Nainaimo (pronounced as “nuh-NI-mo”) is a very famous dessert originated from city of Nanaimo, British Columbia. They are quite popular dessert which requires no baking and made of three layers. Each of these layers are quite decadent by themselves and put together they taste like heaven. These bars are so popular that they are named as “Canada’s Favorite Confection”.
The bars are so rich that they have become a must in any festivity especially Canadian Christmas. When I set out making this recipe I realized I didn’t have vanilla custard powder but substituted them with strawberry custard powder from my pantry. My kids were so tempted and found these bars irresistible that I had to physically restrain them to wait until I took few pictures. Talking about pictures I was not very happy as the bars were not perfectly sliced and I felt the presentation was rushed than well thought. My daughter usually is my critic and she loves to comment on my writing as well as the pictures. When I expressed my discontenment over the imperfections(the bars were not sliced clean and had ragged edges) of these bars, her nonchalant comment, “Mom …I agree the bars have imperfections and that’s what makes it perfect” made me pause and reevaluate my thoughts. The taste of these bars were nothing but perfect so be sure to share some with your friends and family. Enjoy!!!
Recipe Source: Christmas-cookies
- Unsalted Butter -- 1/2 cup
- Sugar -- 1/4 cup
- Cocoa -- 5 Tbsp
- Egg, beaten -- 1
- Graham Cracker Crumbs -- 1 3/4 cups
- Finely Chopped Almonds -- 1/2 cup
- Shredded Coconut Flakes -- 1 cup
- Unsalted Butter -- 1/2 cup
- Cream -- 2 Tbsp + 2 tsp
- Vanilla Custard Powder (such as Birds custard powder)/ Vanilla Pudding-- 2 Tbsp
- Icing Sugar -- 2 cups
- Semi-sweet Chocolate -- 4 squares (1 oz each)
- Unsalted Butter -- 2 Tbsp
- In a double boiler (heat proof bowl placed on top of saucepan filled with simmering water in such a way that the bowl doesn't touch the water) melt the butter, sugar, and cocoa. Add beaten egg and stir until it thickens. Remove from heat and mix the crumbs, coconut, and nuts. In an ungreased 8x8 pan press the chocolate mixture firmly.
- In a medium bowl beat butter, cream, custard powder, and icing sugar together until light. Spread this middle layer over the bottom layer. Using a butter knife spread evenly.
- In a double boiler, melt chocolate and butter over medium-low heat. Cool lightly but when the chocolate is still liquid, pour on top of the middle layer. Chill in refrigerator. Slice and Enjoy!!!
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