How to bake Traditional Nanaimo Bars
Nanaimo Bars are a beloved dessert that originated in Nanaimo, British Columbia, Canada. These bars consist of three layers: a chocolate and graham cracker crumb base, a creamy custard filling, and a layer of chocolate on top. They are a popular treat in Canada and have become well-known around the world. There are many variations of the recipe, but the classic version remains a favorite among dessert lovers. Nanaimo Bars are easy to make and are perfect for any occasion, from holiday parties to potlucks. They are rich and indulgent, making them a sweet delight for those with a sweet tooth.
The exact origin of Nanaimo Bars is not known, but they are believed to have originated in the city of Nanaimo, British Columbia, Canada, in the early 1950s. The bars are named after the city, and it is said that the first recipe for Nanaimo Bars was created by a Nanaimo housewife and submitted to a local cookbook. The recipe quickly became popular and spread throughout the region, eventually becoming a Canadian favorite.
Over the years, the recipe for Nanaimo Bars has been modified and adapted by different bakers, resulting in a wide variety of variations. Today, Nanaimo Bars can be found in many different flavors and styles, including peanut butter, mint, and even gluten-free and vegan versions. Despite the variations, the classic recipe remains a favorite among Canadians and is enjoyed by people all around the world.
Ingredients:
1/2 cup unsalted butter
1/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg, beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup sweetened shredded coconut
1/2 cup chopped walnuts (optional)
1/4 cup heavy cream
2 tablespoons instant vanilla pudding mix
1/4 cup unsalted butter, at room temperature
2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
4 ounces semisweet chocolate, chopped
Instructions:
Grease an 8-inch square baking dish with butter or cooking spray and set aside.
In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Add granulated sugar and cocoa powder and stir until smooth. Add beaten egg and cook for 1-2 minutes, stirring constantly, until mixture thickens.
Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract, graham cracker crumbs, shredded coconut, and chopped walnuts (if using).
Press the mixture firmly into the prepared baking dish and refrigerate for at least 30 minutes.
In a medium bowl, whisk together heavy cream and instant vanilla pudding mix until smooth. Beat in 1/4 cup of unsalted butter, confectioners' sugar, and 1/2 teaspoon of vanilla extract until creamy.
Spread the mixture evenly over the chilled crust and refrigerate for at least 30 minutes.
Melt semisweet chocolate in a double boiler or microwave, stirring occasionally until smooth.
Pour melted chocolate over the chilled filling and smooth it with a spatula. Return the pan to the refrigerator for 1-2 hours, or until the chocolate is set.
Once set, remove the bars from the pan and cut into squares. Serve chilled.
Enjoy!
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