Nanaimo Bar Recipe

COA Library 2.jpg

COA Culinary Arts Program Director Leslie Lippincott displays tasty Maple Fudge Cakes. Nanaimo Bars were another Canada-inspired treat served at the Arm Chair Traveler Series in Edenton.


Sunday, October 15, 2017

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 c. finely chopped almonds

1 cup coconut

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.

Second Layer

½ cup unsalted butter

2 Tbsp. and 2 Tsp. cream

2 Tbsp. vanilla custard powder (We ordered Bird’s Custard powder on-line for this)

2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer

4 squares semi-sweet chocolate (1 oz. each)

2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

From - https://www.nanaimo.ca/about-nanaimo/nanaimo-bars