The chocolate layer on top often makes it difficult to make clean cuts without the chocolate cracking. Here are my tips:
Don’t forget the oil in the chocolate topping.
When the chocolate is about 75% hardened, score the top of the bars by gently tracing the line where you’ll cut them. Slide the knife across as you score the bars – just going into the chocolate layer.
Use a thin, sharp knife (not a table knife).
Don’t cut the bars when they’re cold from the fridge. Room temperature chocolate is much easier to cut.
VARIATIONS
To make Nanaimo bars without coconut – use 2 ¼ cups graham crumbs and ¾ cup chopped walnuts in the base layer.
To make Nanaimo bars without nuts – use 2 cups graham crumbs and 1 cup shredded coconut in the base layer.
For a less sweet Nanaimo bar – make sure to use unsweetened coconut in the base layer. Use ¼ cup less powdered sugar in the middle, and dark chocolate for the topping.
Nanaimo Bars
Classic, no-bake Nainamo bars with a chocolate coconut base, custard buttercream filling, and a layer of chocolate on top. Learn how to make this iconic Canadian dessert – with or without custard powder.
Prep Time 30minutes mins
Chilling 1hour hr 30minutes mins
Total Time 2hours hrs
Course: DessertCuisine: CanadianKeyword: 8×8, Nanaimo Bars, Traditional Servings: 16 bars Calories: 242kcal Author: Fiona Dowling
Ingredients
Grandma’s Peach Cobbler Pie
Homemade Lemon Cheese with Gelatin and Chia Seeds
ROTISSERIE CHICKEN AND STUFFING CASSEROLE
Cheesy Garlic Cruffin
This looked so good when I saw it, I had to make it right away! Needless to say, it was a hit!
What Ben Affleck said to Jennifer Lopez during their famous red carpet “argument” is revealed by lip readers.
Festive Herring Lavash Roll: A Quick, Affordable Christmas Treat!
Man Who Is Certain Late Ex-wife Gave Birth to Only One Kid Meets Their Daughter’s Carbon Copy – Story of the Day
Crockpot Chicken & Gravy
