Nanaimo Bars

To create an attractive and delicious dessert, carefully follow the steps below, which will guide you through the preparation process of this three-layer dessert, perfect for any occasion.

The first layer is the delicious base of this dessert. Start by melting the butter in a pot over low heat. It is important to gently stir with a heat-resistant spatula to prevent the butter from burning. Once the butter has completely melted, remove the pot from the heat and add the sugar, continuing to stir to incorporate it well. Now is the time to add the cocoa, carefully mixing until the mixture becomes homogeneous. The suggestion is to stir until the sugar starts to melt, to achieve a fine texture.

After you have obtained a uniform base, gradually add the beaten egg, continually mixing with a whisk. This step is essential to ensure a good integration of the ingredients. Place the pot back on low heat and stir constantly for 1-2 minutes, until the mixture thickens slightly. After this, remove the pot from the heat, add the vanilla essence, and mix quickly. Transfer the mixture to a large bowl, where you will combine the previously crushed digestive biscuits. Add the coconut flakes, mixing well, followed by the chopped pecans, for an extra texture and flavor.

Prepare a 23 x 23 cm frame, which you can protect with plastic wrap at the bottom. Pour the mixture into the tray, leveling it and pressing it well with the back of a spoon or a spatula. Cover the tray with plastic wrap and let it chill in the refrigerator for about an hour to set.

For the second layer, use an electric mixer to beat the butter until it becomes soft and creamy. Add the pudding powder and vanilla essence, continuing to mix. Introduce the powdered sugar and continue mixing until you obtain a homogeneous mixture. If the mixture is too thick, add 2-3 tablespoons of milk until you achieve a soft and creamy consistency that is easy to spread. Evenly distribute the mixture over the base layer and level it with a spatula. Cover again with plastic wrap and let it chill in the refrigerator for 30 minutes to an hour.

For the third layer, melt the chocolate together with the butter in a bain-marie, stirring constantly. Once you obtain a homogeneous mixture, spread it warm over the previous layer, ensuring it is even. Then, let the dessert chill in the refrigerator for about 10 minutes, until the chocolate hardens.

The finished dessert should be kept in the refrigerator and it is recommended to portion it only before serving, to maintain its perfect texture. Serve it cold and enjoy every delicious bite!

 Ingredients: For the first layer (the base layer): - 113 g unsalted butter at room temperature (soft but not melted), cut into pieces - 50 g granulated sugar - 30 g unsweetened cocoa powder, freshly sifted - 1 large egg (kept at room temperature for 20 minutes before use) beaten with a whisk - 1 teaspoon vanilla essence - 200 g crushed digestive biscuits - 65 g desiccated coconut - 50 g coarsely chopped pecans in the food processor. For the second layer (the middle layer): - 56 g unsalted butter at room temperature (soft but not melted), cut into pieces - 5 - 6 tablespoons of 1.5% UHT milk - 20 g vanilla custard powder (Bird's) is the original ingredient used in the recipe but can be replaced with high-quality vanilla pudding powder if necessary - 1/2 teaspoon vanilla essence - 230 g freshly sifted powdered sugar twice. For the third layer (the top layer): - 120 g high-quality semi-sweet chocolate, cut into pieces - 16 g unsalted butter at room temperature (soft but not melted). To prepare this dessert, you need a tray/frame measuring 23 x 23 cm.

 Tags:  eggs milk unt sugar chocolate cocoa nut christmas and new year's recipes vegetarian recipes recipes for children