Nanaimo Bar

Name: Nanaimo Bar
Total time: 3 h
Yield: 16
Cuisine: Canadian
Ingredients: 200 g Digestive or graham crumbs; 100 g Desiccated coconut; 60 g Chopped walnuts or almonds; 40 g Cocoa powder; 50 g Caster sugar for the base; 125 g Butter for the base; 1 Egg; 125 g Butter for the middle layer; 250 g Icing sugar; 3 tbsp Custard powder; 3 tbsp Milk; 200 g Dark chocolate; 30 g Butter for the top

A pressed base of biscuit crumb, coconut and cocoa, a layer of custard buttercream, and set chocolate on top — three layers, no baking at all, named after a city on Vancouver Island.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Canadian regional kitchens · 🏺 Traditional · Acadian Nova Scotia, Vancouver Island, small-town Ontario — a country too big for one cuisine, where the best dishes are named after the place that made them.

Canadian · Vancouver Island — An ownerless traditional dish, so no cook is credited. The cited article confirms the no-bake three-layer bar and that it is named after the Canadian city of Nanaimo. Quantities and method are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Oh Yum with Anna Olson That Dancing Chef Roaming taste

⏱ 180 မိနစ်🍽 16 ယောက်စာ🔥 330 kcal🇨🇦 Canada

ဟာလာသက်သတ်လွတ်

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Melt the base butter with the sugar and cocoa over a pan of simmering water, then whisk in the beaten egg and cook 2 minutes until it thickens.
💡 Over water, not direct heat. The egg scrambles in seconds on a hot base and there is no rescuing it.
Stir in the crumbs, coconut and nuts and press the mixture very firmly into a lined 20 cm tin. Chill 30 minutes.
Beat the middle butter with the icing sugar, custard powder and milk until light, and spread it over the chilled base.
Chill 1 hour, until the middle layer is completely firm.
Melt the chocolate with the top butter and pour it over, tilting the tin to level it.
Chill 20 minutes only, then score the top into 16 squares while the chocolate is still soft. Chill again, then cut through.
💡 Score before it sets hard. Set chocolate shatters into shards when you cut it and the neat squares are half the point.

💡 အကြံပြုချက်များ

It has no oven step at all, which is why it spread — it was a church-cookbook and bake-sale recipe long before it became a national symbol.
Nanaimo on Vancouver Island claims it and there is a Nanaimo Bar Trail through the city. The earliest printed versions are from the 1950s.
Take it out of the fridge 15 minutes before serving. Straight from cold the chocolate cracks and the middle is hard.