How To Make NANAIMO BARS Adventure - Day 17,063

How To Make NANAIMO BARS Adventure - Day 17,063

 

   

 Nanaimo Bars Recipe, Modified 

by Robert E. Jones, Jr.

Cookie Base

1 Cup (250 ml) Graham Crackers, crushed

1/2 Cup (125 ml) Shredded Coconut

1/3 Cup (75 ml) Walnuts, finely chopped

1/4 Cup (60 ml) Cocoa Powder

1/4 Cup (60 ml) Sugar, granulated

1/3 Cup (75 ml) Butter, melted

1 Egg

Filling:

1/4 Cup (60 ml) Butter

2 Teaspoons (30 ml) Corn Starch

1 Teaspoon (4 ml) Vanilla Extract

2 Cups (500 ml) Powdered Sugar

2 Tablespoons (30 ml) Milk

Topping:

4 Ounces (113 g) Semisweet Chocolate (54% Cocoa), chopped

1 Tablespoon (15 ml) Butter

In a mixing bowl, whisk egg until well blended.  Melt butter just until liquid and whisk into egg.  Add all other dry ingredients for cookie base and stir well until well combined.  Line an 8”x8” pan with parchment paper strips and pour in cookie dough. Press out dough until flat and even.  Bake at 350 degrees Fahrenheit for 10 minutes.  Remove and allow to cool until room temperature. 

In a mixing bowl or stand mixer, cream butter until light and fluffy.  Add rest of the ingredients and mix until fluffy and smooth.  Pour over cooled cookie base and smooth out as even as possible.  Please in the refrigerator for 30 minutes or until the butter mixture is firm.

Heat chocolate and butter together in double boiler or in microwave in short increments just enough to have a smooth melted texture.  Do not over heat or cook!  Pour over the butter layer quickly and smooth out.  Place back in the fridge for 10 minutes or until chocolate begins to harden.  Score soft chocolate with a knife into bars the size you like.  Place back in the refrigerator for about 30 minutes or until firmly set. When set, cut apart bars and serve.

Makes about 24 1”x2.5” bars.

 #YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #NanaimoBars #Canada #Canadian #Dessert #Cookie #Bars #Cooking #Recipe #Yukon #Travel #Adventure