (I use a nut chopper).
Set up your double boiler and heat the water to a low boil. Add to the double boiler: butter, sugar, and cocoa powder. Once the butter is melted, add the beaten eggs and vanilla. Mix in graham cracker crumbs, walnuts and coconut. Pack into ungreased jelly roll pan. I find using a rolling pin gives you a nice evenly packed layer. Chill in freezer or let completely cool before adding next layer.
Set up your double boiler and heat the water to a low boil. Add to the double boiler: butter, sugar, and cocoa powder. Once the butter is melted, add the beaten eggs and vanilla. Mix in graham cracker crumbs, walnuts and coconut. Pack into ungreased jelly roll pan. I find using a rolling pin gives you a nice evenly packed layer. Chill in freezer or let completely cool before adding next layer.
Layer 2 - Butter Cream Filling
1/2 cup butter or hard margarine
4 tbsp Bird’s Custard Powder
4 cups icing sugar or powdered sugar
6-7 tbsp milk
1/2 cup butter or hard margarine
4 tbsp Bird’s Custard Powder
4 cups icing sugar or powdered sugar
6-7 tbsp milk
Use mixer to whip butter, add custard powder and blend. Then alternate adding icing sugar and milk until you get a fluffy butter cream. Spread over cookie base (I prefer an icing/frosting knife to get a smooth layer). Chill or freeze before adding chocolate layer.
Layer 3 - Chocolate
2 tbsp butter or hard margarine
6 oz 70% Dark chocolate
2 oz unsweetened chocolate
Or
8 oz Bittersweet chocolate
2 tbsp butter or hard margarine
6 oz 70% Dark chocolate
2 oz unsweetened chocolate
Or
8 oz Bittersweet chocolate
In double boiler melt chocolate and butter. If the butter cream layer is frozen you can pour the melted hot chocolate directly on and spread. Use a bent frosting knife for great results. If you only chill the frosting, let the chocolate cool to almost room temperature before spreading. If the chocolate is too hot it will melt the frosting layer.
For best results, defrost to cut. Keeps well frozen. Store in air tight container in a cool place.
I will have to try this out my icing layer never usually sets well but this is different that I how I did it last time, thanks for sharing!
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