Canadian Nanaimo Bars

Earlier in the summer, on the Queen’s Jubilee to be exact, I received the long awaited email that my indefinite leave to remain application had been approved. This means I have permanent settled status in the UK and no longer need to worry about visas and being deported! It was such a great surprise to receive that news on the Queen’s Jubilee. Moreover, I got the news a month earlier than expected! In celebration of my indefinite leave to remain, we had a little family party. I have always thought of myself as having two homes and I will always be a Canadian living in the UK. Therefore, in true Canuck spirit, I made my British in-laws Canadian Nanaimo Bars.

Adapting a Canadian Recipe for the UK

I had to adapt the traditional Nanaimo Bar recipe slightly.  It is pretty much impossible to buy graham crackers in the UK, and Brits often measure in grams. I like to think of this version of Canadian Nanaimo Bars as a true representation of my self, Canadian with a hint of British flair. For my non-Canadian readers, Nanaimo Bars are a classic Canadian no-bake dessert. They are sweet bars with a base of crumbled cookie, coconut, nut, and chocolate. They have a custard icing centre and a top layer of chocolate ganache. Nanaimo Bars are best served chilled and store well in the freezer. I have been known to gnaw on them directly out of the freezer… You can check out the dedicated Wikipedia page on Nanaimo Bars for more details!

Canadian Nanaimo Bars

A classic Canadian no-bake dessert bar with chocolate crumb, custard, and chocolate ganache.

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Total Time 2 hours hrs

Course: Dessert

Cuisine: Canadian

Ingredients Method

Ingredients

  

Biscuit Crumb Base

• 100 g. Blanched Almonds roughly ground
• 250 g Digestive Biscuits crushed (approx. 2/3 pack)
• 100 g. Desiccated Coconut flaked
• 125 g. Butter softened
• 1 Egg
• 50 g. White Sugar
• 5 tbsp. Cocoa Powder

Custard Layer

• 2 tbsp. Bird's Custard Powder
• 250 g. Icing Sugar
• 125 g. Butter softened
• 3 tbsp. Whipping Cream I used lactose free

Chocolate Ganache

• 250 g. 50% Dark Chocolate
• 4 tbsp. Butter

Method

 

Crumb Base

1. Using a double boiler, combine the butter, sugar, and cocoa powder. Stir frequently until melted and smooth.
2. Whisk your egg and then temper it by adding a bit of the hot mixture at a time, whisking quickly.
3. Gradually add the tempered egg to the chocolate mixture in the double boiler, whisking constantly until thick for 2-3 minutes.
   
4. Remove from the heat and add in the cookie crumbs, almonds, and coconut. Mix until well combined.
   
5. Press firmly and evenly into an un-greased 8x8 inch baking pan.
   

Custard Layer

1. Cream together the butter, whipping cream and custard powder until light and fluffy. Gradually mix in the icing sugar until smooth.
   
2. Spread the icing evenly over the crumb base.
   
3. Place the pan in the fridge or freezer and make sure the mixture is completely chilled.
   

Chocolate Ganache

1. Once the mixture is completely cooled, melt your dark chocolate and butter in a double boiler on low heat.
   
2. Spread the melted chocolate over the chilled bars. Using a clean wet knife, score through the ganache layer to cut into bars. This prevents the chocolate from cracking.
   
3. Chill the bars completely before serving. They can be frozen.

For more Canadian Posts, see:

Celebrating 10 Years of Living in the UK

Butter Tarts and Mince Pies – a new beginning

Cream of Wheat Berry Muffins

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