Cherry Nanaimo Bars
Prep Time
Cooking Mode
Base:
1⁄2 cup unsalted butter
1⁄3 cup granulated sugar
5 tbsp cocoa
1⁄2 tsp salt
1 egg
1 1⁄2 cups graham cracker crumbs
1 cup sweetened shredded coconut
Custard:
1⁄2 cup unsalted butter, softened
1 1⁄2 cups icing sugar
3 tbsp Bird’s Custard Powder (or other instant vanilla pudding)
2 tbsp heavy cream
1 tsp vanilla extract
1⁄8 tsp almond extract
pinch salt
2 tbsp cherry juice
1⁄3 cup fresh cherries, cut into quarters
Top:
1 cup dark chocolate
3 tbsp unsalted butter
Base:
1⁄2 cup unsalted butter
1⁄3 cup granulated sugar
5 tbsp cocoa
1⁄2 tsp salt
1 egg
1 1⁄2 cups graham cracker crumbs
1 cup sweetened shredded coconut
Custard:
1⁄2 cup unsalted butter, softened
1 1⁄2 cups icing sugar
3 tbsp Bird’s Custard Powder (or other instant vanilla pudding)
2 tbsp heavy cream
1 tsp vanilla extract
1⁄8 tsp almond extract
pinch salt
2 tbsp cherry juice
1⁄3 cup fresh cherries, cut into quarters
Top:
1 cup dark chocolate
3 tbsp unsalted butter
Directions
1Line an 8” square pan with parchment, leaving an overhang on the sides to help unmold. Set aside.
2Base: In a medium saucepan over medium-low heat, melt the butter, sugar, cocoa and salt together. Once fully melted and well mixed, remove from the heat. Add the egg and mix thoroughly to combine.
3Add the graham crumbs and coconut and mix until combined.
4Transfer the mixture to the prepared pan and press down evenly using an offset spatula or bottom of a measuring cup to compress the base. Place in the refrigerator to set
5Custard: In the bowl of standing mixer fitted with the paddle attachment or using a handheld mixer, cream the butter, icing sugar, custard powder, cream, vanilla, almond and salt together until light and creamy.
6Add cherry juice and chopped cherries to the bowl.
7Mix to combine.
8Transfer the custard to the pan and spread the mixture out evenly using an offset spatula.
9Place the pan in the freezer
10Top: In a small bowl placed over a simmering pot of water, or in a microwave, melt the chocolate and butter together until fully combined.
11Transfer to the top of the custard and spread it out evenly using an offset spatula. Place in the refrigerator until set, about 30 minute.
12Using the overhanging sides of the parchment paper, remove the bars from the pan and place on a cutting board.
13Cut the bars into 12 rectangles using a hot, dry knife. Store the bars in the refrigerator.
Disclaimer
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Personal Note
Personal Note
