Cookbook:Nanaimo Bars II
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| Nanaimo Bars II | |
|---|---|
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| Category | Recipes for dessert |
| Servings | 12 |
| Time | Prep: 25 minutes Refrigeration: 8 hours |
| Difficulty |  |
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This recipe adapts the classic Canadian dessert recipes for Nanaimo bars to have reduced white sugar and saturated fat, replacing the coconut in the base with rolled oats and sunflower seeds. The sweet custard layer is replaced with a lightly sweetened greek yogurt layer.
Ingredients
[edit | edit source]Base layer
[edit | edit source]- 2 tablespoons unsalted butter
- ¼ cup honey
- 2 tablespoons canola oil
- 1 oz dark chocolate, melted
- 1 cup rolled oats
- ½ cup sunflower seeds chopped to medium coarseness
- ½ cup chopped walnuts
- ¼ cup cocoa powder
- 1 egg, beaten
- 1 cup graham cracker crumbs
- ¼ cup brown sugar
Middle layer
[edit | edit source]- 2 tbsp unsalted butter, softened
- 1 cup skyr or Greek yogurt
- 2 tbsp maple syrup
- 2 tbsp custard powder (or substitute 2 tbsp of corn starch and 1 tsp of vanilla extract)
Top layer
[edit | edit source]- 4 oz dark chocolate, finely chopped
Procedure
[edit | edit source]Prepare the base layer
[edit | edit source]- In a saucepan over low heat, melt the butter with honey, canola oil, and dark chocolate. Stir until smooth.
- Remove from heat, then add the oats, sunflower seeds, walnuts, cocoa powder, and beaten egg. Mix until fully combined.
- Press mixture firmly into a parchment-lined 8x8 inch pan. Chill for 15 minutes.
Prepare the middle layer
[edit | edit source]- In a bowl, cream the butter until light. Add maple syrup and custard powder. Beat until smooth and fluffy.
- Spread evenly over the chilled base. Return to the fridge for 20 minutes.
Prepare the top layer
[edit | edit source]- Sprinkle the finely chopped chocolate evenly on top of the middle layer
For best results, allow the dish to set by sitting in the fridge for 8 hours (overnight). To serve, cut into bars using a sharp knife dipped in warm water for clean edges.
Notes, tips, and variations
[edit | edit source]- Store in an airtight container in the fridge for up to 5 days.
- For a stronger maple flavor, use dark maple syrup in the middle layer.