You know how one day you’re just living life and then
something happens that changes your life forever? And it makes you wonder how
you ever lived before?
That’s exactly how I felt after I tried my first Naniamo
bar. How did I live before these bars came into my life? They are the best
no-bake bars I have ever had.
If you don’t know what a Naniamo Bar is, it’s a bar that has
a nutty, coconut, biscuit base topped with a creamy custard like filling and a
layer of chocolate. They are named after a town in Canada. There is some debate
about where they originated, but does it really matter after the first bite.
All that matters is where and when you will get more!
When I went in search for a recipe most of the ones I found
were in American cup measurements. It’s not a problem, but since I've been
baking in the UK for some long I have just gotten used to using scales. For these no-bake bars cups just make sense as there is a lot of throw this or that together!
OXO now have a 7 Piece Measuring Cup set available which is
exciting to me because it includes a 1 and a ½ cup as well as a ¾ cup! They
also have a matching 7 Piece Measuring Spoon set of measuring spoons. If you would like a chance to win
a set of each including a Baking Spatula and a magic Baker’s Dusting Wand
please follow the instructions in the widget below!
The best part of these bars is that the creamy custard
middle can be adjusted in many ways. In this one I have added some Chocolate
Baileys! They are one of the most addicting things I have ever made and here’s how I made them...
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Chocolate Bailey’s Nanaimo Bars
the base:
½ cup (114g) butter
¼ cup sugar
5 tablespoons cocoa powder
1 large egg, beaten
1 ½ cups rich tea biscuits, crushed
½ cup chopped mixed nuts
1 cup sweet and tender shredded coconut
Line an 8x8inch square pan with greaseproof paper. Make sure
there is some over hang for easy removal. Melt the butter, sugar, and cocoa
powder in a saucepan. Then add in the beaten egg and whisk quickly until it’s a
thick glossy chocolate. Remove from the heat before adding in the crushed tea
biscuits, chopped nuts, and coconut. Fold until combined and then press down
into the prepared pan. Place in the fridge for at least 30 minutes. About 15
minutes in start the middle layer.
middle layer:
½ cup (114g) butter, softened
2 tablespoons & 2 tsp Chocolate Bailey’s
2 tablespoons custard powder
2 cups icing sugar
Beat the butter for a few minutes in a freestanding mixer
until soft. Then add the Chocolate Bailey’s, custard powder, and icing sugar
and beat until lighter in color and fluffy. It can take around 5 minutes. Then
spread over the base layer, try to get it as flat as possible. Then chill while
you make the top layer.
top layer:
114g dark chocolate
1 ½ tablespoons butter
Melt the chocolate and butter together in a heatproof bowl
over a simmering pot of water. Once it’s completely melted very gently spread
it over the middle layer. Place in the fridge for about an hour before cutting
into squares.
NOW CLOSED
How to enter:
notes: in association with OXO please see contact/policy
page for more information. I bought the Bailey’s they are in no way promoting
this post. Recipe adapted from Cakespy Presents Sweet Treats for a Sugar-Filled
Life by Jessie Oleson.
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