Nanaimo bars
Serves 1
Directions
- 1Add 1 cup of salted butter into a glass bowl.
- 2Add 1 cup of salted butter into a glass bowl.
- 3Add 1 cup of salted butter into a glass bowl.
- 4Get a double boiler ready with simmering water.
- 5Get a double boiler ready with simmering water.
- 6Get a double boiler ready with simmering water.
- 7Get your half cup of cocoa powder and half cup of white sugar ready.
- 8Get your half cup of cocoa powder and half cup of white sugar ready.
- 9Get your half cup of cocoa powder and half cup of white sugar ready.
- 10Get two large eggs ready.
- 11Get two large eggs ready.
- 12Get two large eggs ready.
- 13Melt the butter first on the double boiler.
- 14Melt the butter first on the double boiler.
- 15Melt the butter first on the double boiler.
- 16Whisk the butter until melted.
- 17Whisk the butter until melted.
- 18Whisk the butter until melted.
- 19Add in your half cup of cocoa powder and sugar.
- 20Add in your half cup of cocoa powder and sugar.
- 21Add in your half cup of cocoa powder and sugar.
- 22Mix it until all the sugar is dissolved, it should go from being clumpy to a smooth liquid.
- 23Mix it until all the sugar is dissolved, it should go from being clumpy to a smooth liquid.
- 24Mix it until all the sugar is dissolved, it should go from being clumpy to a smooth liquid.
- 25Pre-scramble your eggs up a little bit.
- 26Pre-scramble your eggs up a little bit.
- 27Pre-scramble your eggs up a little bit.
- 28Add it to your hot chocolate mixture and don't stop whisking, it should go from being a liquid to a thick mixture.
- 29Add it to your hot chocolate mixture and don't stop whisking, it should go from being a liquid to a thick mixture.
- 30Add it to your hot chocolate mixture and don't stop whisking, it should go from being a liquid to a thick mixture.
- 31Add one cup of almond flour.
- 32Add one cup of almond flour.
- 33Add one cup of almond flour.
- 34Add one cup of sweetened shredded coconut.
- 35Add one cup of sweetened shredded coconut.
- 36Add one cup of sweetened shredded coconut.
- 37Add three cups of graham cracker crumbs.
- 38Add three cups of graham cracker crumbs.
- 39Add three cups of graham cracker crumbs.
- 40Mix until everything's combined, it should go from being clumpy to a thick dough.
- 41Mix until everything's combined, it should go from being clumpy to a thick dough.
- 42Mix until everything's combined, it should go from being clumpy to a thick dough.
- 43Push this into a nice even layer in a pan with parchment paper.
- 44Push this into a nice even layer in a pan with parchment paper.
- 45Push this into a nice even layer in a pan with parchment paper.
- 46Let that cool down completely and we'll make the next layer.
- 47Let that cool down completely and we'll make the next layer.
- 48Let that cool down completely and we'll make the next layer.
- 49Add one cup of softened salted butter to a stand mixer.
- 50Add one cup of softened salted butter to a stand mixer.
- 51Add one cup of softened salted butter to a stand mixer.
- 52Whip that up a bit.
- 53Whip that up a bit.
- 54Whip that up a bit.
- 55Add just over a quarter cup of heavy whipping cream.
- 56Add just over a quarter cup of heavy whipping cream.
- 57Add just over a quarter cup of heavy whipping cream.
- 58Sift in one third cup of Bird's custard powder.
- 59Sift in one third cup of Bird's custard powder.
- 60Sift in one third cup of Bird's custard powder.
- 61Mix until it looks like a smooth and light yellow mixture.
- 62Mix until it looks like a smooth and light yellow mixture.
- 63Mix until it looks like a smooth and light yellow mixture.
- 64Slowly add three and a half cups of icing sugar.
- 65Slowly add three and a half cups of icing sugar.
- 66Slowly add three and a half cups of icing sugar.
- 67Whip it until it's nice and smooth and a little bit lighter in color.
- 68Whip it until it's nice and smooth and a little bit lighter in color.
- 69Whip it until it's nice and smooth and a little bit lighter in color.
- 70Spread the custard into a nice even layer and then put this in the fridge for at least half an hour.
- 71Spread the custard into a nice even layer and then put this in the fridge for at least half an hour.
- 72Spread the custard into a nice even layer and then put this in the fridge for at least half an hour.
- 73For the chocolate layer, get your double boiler going again.
- 74For the chocolate layer, get your double boiler going again.
- 75For the chocolate layer, get your double boiler going again.
- 76Add two cups of semi sweet chocolate.
- 77Add two cups of semi sweet chocolate.
- 78Add two cups of semi sweet chocolate.
- 79Add two tablespoons of butter.
- 80Add two tablespoons of butter.
- 81Add two tablespoons of butter.
- 82Melt the chocolate and butter on the double boiler.
- 83Melt the chocolate and butter on the double boiler.
- 84Melt the chocolate and butter on the double boiler.
- 85Drizzle it on somewhat evenly, so that you don't have to spread it out that much, and spread it with an offset spatula just nice and gentle.
- 86Drizzle it on somewhat evenly, so that you don't have to spread it out that much, and spread it with an offset spatula just nice and gentle.
- 87Drizzle it on somewhat evenly, so that you don't have to spread it out that much, and spread it with an offset spatula just nice and gentle.
- 88Let this completely set overnight and then I'll cut them into squares tomorrow.
- 89Let this completely set overnight and then I'll cut them into squares tomorrow.
- 90Let this completely set overnight and then I'll cut them into squares tomorrow.
Ingredients
- 1 cup butter
- 1 cup butter
- 1 cup butter
- 0.5 cup cocoa powder
- 0.5 cup cocoa powder
- 0.5 cup cocoa powder
- 0.5 cup white sugar
- 0.5 cup white sugar
- 0.5 cup white sugar
- 2 large eggs
- 2 large eggs
- 2 large eggs
- 1 cup almond flour
- 1 cup almond flour
- 1 cup almond flour
- 1 cup sweetened shredded coconut
- 1 cup sweetened shredded coconut
- 1 cup sweetened shredded coconut
- 3 cups graham cracker crumbs
- 3 cups graham cracker crumbs
- 3 cups graham cracker crumbs
- 1 cup butter
- 1 cup butter
- 1 cup butter
- 0.25 cup cream
- 0.25 cup cream
- 0.25 cup cream
- 0.33 cup custard powder
- 0.33 cup custard powder
- 0.33 cup custard powder
- 3.75 cups powdered sugar
- 3.75 cups powdered sugar
- 3.75 cups powdered sugar
- 2 cups semi sweet chocolate
- 2 cups semi sweet chocolate
- 2 cups semi sweet chocolate
- 2 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons butter
Equipment
double boilerwhiskbowlapronforkspatulapanparchment paperstand mixersieveoffset spatula
Tips
- Don't burn the chocolate or it will cause the top of your Nanaimo bars to be crackly and hard to cut through. If there are some chunks, take it off the heat and let the residual heat do the work. If it's not shiny, it's burnt, don't use it. When drizzling the chocolate on top, do it evenly so you don't have to spread it out that much, and don't mix the custard and the chocolate layer, you want them to stay separate.