Canadian Chocolate Bars Four Ways

Coconut Nanaimo Bars

Ingredients

for 9 bars

CRUST

½ cup (115 g) butter

¼ cup (50 g) sugar

5 tablespoons cocoa powder

1 egg, beaten

1 ¼ cups (105 g) graham cracker crumbs

1 cup (70 g) sliced almond, chopped

½ cup (35 g) flaked coconut

MIDDLE LAYER

½ cup (115 g) butter, softened

2 tablespoons custard powder

3 tablespoons coconut milk

1 ½ cups (240 g) powdered sugar

1 cup (60 g) unsweetened shredded coconut

CHOCOLATE GANACHE

2 tablespoons butter

6 oz (170 g) chocolate

shredded coconut, to garnish

Preparation

In a bain-marie, melt the butter, sugar, and cocoa powder.

Stir in the egg and keep stirring for a minute until the mix thickens.

Remove the bowl from heat.

Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.

When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.

Cream the custard powder, softened butter, and coconut milk until smooth.

Add the powdered sugar and the shredded coconut and mix until smooth.

Pour the mixture on top of the crust and spread it until you get an even layer.

In a bain-marie, slowly melt the chocolate and the butter.

Cool it down a little bit then pour it over middle layer.

Chill the bars for at least 3 hours.

Cut them into 9 even squares and sprinkle each one with shredded coconut.

Enjoy!

Mocha Nanaimo Bars

Ingredients

for 9 bars

CRUST

½ cup (115 g) butter

¼ cup (50 g) sugar

5 tablespoons cocoa powder, you can add 1 tbsp of instant coffee if you want a stronger mocha flavor

1 egg, beaten

1 ¼ cups (105 g) graham cracker crumbs

1 cup (140 g) sliced almond, chopped

½ cup (50 g) flaked coconut

MIDDLE LAYER

½ cup (115 g) butter, softened

2 tablespoons custard powder

5 teaspoons heavy cream

2 tablespoons instant coffee

2 cups (320 g) powdered sugar

CHOCOLATE GANACHE

2 tablespoons butter

6 oz (170 g) chocolate

cocoa powder, to garnish

Preparation

In a bain-marie, melt the butter, sugar, and cocoa powder.

Stir in the egg and keep stirring for a minute until the mix thickens.

Remove the bowl from heat.

Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.

When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.

Cream the custard powder, softened butter, cream, and instant coffee until smooth.

Add the powdered sugar and mix until smooth.

Pour mixture on top of the crust and spread it until you get an even layer.

In a bain marie, slowly melt the chocolate and the butter.

Cool it down a little bit then pour it over middle layer.

Chill the bars for at least 3 hours.

Cut them into 9 even squares and sprinkle each one with cocoa powder.

Enjoy!

Birthday Cake Nanaimo Bars

Ingredients

for 9 bars

CRUST

½ cup (115 g) butter

¼ cup (50 g) sugar

5 tablespoons cocoa powder

3 eggs, beaten

1 ¼ cups (105 g) graham cracker crumbs

1 cup (70 g) sliced almond, chopped

½ cup (35 g) flaked coconut

MIDDLE LAYER

½ cup (115 g) butter, softened

2 tablespoons custard powder

5 teaspoons heavy cream

2 cups (320 g) powdered sugar

½ cup (80 g) rainbow sprinkles, or funfetti

CHOCOLATE GANACHE

2 tablespoons butter

6 oz (170 g) white chocolate

rainbow sprinkles, to garnish

Preparation

In a bain-marie, melt the butter, sugar, and cocoa powder.

Stir in the egg and keep stirring for a minute until the mix thickens.

Remove the bowl from heat.

Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.

When well mixed, pour into an 8 x 8 inch (20x20 cm) pan and flatten until you get an even layer.

Cream the custard powder, softened butter, and heavy cream until smooth.

Add the powdered sugar and mix until smooth.

Add the sprinkles and mix.

Pour the mixture on top of the crust and spread it until you get an even layer.

In a bain marie, slowly melt the white chocolate and the butter.

Cool it down a little bit then pour it over middle layer.

Chill the bars for at least 3 hours.

Cut them into 9 even squares and sprinkle each one with rainbow sprinkles.

Enjoy!

Gingersnap Nanaimo Bars

Ingredients

for 9 bars

CRUST

½ cup (115 g) butter

5 tablespoons cocoa powder

¼ cup (50 g) sugar

1 egg, beaten

1 ¼ cups (105 g) graham cracker crumbs

1 cup (70 g) sliced almond, finely chopped

½ cup (35 g) flaked coconut

MIDDLE LAYER

½ cup (115 g) butter, softened

2 tablespoons custard powder

1 tablespoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

5 teaspoons heavy cream

1 ½ cups (240 g) powdered sugar

1 cup (115 g) gingersnap crumb

CHOCOLATE GANACHE

6 oz (170 g) chocolate

2 tablespoons butter

coarse gingersnap crumb, to garnish

Preparation

In a medium bowl set over a medium pot of boiling water, melt the butter, cocoa powder, and sugar together.

Add the egg and keep stirring for a minute until the mix thickens.

Remove the bowl from the heat.

Add the graham cracker crumbs, almonds, and coconut flakes.

Mix well, then pour into an 8 x 8 inch (20 x 20 cm) pan and flatten to an even layer.

In a large bowl, cream the softened butter, custard powder, cinnamon, ginger, cloves, nutmeg, and heavy cream together until smooth.

Add the powdered sugar and gingersnap crumbs and mix until smooth.

Spread mixture on top of the crust and in an even layer.

Make the ganache: in a medium bowl set over a medium pot of boiling water, slowly melt the chocolate and the butter.

Let the ganache cool a bit, then pour it over the gingersnap layer.

Chill the bars for at least 3 hours.

Cut the bars into 9 even squares and sprinkle with coarse gingersnap crumbs.

Enjoy!