Cook Time: 5 mins. Total Time: 1 hr 30 mins. Course: Dessert. Cuisine: canadian. US Customary - Metric. Stir until the ingredients are melted and combined. Add the egg while stirring and continue mixing. The mixture will instantly thicken. Continue mixing for seconds. Add the digestives, coconut and slivered almonds to the bowl of a food processor. Blitz until all the ingredients reach a fine crumb.
Pour the mixture into the chocolate mixture and use a spatula to stir until well combined. Add the mixture to a lined 20 x 20cm square baking tin. Using clean hands, pat the mixture down firmly in the bottom of the tin and place in the fridge. Custard Icing Add the butter, cream, custard powder, powered sugar and vanilla extract to a large mixing bowl and use an electric hand mixer to mix until well combined.
About minutes. Add the mixture to the baking tin and use a spoon to spread evenly. Place back in the fridge. Ganache Add the cream and chocolate to a heatproof bowl and microwave for 30 seconds at a time, stirring each time until smooth. Pour over the chilled tin and spread around evenly. Chill for a final 1 hour and then use a large knife to slice into 3 x 3 squares before serving. Notes Nanaimo bars can be stored in an airtight container for up to three days.
Calories : kcal. Carbonhydrates: 49 g. Protein: 4 g. Fat: 37 g. Saturated Fat: 21 g. Trans Fat : 1 g. Cholesterol: 86 mg. Sodium: mg. Potassium : mg. Fiber: 3 g. Sugar : 32 g. Then, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares. Yield: Makes about 25 squares. Preparation time 45 minutes.
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A baking resource on the Internet since Subscribe Now. Wholefully Protip You can also flavor the filling, like we did with our mint nanaimo bars.
Wholefully Protip Cut the nanaimo bars into small pieces—they are super rich! Set aside. In a double boiler on low or in a mixing bowl fitting over a small saucepan with simmering water on low heat, add in the butter, sugar, and cocoa powder. Cook, stirring frequently, until melted and smooth. Remove from heat.
In a small bowl, beat the egg until smooth. To temper the egg, scoop a small amount of the melted butter and chocolate mixture about a tablespoon into the beaten egg, whisking well to combine. Pour the tempered egg into the remaining butter mixture, and stir until the mixture is thick, about two minutes.
Add in the salt, graham cracker crumbs, coconut, pecans, and espresso powder, if using. Stir until well-combined. Press into the bottom of the prepared pan, making an even crust layer.
Use a wet pastry roller to get a flat layer, if desired. Place the pan in the fridge while you prepare the next layer. For Layer Two Using an electric mixer, cream together the softened butter, heavy cream, and instant pudding mix until light and fluffy. Add in the powdered sugar in three additions, stirring well after each addition. Beat for an additional minutes after all the powdered sugar is incorporated to get a fluffy filling. Spread the filling evenly over the chilled crust layer. Place the pan in the freezer to help set the filling for the next layer.
For Layer Three In a double boiler on low or in a mixing bowl fitting over a small saucepan with simmering water on low heat, combine the dark chocolate and butter. Stir frequently until melted and smooth. For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated.
Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft. Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set about 2 hrs. Take the mixture out of the tin and slice into squares to serve. Subscriber club Reader offers More Good Food.
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