Nanaimo Bars

There was a Daring Bakers Challenge in the last couple of weeks and though not participating in that event, I saw a couple of posts about Nainamo bars and the pictures that accompanied them and they looked delicious; even if their name was a bit funny. I first made some for a ‘Girls Nite In’ I hosted a couple of weeks ago and they were so well received I made them again for a Super Bowl party I went to on Sunday. They are so simple and yes, a bit addictive. I made a double batch for the Super Bowl so I could freeze half and have them on hand for an Oscar party I’m hosting in March…cause @fujimama said they would freeze well; thanks Rachel!

Nainamo Bars

This is a treat from Canada named after Nanaimo, British Columbia; they are ubiquitous enough that they are apparently sold in grocery stores, bakeries and coffee shops. Really easy to prepare too as there is no baking!

I revised the recipe just a bit from the one found here as I’m not sure what vanilla powder is so used vanilla pudding mix and just because…I added a bit of vanilla too!

Nanaimo Bars
 
Prep time
Cook time
Total time
 
A decadent treat from Canada these are simple to make and a thoroughly decadent chocolate, nutty treat.
Serves: 12 bars
Ingredients
For the Bottom Layer:
  • ½ cup butter
  • ¼ cup sugar
  • 5 tbsp. cocoa
  • 1 egg beaten
  • 1 ¼ cups graham cracker crumbs
  • ½ c. finely chopped almonds
  • 1 cup coconut
For the Second Layer:
  • ½ cup butter
  • 2 Tbsp. and 2 Tsp. cream
  • 2 Tbsp. vanilla pudding powder (not instant)
  • 1 tsp vanilla
  • 2 cups powdered sugar
For the Third/top Layer:
  • 4 squares semi-sweet chocolate (1 oz. each)
  • 2 Tbsp. butter
Preparation
To Prepare the bottom layer:
  1. Melt first 3 ingredients in top of double boiler. Add beaten egg gradually and whisk to incorporate. Mixture should thicken as egg is incorporated. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
To Make the Second Layer:
  1. Cream butter, vanilla and pudding powder in large bowl. Alternately add powdered sugar and milk and once all is incorporated, beat until light. Spread over bottom layer.
  2. Cool in fridge (makes spreading top layer so much easier if this layer hardens a bit.
To make the Top Layer:
  1. Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over 2nd layer and spread to cover. Chill in refrigerator.
Notes
NOTE: The first time I made these, the directions I used said to just mix in the egg with the butter/chocolate mixture in the pan. The mixture separated and I could not get them incorporated together. So I pitched it all and started over; with the same results. 2nd time though I brought out my immersion blender and it worked like a charm in two seconds to blend everything together.

For my 2nd attempt for the Super Bowl party, I found that if I whisk as I add the egg, it blends together without the immersion blender...but good to know that if you have a problem with separating, a quick blend will give you the desired results.

I have to say it…’Bet you can’t eat just one!’

Comments

  1. nancy says

    this is a tweak of a very old canadian recipe my mom has made every year at christmas….and ONLY at christmas! It’s a family favorite.

    • Creative Culinary says

      I haven’t made them for awhile but maybe because when I did I could not stop eating them. Thank you Canada. :)

    • Creative Culinary says

      I was intrigued by them but never expected to LOVE them. I mean really love them. Ate far too many before I decided to share. :)

  2. says

    I keep meaning to come and comment on this post, but uh, let’s just say that if my head wasn’t attached to my neck, I’d be out a head. Sigh. Your pictures are STUNNING. So glad you liked the bars! I made a double batch and froze a bunch for the Opening Ceremony of the olympics. We ended up not eating all of them for the opening, so I kept the leftovers in the freezer. Can I just say, that they are AMAZING frozen? You leave them out for about 2 minutes to thaw SLIGHTLY. Needless to say, they are now all gone, and please don’t ask me how many I ate.

  3. says

    I sincerely apologize for my husband’s rude behavior. I suspect it was the nasal spray talking. He’s a retired “educator” with a rather esoteric worldview, but nevertheless is as kind and generous as our financial situation at the moment allows.

    I just wanted you to know that I made your delightful Nainamo Bars for our Valentine’s Day dessert. I even splurged and bought Bird’s Custard at Wegman’s, too. They were divine!! We ate the whole pan of them in one sitting. Chuck did not remember that they came from Vino Luci and I’m not going to tell him (for fear he’ll post here after medicating).

    Thanks so much for an easy-peasy and totally delicious recipe.

  4. desiree says

    (UN)kind Sir,
    I have no real attachment to this blog or its writer. I was directed here from Tastespotting.com, which can be a fun little romp in foodie(I know how you adore that term) heaven during the few moments of downtime one might find throughout the day.
    Having said that, I, too, was perplexed by your inappropriate outburst. Upon suggestion of another confused viewer, I visited your Myspace page, and was quite amused as the level of hypocrisy I found there in light of your little rant here.
    It appears you think quite highly of yourself and your beloved Dr. E, whom I’d venture to guess would probably rather you keep the details of the happening in your bedroom to yourself.
    My particular favorite was the titles you bestowed upon your photo albums “Our Maine,” “Our New England,” “OUR this” and “OUR that.” I’ll have to check with the people of those places to see if they’re aware of your claim to all those many places.
    While I could go on and on, I don’t find it necessary. Anyone visiting your site can see for him or herself just what kind of “gourmet” cooking, real estate-investing, apparently bored food-blog-critiquing egomaniac you are.
    My admittedly unsolicited advice: Unless you’re paying to read someone’s blog, keep YOUR condescending attitude to yourself, DOC. We need that ALMOST as much as your tasteless and self-indulgent play-by-play of your Valentine’s Day “marital experience.”
    Good day.

  5. Marti says

    VL… I wanted to send you a note privately, but for some reason, my computer isn’t coming up with an email. Drop me a line, if you would please? Just something interesting I thought to add about your Nanaimo Bar post. :)

    Have a great weekend!

  6. Penny Wolf says

    These bars look great and I am going to give them a try.
    I have seen DocChuck comments on other sites and they are always insulting. But for some reason I laugh out loud when I read
    what he writes.

  7. says

    These bars look absolutely perfect. I was one of the many DBers who made these bars, and I didn’t use custard powder or vanilla pudding mix. I just used cornstarch, sugar and vanilla, and it worked out perfectly. I saw on someone else’s blog that since cornstarch is in powdered sugar, they just used sugar and vanilla. I hope that helps you out the next time you make these.

    I love these bars. I can’t wait to make them again.

  8. Allison says

    ??

    Why do you think this post was directed at you? Do you walk into kindergarten classes and shout about how outrageous it is that they tried to teach a 67-year old Gourmet cook (with an Ed.D. AND a Ph.D., by the way) what the colours on a stoplight mean?

  9. Lola says

    Wow! I had to go back and read her post twice to figure out where you were coming from, DocChuck. It truly saddens me that people such as yourself feel the need to visit blogs simply to trash the writer. I think you may be the narcissist with the inflated ego. Really, who throws out their credentials on a food blog and gets this heated over a dessert?

    • Tom says

      “Wow! I had to go back and read her post twice to figure out where you were coming from, DocChuck.”

      I read it several times and I STILL don’t know what prompted that ridiculous outburst.

  10. says

    I started to leave you a comment earlier, but my iPhone rang and kicked me out of the post!

    Anyway, what I started to say, is that I visited a number of the Daring Bakers’ posts of this scrumptious-sounding treat, and fell in love! Also avoided it like the plague for obvious (read: fattening) reasons. :-)) You’ve managed to make it sound even easier – so I may have to make a batch in honor of the Olympics (good excuse, right?)!

    • says

      You’re right…that’s it…Bird’s Custard powder which is a UK based product and used for custards…our puddings! It’s not readily available and it seems that vanilla pudding powder does the trick! I think I’ve seen it at Cost Plus and have read that it can sometimes be found in either British or Indian grocers.

      Can’t wait to see your Valentine’s Day take on them!

    • says

      Traditionally it’s a UK product called Bird’s Vanilla Custard…so easy to see why vanilla pudding would be substituted.

      They are very good…you should try them, really easy to make and very easy to devour (although do not fit into a #10in10 in any way, shape or form!).

      • Janis Timlick says

        This recipe has been in our family for many years, in fact, most of my life! We traditionally make them at Christmas–and yes! DO USE the Bird’s Vanilla custard. It makes a world of difference. You can order it online, or get it in some groceries stores now. I get mine from my sister in Canada. I would NEVER use ordinary vanilla pudding!

        • says

          I would use it if available but seems that’s not the case in South Denver…will have to manage without! These were so good…guess not knowing the difference worked too. I am way too spontaneous to plan something that requires an online ingredient; heck, if I don’t have it in the pantry when I get the urge to make something; well, let’s just say Substitutions R Us! If I decide to include in this years holiday gift baskets…maybe I will initiate that planning so thanks in any event for the advice!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge