Difference between revisions of "Nanaimo Bar"
RealRecipes (talk | contribs) m (moved Cookbook:Nanaimo Bar to Nanaimo Bar) |
RealRecipes (talk | contribs) |
||
| Line 1: | Line 1: | ||
{{recipe}} | [[Cookbook:Dessert|Desserts]] | {{recipe}} | [[Cookbook:Dessert|Desserts]] | ||
| − | |||
'''Nanaimo Bars''' are a layered chocolate and custard desert named after the mining town, Nanaimo, British Columbia, Canada. This winning recipe was submitted by Joyce Hardcastle in 1986 when the City of Nanaimo and Harbour Park Mall had a contest to find the best Nanaimo Bar recipe. | '''Nanaimo Bars''' are a layered chocolate and custard desert named after the mining town, Nanaimo, British Columbia, Canada. This winning recipe was submitted by Joyce Hardcastle in 1986 when the City of Nanaimo and Harbour Park Mall had a contest to find the best Nanaimo Bar recipe. | ||
| Line 37: | Line 36: | ||
Once set, cut into squares and serve. Enjoy. | Once set, cut into squares and serve. Enjoy. | ||
| + | |||
| + | ==External Links== | ||
| + | World Recipes Y-Group [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] | ||
[[Category:Canadian recipes]] | [[Category:Canadian recipes]] | ||
[[Category:Almond recipes]] | [[Category:Almond recipes]] | ||
[[Category:Dessert recipes]] | [[Category:Dessert recipes]] | ||
Revision as of 15:17, 26 March 2012
| Desserts
Nanaimo Bars are a layered chocolate and custard desert named after the mining town, Nanaimo, British Columbia, Canada. This winning recipe was submitted by Joyce Hardcastle in 1986 when the City of Nanaimo and Harbour Park Mall had a contest to find the best Nanaimo Bar recipe.
Variations of this recipe include using different nuts and/or adding flavours to the custard layer.
Ingredients
Bottom Layer
- ½ Cup unsalted butter (European style cultured)
- ¼ Cup sugar
- 5 Tbsp. cocoa
- 1 egg beaten
- 1 ¼ Cups Graham wafer crumbs
- ½ Cups finely chopped almonds
- 1 Cup coconut
Middle Layer
- ½ Cup unsalted butter
- 2 Tbsp. and 2 Tsp. cream
- 2 Tbsp. vanilla custard powder
- 2 Cups icing sugar
Top Layer
Procedure
Bottom Layer
- 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.
Middle Layer
- Cream butter, cream, custard powder, and icing sugar together well. Beat until light.
- Spread over bottom layer.
Top Layer
- Melt chocolate and butter over low heat. Cool.
- Once cool, but still liquid, pour over second layer and chill in refrigerator.
Once set, cut into squares and serve. Enjoy.
External Links
World Recipes Y-Group World Recipes Y-Group
