Serves: 28
The best way to describe this is Chocolatey, Buttery, Goodness. This is a gluten free recipe for Nanaimo Bars. These are a Canadian Favorite. Since Canadian Thanksgiving is just over a week away, I would like to share a Thanksgiving and Christmas tradition in my house. If you are looking for more Thanksgiving recipes checkout my recipe for Pumpkin Custard with Maple Whipped Cream.
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| Nanaimo Bars |
This recipe will take several hours to make, since each layer needs to set before the next layer is added.
These taste so good it hurts to print the calorie content, but here it is .... Makes 28 bars where each one has approximately:
226 Calories, 22g Carbs, 15g Fat, 2g Protein
Nanaimo Bars
Base:
| 1/2 cup + 2 T | Butter or Margarine | |
| 1/4 cup | Sugar | |
| 1/4 cup | Cocoa | |
| 2 | Eggs | |
| 1 2/3 cups | Gluten Free Corn Flake Crumbs | |
| 1 cup | Fine Unsweetened Coconut | |
| 1/2 cup | Chopped Pecans |
Icing:
| 1/4 cup | Butter or Margarine | |
| 3 T | Milk | |
| 3 T | Custard Powder | |
| 2 cups | Icing Sugar | |
| 1 t | Vanilla |
Topping:
| 1 cup | Chocolate Chips | |
| 2 T | Butter |
Directions
1. Combine the dry ingredients (Corn Flake Crumbs, Coconut, Pecans) for the base in a medium bowl and set aside.
2. Beat the Eggs with a fork and set aside.
3. Melt the Butter and Sugar is a small sauce pan over medium heat.
4. Remove from heat and stir in the Cocoa
5. Quickly stir in the eggs. It should resemble a thin custard mixture.
Tip: The eggs will cook when they are added to the warm mixture so it is important to add them slowly and stir constantly so you do not have scrambled eggs in the mixture.
6. Pour the mixture over the dry ingredients and mix thoroughly.
7. Press into an 8x8 pan and place in the refrigerator to cool (30 minutes or more).
8. Combine the Custard Powder and Milk. It is important to make sure to mix completely and remove any lumps.
9. Put Butter, Custard mixture, and Vanilla in a medium mixing bowl. Mix with an electric mixer gradually adding the Icing sugar.
10. Top the base with the icing when it is cool.
11. Place in the refrigerator to cool (30 minutes or more). Icing needs to be cool before the warm chocolate topping is added.
12. Melt the chocolate chips and butter in the microwave on medium heat for 15 second intervals till melted.
13. Pour over the top and refrigerate till just firm (approximately 5 minutes).
14. Score the chocolate and refrigerate.
15. Cut squares when firm and store in the refrigerator.
These can be stored in the refrigerator frozen.
Brand Recommendations:
Here are the Gluten Free Brands I use to make this recipe:
- Nature's Path Honey'd Corn Flakes - I put these in the blender to make Corn Flake Crumbs.
- Bird's Custard Powder
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