Strange sounding as they may be; these Nainamo Bars are simply divine. Thanks Canada!
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 the 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!
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. Seriously…bet you can’t eat just one!
A decadent treat from Canada these are simple to make and a thoroughly decadent chocolate, nutty treat.
For the Bottom Layer
- 1/2 cup butter
- 1/4 cup sugar
- 5 tbsp. cocoa
- 1 egg beaten
- 1 1/4 cups graham cracker crumbs
- 1/2 c. finely chopped almonds
- 1 cup coconut
For the Second Layer
- 1/2 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
To Prepare the bottom layer:
- 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:
- 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.
- Cool in fridge (makes spreading top layer so much easier if this layer hardens a bit.
To make the Top Layer:
- Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over 2nd layer and spread to cover. Chill in refrigerator.
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.