Chocolate Custard Nanaimo Bars Are Making Everyone's Jaw Drop

Most people who try these Nanaimo bars love them! I make them gluten free but you can use regular graham crackers if you wish. That bottom layer is more crunchy, chocolatey and has a hint of coconut. The middle layer is a creamy vanilla custard like filling and topped with a nice layer semi sweet chocolate. You will love them! They are easy to make and quite rich and decadent.
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00:00 Intro
00:45 Chef joke #1
01:14 Bottom Layer of Namaimo bars
05:57 Chef joke #2
06:13 Middle layer custard
07:50 Top Layer semi sweet chocolate
09:08 Taste

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Nanaimo Bars A Traditional Canadian Christmas Dessert
Ingredients:
Bottom Crust:
1 cups (178 gm) Gluten free graham crackers, I used Marys Gone Cookies, honey or cinnamon flavor
cup unsweetened coconut (shredded)
cup sliced raw almonds
1 egg
5 Tbsp. Guittard cocoa powder
14 cup coconut sugar
cup butter, salted

Middle Layer
cup butter, softened
cup cream cheese, softened
3 Tbsp. heavy cream
2 Tbsp. Birds Custard Powder
tsp. Vanilla extract
cup powdered sugar

Top Layer:
6 oz. Guittard semi sweet baking chocolate
2 Tbsp. butter or more

Directions:
Line an 8 x 8 baking dish with parchment paper.

Place the graham crackers into a food processor and grind until smooth. Place the crackers into a bowl.

Add the almonds and the coconut together into the food processor and process until finely ground up. Add the graham crackers to the coconut and almonds and process until combined and there are no chunks.

Place this mixture into a large mixing bowl.

In a small bowl crack the egg and whisk with a fork. Set aside.

In a double boiler add cup butter, the cocoa powder and the coconut sugar. Simmer the pot over low heat. Stir until the coconut sugar is completely dissolved.

Now we will temper the egg which means we will pour a small amount slowly of the chocolate mixture into the bowl with the egg. You must whisk the egg continuously while adding the chocolate. After you add somewhere between and of a cup of the chocolate, you can then add the egg mixture back to the pot of chocolate, still whisking. Then continue to cook the chocolate mixture for 2 minutes over low heat, stirring frequently.

Pour this mixture into the large mixing bowl with the graham crackers and stir to combine. Pour the crumbs into the prepared baking dish and press evenly to form the bottom layers. You can use a flat bottom glass to press the crumbs.

Place the crust into the refrigerator for hour before adding the custard layer.

In a large mixing bowl, combine cup butter and cup cream cheese. Mix with a hand mixer until combined.

Then add the custard powder, heavy cream, and vanilla and beat until smooth. Add the powdered sugar, of it at a time. Use a spatula to scrape down the sides of the bowl when needed. Pour the custard over the bottom layer and smoother it out using an offset spatula.

Place this back into the refrigerator for an hour before adding the last layer.

Place the baking chocolate and butter into a double boiler making sure the water in the bottom pot does not touch the top pot. Stir over low heat until the chocolate is smooth. If your chocolate does happen to seize up and get too thick, add another Tbsp. of butter.

Pour this chocolate over the the top of the dish and smooth until evenly coated. Refrigerate again for at least a half hour.

To serve, run a knife around the edge of the bars where there is not parchment paper. You should be able to lift out the bars. Cut into squares and serve. Enjoy!

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Rockin Robin
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