Ingredients with Measurements:
- For the crust:
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg, beaten
- 1 1/2 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- For the filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons custard powder
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- For the topping:
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 9x9 inch square baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
- Preheat the oven to 350°F. Line a 9x9 inch square baking pan with parchment paper.
- In a mixing bowl, combine melted butter, granulated sugar, cocoa powder, and beaten egg. Stir in graham cracker crumbs and shredded coconut until well combined.
- Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool completely.
- In another mixing bowl, beat softened butter until creamy. Add powdered sugar, custard powder, milk, and vanilla extract. Beat until smooth and creamy.
- Spread the filling over the cooled crust. Chill in the refrigerator for at least 30 minutes.
- In a double boiler or microwave-safe bowl, melt chopped chocolate and butter until smooth. Stir in shredded coconut.
- Spread the chocolate mixture over the chilled filling. Chill in the refrigerator for at least 1 hour.
- Once the chocolate has hardened, remove the bars from the pan and cut into squares.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
5. Temperature:
- 350°F
Serving size:
- 9-12 bars
Nutritional information:
- Calories: 400
- Fat: 24g
- Carbohydrates: 44g
- Protein: 3g
- Fiber: 2g
- Sugar: 34g
Substitutions for ingredients:
- Custard powder can be substituted with vanilla pudding mix.
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafer cookies.
Variations:
- Add chopped nuts to the filling or topping.
- Use dark chocolate instead of semisweet chocolate for a richer flavor.
- Add a layer of raspberry jam between the crust and filling for a fruity twist.
Tips and tricks:
- Use a sharp knife to cut the bars cleanly.
- Chill the bars before cutting for easier slicing.
- Store the bars in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
- Store the bars in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- These bars are best served chilled and do not need to be reheated.
Presentation ideas:
- Serve the bars on a platter with a sprinkle of shredded coconut on top.
Garnishes:
- Sprinkle shredded coconut on top of the bars.
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- These bars are a dessert and do not require a side dish.
Troubleshooting advice:
- If the crust is too crumbly, add a little more melted butter to the mixture.
- If the filling is too runny, add more powdered sugar until it thickens.
Food safety advice:
- Make sure to store the bars in the refrigerator to prevent spoilage.
Food history:
- Nanaimo bars are a Canadian dessert named after the city of Nanaimo in British Columbia.
Flavor profiles:
- These bars have a rich chocolate flavor with a sweet and creamy filling and a crunchy coconut topping.
Serving suggestions:
- Serve chilled for the best texture and flavor.
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Region: Canadian