Classic Nanaimo Bars

Classic Nanaimo Bars

Category, , DifficultyBeginner

The Nanaimo bar is a legendary Canadian treat that requires no baking and is named after the city of Nanaimo, British Columbia. It consists of three layers: a graham, almond and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top. This is a gluten free adaptation of the official recipe.

Yields1 Serving
Prep Time30 minsTotal Time30 mins
The Base
 ½ cup unsalted butter(1 stick)
 ¼ cup granulated sugar
 5 tbsp Cocoa
 1 egg beaten
 1 ¾ cups 1 3/4 cups Schär Gluten Free Honeygrams crumbs
 ½ cup finely chopped almonds
 1 cup unsweetened coconut flakes
The Filling
 ½ cup unsalted butter1 stick
 1 tbsp + 2 tsp cream
 2 tbsp vanilla custard powder
 2 cups icing sugar
The Topping
 116 g semi-sweet chocolate4 squares
 2 tbsp unsalted butter
The Base
1

First prepare and measure your honeygrams, almonds and coconut (I use a small food processor to grind mine up and then measure, and do the same with the almonds, once those two have been ground and measured I toss them back into the processor nd give them a quick zip to blend them together

2

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. Place it in the refrigerator while you make the next layer

The Filling
3

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. Place it back in the refrigerator while you make the last layer

The Topping
4

In a double boiler melt the chocolate and butter over low heat, let it cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Cut into squares to serve

 

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Ingredients

The Base
 ½ cup unsalted butter(1 stick)
 ¼ cup granulated sugar
 5 tbsp Cocoa
 1 egg beaten
 1 ¾ cups 1 3/4 cups Schär Gluten Free Honeygrams crumbs
 ½ cup finely chopped almonds
 1 cup unsweetened coconut flakes
The Filling
 ½ cup unsalted butter1 stick
 1 tbsp + 2 tsp cream
 2 tbsp vanilla custard powder
 2 cups icing sugar
The Topping
 116 g semi-sweet chocolate4 squares
 2 tbsp unsalted butter

Directions

The Base
1

First prepare and measure your honeygrams, almonds and coconut (I use a small food processor to grind mine up and then measure, and do the same with the almonds, once those two have been ground and measured I toss them back into the processor nd give them a quick zip to blend them together

2

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. Place it in the refrigerator while you make the next layer

The Filling
3

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. Place it back in the refrigerator while you make the last layer

The Topping
4

In a double boiler melt the chocolate and butter over low heat, let it cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Cut into squares to serve

Classic Nanaimo Bars
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