Homemade Nanaimo Bars Kit

Name: Homemade Nanaimo Bars Kit Serves 4
Total time: 1 h 40 min
Yield: 2
Cuisine: 0
Ingredients: ¼ cup Cocoa Powder; ½ cup Bittersweet Chocolate Chips; 56 mL Cream; 8 tbsp Shredded Coconut; 1 unit(s) Egg; 9 g Cornstarch; 56 g Walnuts, chopped; 1.5 cup Icing Sugar; ¾ cup Graham Cracker Crumbs; 4 tbsp Brown Sugar; 2 tsp Oil*; ½ tsp Salt*; 9.66 tbsp Butter*

Serves 4

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Get ready for a lightened-up but just-as-delicious version of the Canadian classic! A chocolatey coconut walnut base is topped with a thin custard layer and finished off with a bittersweet chocolate coating. Pass the milk!

Allergens:

Soja

•Milk

•Schwefeldioxide und Sulfite

•Egg

•Walnüsse

•Hvede

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 40 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

/ serving 4 people

¼ cup

Cocoa Powder

½ cup

Bittersweet Chocolate Chips

56 mL

Cream

8 tbsp

Shredded Coconut

1 unit(s)

Egg

9 g

Cornstarch

56 g

Walnuts, chopped

1.5 cup

Icing Sugar

¾ cup

Graham Cracker Crumbs

4 tbsp

Brown Sugar

Not included in your delivery

2 tsp

Oil*

½ tsp

Salt*

9.66 tbsp

Butter*

Nutrition Values

Calories960 kcal

Fat61 g

Saturated Fat34 g

Carbohydrate102 g

Sugar77 g

Dietary Fiber7 g

Protein9 g

Cholesterol140 mg

Sodium450 mg

Trans Fat1.5 g

Potassium450 mg

Calcium75 mg

Iron6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Rolling Pin

•Large Bowl

•8x8" Baking Dish

•Whisk

•Measuring Spoons

•Spatula

•Medium Bowl

Cooking Steps

Open one side of the package of walnuts.
Using a rolling pin or heavy-bottomed pot, crush walnuts in their package until broken into small crumbs (or finely chop if you prefer).
Melt 5 tbsp butter in a large microwave-safe bowl. (NOTE: Save the remaining softened butter for later) Once melted, whisk in brown sugar, then egg. Add cocoa powder, 3/4 cup graham cracker crumbs, coconut, walnuts and 1/2 tsp salt, then stir to combine.

Press chocolate mixture into the bottom of the prepared tin. (TIP: Use the back of a measuring cup to help smooth out crust.)
Bake chocolate-coconut crust in the middle of the oven until no longer shiny, 12-15 min. Place tin on a wire rack in the freezer to cool, 10 min.

Meanwhile, combine 4 tbsp softened butter, icing sugar, cornstarch and 1/4 tsp salt in a large bowl, using a wooden spoon or spatula, until smooth and creamy, 2-3 min. (TIP: Make sure butter is very soft for this step to help icing sugar combine!) Add cream and stir until fully combined and no lumps remain. Scrape filling over cooled crust, then use a spoon or knife to spread it into an even layer.
Place tin in the freezer until firm, 30 min.
Meanwhile, combine chocolate chips and 2 tsp oil in a medium microwave-safe bowl. Microwave, stirring every 20 seconds, until melted and smooth.

Pour chocolate mixture over chilled cream layer and spread to the edges of the pan using a spoon or spatula. (TIP: If you have flaky sea salt, sprinkle a pinch over chocolate layer!).
Place baking tin in the fridge until completely cool, 30-45 min.
Run a sharp knife around the edges of the tin, then remove by pulling on the parchment paper.
Slice into desired number of squares and serve.