Nanaimo Bars
These classic Canadian bars are sweet and chocolatey with an even amount of crunch and softness.
Ingredients
Crust:
- 1/2 cup Unsalted Butter
- 1/4 cup + 1 Tbsp Cocoa Powder
- 1/4 cup Granulated Sugar
- 1 Utopihen Farms Pasture-Raised Egg (beaten)
- 2 cups Crushed Cinnamon Graham Crackers
- 1 cup Toasted Coconut
- 1/2 cup Roasted and Salted Macademian Nuts (chopped)
Filling:
- 1 cup Unsalted Butter room temperature
- 1/4 cup + 2 Tbsp Heavy Cream
- 1/4 cup Vanilla Custard Powder
- 4 cups Powdered Sugar
Ganache:
- 5 oz. Bitter-Sweet Chocolate
- 3 tbsp Unsalted Butter
Instructions
Prep:
- Line an 9x9 inch baking pan with parchment paper.
- Toast the coconut - Place coconut in non-stick pan and toast over medium heat until the edges are browned, about 3 minutes. Keep coconut moving as it will burn if left too long in one place.
Crust:
- In a medium saucepan over medium heat, whisk the butter, cocoa powder, sugar and egg. Whisk continuously so the egg does not scramble. Cook until thickened, about 3-5 minutes. Remove from heat.
- Fold in the crushed graham crackers, toasted coconut, and nuts. Pour into prepared pan and spread out evenly. Press mixture into the bottom of the pan and refrigerate until set. (About 30 minutes)
Filling:
- Place all ingredients into bowl of mixer fitted with paddle attachment and mix on low speed, gradually moving up to medium speed. Mix on medium speed for 3 minutes and then pour mixture onto crust and spread evenly. Refrigerate until set, about 1 hour.
Ganache:
- Add butter and chocolate to small pan at low heat, stirring often so chocolate doesn't burn. Stir until mixture is smooth and glossy.
- Pour ganache over chilled filling and spread with small offset spatula so the ganache covers the top of the bars. Chill.
Serving:
- Once completely chilled, cut with a sharp knife. Wipe the knife blade in between cuts for clean cuts.
NOTES: