Nanaimo Bars - building a better version1/15/2018 Nanaimo Bars – building a better version.Nanaimo Bars – building a better version. Try this revamped version of the classic Canadian treat with a more substantial base layer and an improved filling.Nanaimo Bars. New and Improved! Yes, I dared to toy with a Canadian classic! The recipe has been around forever but what could make it even better?…well in my opinion at least… but I think you might just agree. I’ve had several requests over the years for a standard Nanaimo Bar recipe but I’d never posted one. There are practically thousands of websites and blogs online that have the recipe published, so I figured, why one more? All of those recipes are practically the same, using all of the same ingredients in almost always the same proportions or even exact measurements. It was a question from a friend who asked about the recipe that got me re-thinking it once again. I found myself doing so after each similar request. I guess it was nagging away at me subconsciously all along. Nanaimo Bars. Adding the custard frosting layer. My old friend and work colleague, Irene, wrote to me on Facebook, “Hey Super Barry-do you have a recipe for Nanaimo Bars where you can actually taste the custard vs. the typical sugar-y attack on the palate?” Immediately, I thought she had pinpointed a specific issue that I also often had with the recipe. Let’s face it, it is going to be difficult to cut the sweetness of a Nanaimo Bar because with a filling of thick icing sugar frosting, they are naturally quite rich. I do like to cut these in smaller portions because of that (I get at least 36 squares out of a 9×9 baking pan ), but I also thought that if I played with increasing the amount of the base layer, that could help to balance the sweeter centre better. After a couple of attempts, I got that part exactly as I wanted it. In order to make the centre a bit more firm, I increased the butter a little and added only whipping cream as the liquid ingredient to bring the frosting together, as in a couple of recipes I’d seen online. I found that the higher fat cream in a small amount, actually worked better because it did not split the frosting and loosen it, as low fat milk can tend to do. Nanaimo Bars. New and Improved! I also added substantially more custard powder to the recipe than many recipes called for. Irene was right, what’s the point of the custard powder if there isn’t a discernible flavour from it? You can find custard powder on Amazon by clicking the affiliate link photo. The result of adding more custard powder also added more firmness and smoothness to the filling.; another bonus. All in all I was very, very pleased with the result. I shared them with some of my friends who are devoted Nanaimo Bar lovers and they all agreed. Perfection! Like this Nanaimo Bars recipe?Be sure to browse the photo index of over 200 cookie and cookie bar recipes is in our expansive Cookies Category . To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram Instagram . If you liked this recipe you may also like this incredibly delicious cheesecake recipe.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past. Reader InteractionsReal food recipes for real peopleCould I substitute almonds for the walnuts? We gave a peanut allergy in our household and I have peanut free almonds but cannot find peanut free walnuts… I really don’t want to buy the Custard powder, is there anything to sub it with? Ingredients sound like it’s just cornstarch and some unknown flavoring. Someone earlier suggested Jell-O custard dry powder might work. Thanks for any help. It is mostly just cornstarch but people are very particular about the flavour of the filling. I’ve never tried the instant pudding substitution. By using pudding mix you are doing a real disservice to these bars It is worth the money to buy the custard powder (it can be used for other purposes as well.) I guarantee you won’t be sorry. I’ve also tweaked my recipe over the years and now my bottom layer only has 2 TBSP sugar. Helps balance out the sweetness of the middle (and I’m going to use the middle from your recipe next time). I think I have found sweets heaven love your recipes they are so like the ones my grandmother’s and mother would make for me as a child and I now make for my grandchildren and family…..thank you Thanks! Yes, I still love the old time baking I remember as a kid too. I’m just doing my bit to make sure it stays going for generations to come. Like your site but can’t find link button to read recipe ingredients in your blog for Nanaimo Bars Not sure what you mean, you would have had to scroll right past the recipe to get to the comments section. Please try again. To use instant pudding, you need more liquid. I se 1 small package (100g or so) with about 3/4 cup liquid and a cup o butter. Mix pudding powder and liquid first, then cream into butter. Flavour as desired. I put only half the icing sugar, or usually to taste. Made the recipe as written….all I can say is awesome Whipping cream, meaning make your own with heavy cream or use something pre-made like Dream Whip? real dairy cream…straight from the container. You won’t ever see anything but real cream being used around here. There was a little too much bird’s custard for my tastes but everyone enjoyed it just the same. I think I will reduce it next time, just a bit. Would I have to amend the bottom if I left out the coconut, to make it hold together. No coconut in our house. My daughter is allergic. I don’t think you’d have to do anything . Thank you Barry! My wife used to detest Nanaimo Bars until now; they were always too sweet and too big for her. I used 2 Tbsp of sugar and a pinch of cayenne pepper on the base. Cayenne, chilli or habanero pepper adds a slight punch to chocolate. I chilled each layer separately because I was multi tasking. I used 4 oz of bitter sweet chocolate for the top layer because I don’t care for the way chocolate chips melt. Next time I’m going to add more whippIng cream to the middle layer. Do you use salted or unsalted butter? Either you prefer really. I generally use salted because that’s what I’m used to but some brands can be saltier than others, so it’s a matter of preference. When making the topping for this recipe I used Nestle Toll House chocolate chips, Every time I added the butter, 2 tbs as directed, the chocolate would seize. I tried the double boiler, microwave and stove top methods but same result. Not sure if it’s the chips or butter. Love the idea of the ziploc bag!! I am definitely trying this recipe. I appreciate you introducing a recipe from our neighbors from the north and keeping it traditional. I am also very glad to see that it can be adjusted to taste and preference. Thanks for the great ideas! Merry Christmas Barry and Family! I made these with some modifications, for allergies. I used 4 Tbsp. of Cocoa and 400g of Oreo cookie crumbs. They are fantastic. Much better with the extra filling. I don’t find them as rich as the others, which is bonus. I think with these there is a better balance of flavours. The housewife in Nanaimo would be proud of you. Thanks so much for sharing. Thanks Charlie! Merry Christmas to you and yours. Leave a Reply Cancel replyPrimary SidebarHELLO! WELCOME TO ROCK RECIPES “One of the Best Food Blogs in Canada” – The National PostHi, I'm Barry. I'm Dad to 2 amazing kids, author of 3 best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1600 recipes on this blog over the last 10 years. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen! Real Food Recipes, For Real PeopleSearch over 1600 RecipesAll content copyright © 2017 Rock Recipes | Child theme by Feast Design Co | Website layout & installation by Peppercorn Creative.
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