Birds Custard Nanaimo Bars Recipes

KETO NANAIMO BAR RECIPE - LOW CARB AND GLUTEN FREE

Steps:

• In double boiler or heavy sauce pot on low heat, mix the butter, sweetener and cocoa powder until all melted. Stir in beaten egg slowly. When mixture thickens remove from heat and mix in almond flour, coconut and cinnamon. Combine until it looks like a ball of dough.
• Press chocolate coconut dough into the bottom of a 9x13 pan lined with parchment or wax paper. Place in fridge to firm up.
• In a mixing bowl, combine butter, custard powder, sweetener and cream
• Mix until fluffy (see below to see what it should look like)
• Spread custard over the chocolate coconut base and place back into fridge
• In heavy saucepan or double boiler melt the butter. Add in chocolate and sweetener. Stir until smooth and remove from heat. Allow to cool for about 10-15 minutes. You want it to still be liquid.
• Spread over the custard layer
• Cover pan with clear wrap and place back in fridge for 2-3 hours.

NANAIMO BARS I

Steps:

• Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
• Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
• Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
• Refrigerate till hardened.
• Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.

NANAIMO BARS

Steps:

• Preheat your oven to 350F/180C. Mix all ingredients for the base in a large bowl. Line your 9 inch X 13 inch pan with parchment paper and pack your crumb mixture firmly into the pan. Bake for 10 minutes. Set aside to cool in the pan.
• While the base is chilling beat the middle layer ingredients until smooth and spread over the base. Chill for 60 minutes.
• Melt chopped chocolate with a tablespoon of butter in a double boiler. Or if you don't have one, set a bowl with chocolate over a pot of simmering water and melt your chocolate this way.
• Spread melted chocolate over the cream layer. Let the chocolate set for 30-40 minutes. Then cut into bars, so your chocolate layer won't crack later when the chocolate hardens. Chill until firm for several hours or overnight.

THE ORIGINAL NANAIMO BAR

Steps:

• Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan.
• Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
• Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator.

NANAIMO BARS III

Steps:

• In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
• For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
• While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

AUTHENTIC NANAIMO BARS

Steps:

• Bottom Layer'.
• Melt first three ingredients in the top of a double boiler.
• Add egg when the butter and cocoa are warm (not hot) and stir hard to cook and thicken and not let the egg scramble .About 1 minute is good.
• Remove from heat.
• Stir in crumbs, coconut and nuts.
• Press firmly into an ungreased 8 X 8 pan.
• Second Layer:.
• Cream butter, cream, custard powder and icing sugar together well.
• Beat until light.
• Spread over bottom layer.
• Third Layer:.
• Melt chocolate and butter over low heat.
• Cool.
• Once cool enough to not melt the middle layer, but still liquid, pour over second layer, tilt pan so it is evenly covered and chill in refrigerator.