Nanaimo bars: Are they worth it?

M

marilynfl

Moderator
In 2004 we spent 3 weeks on Vancouver Island and I balanced the Yin/Yang of my caloric intake by having cod or Nanaimo bars practically every day. I loved that place and admire Canadians for having the ability to cram three layers of wonderfulness into a single bite.

I haven't had that dessert since then as it is not readily found in FL or NC. However, NYTimes just ran a article on the variations of a Nanaimo bar and my lust was stirred but this time with a more judicious eye toward my expanding thighs. From the ingredient list, the calorie cost seems a tad...over the top.

A local volunteer center is looking for donations for a chocolate fundraising event. That's a possibility, but I'm a tad intimidated by the 100-sample requirement for a recipe I've never made that seems a bit expensive.

I guess I'm questioning whether to spend the time and money and calories to recall a wonderful dessert...or just live with my fond memories and save up for another trip to Tofino and Sooke Island?

I'll link both the article and the recipe, but not sure if either will last. NYTimes is getting very iffy on the recipe front:

https://cooking.nytimes.com/recipes/1020098-nanaimo-bars

 
I remember Michael asking, decades ago, what kind of nuts are tradtional. I think you went with

something different Michael, but it was walnuts. My mom was making them in the 50s for church teas. They were a luxury item then. But then, butter was a luxury item for my mom.

I am now allergic to walnuts so would use pecans.

I can't see the recipe that you have linked Marilyn. So, I'm not sure about the expense. I do know that they are simply wonderful. Every local 'event' that I go to here, has Nanaimo bars. The supermarkets always have them fresh, piles of them, made here and made right. Always. (I am now 50 miles from Nanaimo). Maybe they are for tourists but the locals sure do buy them.

 
Nanaimo Bars from NYTIMES

INGREDIENTS
FOR THE BASE:
½ cup/115 grams unsalted butter (1 stick), cut into pieces
¼ cup/50 grams granulated sugar
1 large egg
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups/235 grams graham cracker crumbs
1 cup/85 grams unsweetened shredded coconut
½ cup/50 grams finely chopped walnuts, almonds or pecans (or a mixture)
FOR THE BUTTERCREAM:
¼ cup/60 grams unsalted butter (1/2 stick), at room temperature
3 tablespoons heavy cream
2 tablespoons custard powder, such as Bird’s
2 cups/245 grams confectioners’ (icing) sugar
FOR THE CHOCOLATE TOPPING:
4 ounces/115 grams semisweet chocolate, broken into 1/2-inch (1 1/4-centimeter) pieces
2 tablespoons unsalted butter
Flaky sea salt, for sprinkling (optional)

PREPARATION
Line an 8-by-8-inch (20-by-20-centimeter) metal baking pan with parchment, allowing parchment to overhang by about 2 inches (5 centimeters) on two sides.
Prepare the base: In a double boiler, or a heatproof bowl placed over a saucepan of boiling water, whisk butter with granulated sugar, egg, cocoa powder and vanilla until melted. Continue whisking until mixture thickens slightly, 1 to 2 minutes. Remove from heat.
Stir in crumbs, coconut and nuts until the mixture is well combined and resembles wet sand.
Transfer mixture to the parchment-lined pan and use your fingers to press it into an even layer. Transfer pan to the refrigerator to chill until firm, at least 15 minutes.
Meanwhile, prepare the buttercream: In a stand mixer fitted with a paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined, scraping sides and bottom of the work bowl as needed. Add 1 cup confectioners’ sugar and mix on low until incorporated. Add remaining confectioners’ sugar and mix on low until combined, scraping the bottom of the bowl as needed, then mix on medium-high speed until smooth, light and fluffy, 2 to 3 minutes.
Remove pan from refrigerator. Dollop the buttercream on top of the base layer then gently spread it evenly on top using an offset spatula. Transfer pan to the refrigerator to chill until buttercream is set, about 30 minutes.
Prepare the topping: In a small, heavy saucepan or a double boiler, heat the chocolate and butter over low, stirring often, until melted and evenly combined, 2 to 3 minutes. Remove from heat. Take pan from refrigerator and pour chocolate on top of buttercream layer. Working quickly and carefully, spread the chocolate evenly over the buttercream using an offset spatula. Sprinkle with flaky sea salt, if using.
Return pan to refrigerator and chill until chocolate hardens, about 25 minutes.
To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.

 
Ditto. I bought a jar from Publix British Food section. Used once for Boston Cream Pie. Hated it.

It leaves a chemical taste. Ditched it.

 
thanks Marilyn. I'm off to the sprmrkt tomorrow to find out what is in their yellow layer.

I'm guessing that is the expensive part to which you refer.

I checked all the old Canadian sources and Bird's does appear in all of them.

I think it's an old British holdout.

 
If the bird's powder is expensive for just a bit you can sub

Substitute cornstarch equally for custard powder when it is called for as an ingredient in recipes for cakes, desserts or sauces. For instance, if the recipe calls for 2 tbsp. of custard powder, use 2 tbsp. of cornstarch. Add vanilla extract to match the flavor of custard powder.

 
Expensive comment relates to providing 100 free samples. This recipe only

makes 16 pieces. I'm also concerned about it being chilled until used. I'll have to turn over the donation samples early in the day. Can't guarantee they will be cared for in the right way.

Be wary of that Birds' Custard. I didn't like the taste. It left a chemical finish to me. I make a perfect "from scratch" pastry cream and would use that rather than this product if I were to make this. But then, maybe it's a cultural thing...a product people grew up with.

 
Yes, that I understand. Perhaps another choice would be preferable. Never noticed the chemical

flavour in the custard powder but I sure wouldn't want to eat it without lots of other flavours around it.

 
So I asked the question: Do they use custard powder in them? Answer:

Don't know. We make them, but in Nanaimo, not here.

Funny

Well, at least they're authentic.

 
I think the custard would just help set it more firmly. I worked for a crazy guy who owned

a huge restaurant in Tampa. I was not allowed to use anything with chemicals in it to test out my recipes for him and he often wouldn't let me even use white sugar.

BUT, the guy had the pastry cooks add a box of Hershey's chocolate instant pudding to their mousse pie (which was all Belgium chocolate and heavy cream) because he liked how much cleaner it cut.

I could spell out the entire national anthem with the letters from all the chemicals in that box of instant pudding.

Go figure.

 
Have you eaten one of these? Not sure. The yellow part is firm and doesn't squish when the whole

piece is eaten.

A pastry cream with a LOT of cornstarch would work.

You know I can't walk into the bakery section of a supermarket without thinking of you now.

 
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