Friday, December 2, 2011

Gluten Free Nanaimo Bars

Some holiday traditions should really be done all year round. The Nanaimo bar is always around the house at the holidays. Normally made with graham cracker crumbs, I had to make a change this year and there's no difference whatsoever. Other than no tummy ache!!

From Wiki: "The Nanaimo bar is a dessert of Canadian origin popular across North America. A type of chocolate no-bake square, it is named after the West-Coast city of Nanaimo, British Columbia. It consists of a wafer crumb-based layer, topped by a layer of light vanilla or custard flavoured butter icing, which is covered in chocolate made from melted chocolate squares.[1] Many varieties are possible by using different types of crumb, flavours of icing (e.g. mint, peanut butter), and types of chocolate. Two popular variations on the traditional Nanaimo bar involve mint flavoured icing or mocha flavoured icing."

I used Josef's graham crackers:

They worked fantastic but are slightly difficult to find. Kinnikinnick Graham Crumbs are becoming more widely available though.
Since my Sugar Cookies turned out so well last time, I think I might bake a few a little bit more and then crush them. I'm sure I will find a place for the rest of the cookies that are made. The first batch didn't last long at all!

Nanaimo Bars


1/2 cup butter
1/4 cup white sugar
1 egg
4 Tbsp cocoa
2 cups graham wafer crumbs
1/2 cup chopped walnuts or pecans


1/4 cup butter
3 Tbsp milk
1 Tbsp vanilla custard powder or pudding powder
2 cups sifted icing sugar
Add peppermint extract to taste and green food colouring to tint to your preference


4 squares semi-sweet chocolate
1 tsp butter

For base:
Mix 1/2 cup butter, white sugar, egg and cocoa in top of double boiler and set over boiling water. Stir until mixture resembles a custard. Combine crumbs and nuts and mix into cocoa mixture. Spread and press tightly into a 9x9 pan. Chill while preparing custard.

For custard:
Cream 1/4 butter, milk, custard powder and icing sugar, peppermint and food colouring together and spread over mixture in pan. Chill while preparing topping.

Melt chocolate over hot water and add butter and blend well. Spread over custard filling. Let set and chill.*
If you like, when the chocolate has set slightly you can score the chocolate so that it won't break when it's firmly set.


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