Recipe – Nanaimo Bar
Whether you’re craving something rich and chocolaty or creamy and nutty, this fudge recipe is for you! This decadent and easy chocolate fudge is sure to satisfy your sweet tooth this holiday season. You will be surprised how fast these squares disappear.
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preparation time: 20 min
cooling time: 2 hours - makes: 18 or 36 squares
- difficulty level: 2
Tools
- medium pot
- glass bowl a bit larger than the pot - to make a double boiler
- medium bowl
- electric mixer
- 8" x 8" baking dish or 8" x 16" (double batch)
- parchment paper
- spatula
Preparation
Step 1
Combine butter, carnation and sugar: Line an 8″ x 8″ baking dish (or 8″ x 16″ baking dish for double batch) with parchment paper. Use 2 pieces of paper of about 7.5″ x 12″ to cover all sides of the pyrex mold (or 1 of each size: 7.5″ x 12″ and 15.5″ x 12″.
Place about 3 inches of water in a medium pot. Bring to a boil on medium heat. Place a glass bowl a bit larger than the pot on top of the boiling water to create a double boiler. Add the unsalted butter (1/2 cup or 1 cup (for double batch)) and sugar & cocoa powder to the bowl and melt together. Add the egg (1 or 2 (for double batch)) to the cacao mixture and stir until the mixture becomes thick and stays in a ball.
Note: Keep the water boiling in the pot since you will need the double boiler for the third layer.
Step 2
Finish the first layer: Remove the cacao mixture from the heat. Add the nut mix and stir in until combined. Press the mixture in lined 8″ x 8″ or 8″ x 16″ baking dish.
Step 3
Make the second layer: In a medium bowl, add unsalted butter (1/2 cup or 1 cup (for double batch)), the cream 35% (2 tbsp + 2 tsp or 1/4 cup + 4 tsp for double batch) and mix with the electric mixer. Add the icing sugar mix to the butter and beat until light. Spread over bottom layer in the 8″ x 8″ or 8″ x 16″ baking dish.
Step 4
Make the third layer: Rinse the glass bowl used in the double layer on the first layer. Ensure the water is boiling. Place the bowl on top of the water and add the chocolate chips and unsalted butter (2 tbsp. or 1/4 cup (for double batch)) to the bowl.
Step 5
Pour the third layer:Let cool for about 3 minutes, cool but still liquid. Pour the chocolate over the second layer.
Step 6
Cool & cut the squares: Let chill in refrigerator for about 20 minutes. Cut the Nanaimo into 18 bars or 36 bars (for double batch).
Ingredients
| Ingredient | Included | 18 bars | 36 bars |
|---|---|---|---|
| sugar & cocoa powder | 1/2 cup + 1 tbsp | 1 cup + 2 tbsp | |
| nut mix: graham wafer crumbs, coconut flakes & almonds powder | 2 3/4 cups | 5 1/2 cups | |
| confectionery sugar mix: confectionery sugar, vanilla custard powder | 1 cup + 2 tbsp | 2 1/4 cups | |
| chocolate chips | 4 oz | 8 oz | |
| eggs | 1 | 2 | |
| cream 35% | 2 tbsp + 2 tsp | 1/4 cup + 4 tsp | |
| unsalted butter | 1 cup + 2 tbsp | 2 1/4 cups |
Cooking With Kids
Making this recipe with kids?
Ask the child to help by completing step 2, 3, 5 & 6.
- Finish the first layer
- Make the second layer
- Pour the third layer
- Cool & cut the square
Tags
Note: We cannot guarantee that any kit is allergen free.
Nutritional Information
Note: Nutritional information is per square.
