We are protective over ours as there is no variation to true Nanaimo Bars. The eggs will cook from the residual heat from the melted butter.
You can tell it cooks as it thickens. Any tips on fixing this for when I make it next? It sounds like the chocolate may have gotten too hot. Try melting it at a lower temperature next time or melting it in a double broiler. The chocolate probably overcooked from not stirring it or having thhe heat too high or both, occasionally stirring and using a bain marie will come in handy next time.
I may be missing something but is the base baked? Can you clarify? Thanks a million! The heat from the melted butter is enough to cook the egg. These were delicious. I forgot to add any to the mix, but I am sure they would be even better with the vanilla.
Everyone who ate them loved them. All Rights Reserved. Design by Purr. Get new recipes via email:. Gluten Free Desserts Vegetarian. Click to Pin this recipe. Yield: 40 bars. Prep Time: 40 mins. Cook Time: 0 mins. Chill Time: 1 hr. Total Time: 1 hr 40 mins. Top layer 8 ounces shaved dark chocolate or chocolate chips 4 tablespoons butter. This makes it easier to remove the Nanaimo bars. Melt the butter in a medium-sized pot over medium heat. Whisk in the cocoa powder and sugar. Remove the pot from the heat then add the egg and whisk until it had thickened, about 30 seconds.
Stir in the Graham cracker crumbs, coconut, and walnuts. Press the crust firmly into the prepared pan. Middle layer Add all the middle layer ingredients to a large bowl and cream them together using electric beaters. Pour the custard over the first layer and smooth the top. Place the pan in your fridge for at least 20 minutes, or until the custard is firm. Top layer Add the chocolate and butter to a medium-sized pan over low heat and let both melt.
Whisk to combine then pour the chocolate over the custard. Smooth the top first with a spatula then by gently tapping the pan on your counter. Chill in your fridge for about 20 minutes, or until the chocolate is soft-set.
Guess we'll make them lots. After reading reviews and making I have some recommendations. I did not have an issue with the eggs curdling, maybe because my double boiled mixture was not overly hot.
But my non-coconut friends even liked these. We do not have custard powder around SO I did some research and I was pleased with how they turned out. Custard powder is NOT pudding. Simply substitute 2 TBSP of cornstarch and vanilla.
I had vanilla powder, so I used a tsp of that. I also only used one cup of p. It was the right sweetness but I wish there was a little more of that layer, so next time I might try two cups of p. Used semi-sweet chips for topping. Turned out beautifully! Can't wait to make these when it's too hot this summer to bake. I just came back from Vancouver Canada and had them for the first time at a 5 star hotel.
One bite and I just had to have the recipe. Thanks for sharing it. These were identical to the ones I had I used the instant vanilla pudding mix.
Very Delicious! One of my favourite treats I'm from nanaimo and these were awesome! Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close this dialog window Successfully saved. All rights reserved. Close this dialog window View image.
In a double boiler on low or in a mixing bowl fitting over a small saucepan with simmering water on low heat, add in the butter, sugar, and cocoa powder. Cook, stirring frequently, until melted and smooth. Remove from heat. In a small bowl, beat the egg until smooth. To temper the egg, scoop a small amount of the melted butter and chocolate mixture about a tablespoon into the beaten egg, whisking well to combine.
Pour the tempered egg into the remaining butter mixture, and stir until the mixture is thick, about two minutes. Add in the salt, graham cracker crumbs, coconut, pecans, and espresso powder, if using. Stir until well-combined.
Press into the bottom of the prepared pan, making an even crust layer. Use a wet pastry roller to get a flat layer, if desired. Place the pan in the fridge while you prepare the next layer. For Layer Two Using an electric mixer, cream together the softened butter, heavy cream, and instant pudding mix until light and fluffy.
Add in the powdered sugar in three additions, stirring well after each addition. Beat for an additional minutes after all the powdered sugar is incorporated to get a fluffy filling. Spread the filling evenly over the chilled crust layer. Place the pan in the freezer to help set the filling for the next layer. For Layer Three In a double boiler on low or in a mixing bowl fitting over a small saucepan with simmering water on low heat, combine the dark chocolate and butter.
Stir frequently until melted and smooth. Pour the melted chocolate over the top of the second layer, making sure the layer is even in thickness.
Let the bars cool completely either at room temperature or in the fridge , then use the overhang of parchment paper to lift the bars out onto a cutting board. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens. Share This Post. Try these. Avocado Chocolate Pudding. I understand that by filling out this form, I am agreeing to receive emails from Wholefully.
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