canadiandessert
Barras de Nanaimo
Un canadiense sin hornear clásico — una base de chocolate-coco-nuez, un relleno de crema de vainilla, y una parte superior de chocolate brillante. Tres capas, sin horno.
Prep
30 min
Cook
0 min
Servings
16
Difficulty
Easy
★★★★★
4.8(512 calificaciones)#no-bake#chocolate#Canadian#bars#dessert
Acerca de esta receta
Las barras de Nanaimo son un ícono sin hornear de Columbia Británica — nombradas después de la ciudad de Nanaimo en la Isla de Vancouver donde aparecieron por primera vez. Sus tres capas distintas — una base chocolatey-coco-nuez, un centro de crema de vainilla suave, y una parte superior de chocolate oscuro brillante — son tan visualmente impresionantes como deliciosas. Se convirtieron en un símbolo nacional cuando fueron servidas en la Feria Mundial de 1986 en Vancouver.
Ingredientes
Sirve 16
- 115 gbutter(melted)
- 50 gcocoa powder
- 50 gsugar
- 1egg
- 200 ggraham cracker crumbs
- 80 gdesiccated coconut
- 60 gwalnuts(chopped)
- 60 gbutter(softened, for filling)
- 200 gicing sugar
- 2 tbspcustard powder or vanilla pudding mix
- 3 tbspmilk
- 150 gdark chocolate(for topping)
- 30 gbutter(for topping)
Instrucciones
- 1
Base
Mix melted butter, cocoa, sugar, and egg in a saucepan over low heat until egg is cooked. Stir in crumbs, coconut, and walnuts. Press into a lined 20 cm square tin. Chill 15 min.
- 2
Filling
Beat softened butter, icing sugar, custard powder, and milk until smooth and fluffy. Spread over base. Chill 15 min.
- 3
Topping
Melt chocolate and butter together. Spread over filling. Chill until set, at least 30 min.
- 4
Cut and serve
Slice into 16 bars with a sharp knife (warm the knife for clean cuts).
Consejos profesionales
- →
Score the chocolate top lightly before it fully sets to prevent it from cracking when sliced.
- →
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
- →
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
- →
Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
Variaciones
- •
Add peppermint extract to the filling for a mint version
- •
Use peanut butter in place of some butter in the filling
- •
Add a layer of raspberry jam
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Almacenamiento
Refrigerate up to 1 week. Bring to room temperature 10 min before serving for the best texture.
Historia y origen
The first recipe resembling Nanaimo bars appeared in a Nanaimo hospital cookbook in 1952. The recipe spread via women's community cookbooks across Canada throughout the 1950s and 60s. The City of Nanaimo held an official contest in 1985 to determine the definitive recipe.
Preguntas frecuentes
What is custard powder?
Bird's Custard Powder (vanilla-flavoured cornstarch). Vanilla pudding mix works too.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Datos nutricionales
Por porción · 16 porciones totales
Calorías280calorías
Proteína3g
carbohidratos30g
Fat17g
Fibra2g
Proteína3g
carbohidratos30g
Fat17g
Resumen de tiempo
tiempo de preparación30 min
tiempo de cocción0 min
tiempo total30 min
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