Salted-almond Nanaimo bars
By Chatelaine
Photo, Erik Putz.
Some of our kitchen team find traditional Nanaimo bars too sweet, so we developed a bar we all could love. Thanks to cocoa powder, salted almonds and much less sugar, we got it.
Ingredients
-
1/2 cup
unsweetened dessicated
coconut
, toasted
-
3/4 cup
graham-cracker crumbs
-
1/3 cup
finely chopped salted roasted
almonds
, divided
-
1/4 cup
cocoa powder
-
1/3 cup
unsalted
butter
, melted
-
1 tbsp
corn syrup
Topping
-
3/4 cup
icing sugar
-
1/2 cup
unsalted
butter
, at room temperature
-
2 tbsp
custard powder
-
1
vanilla bean
, seeds scraped
-
1/2 tsp
vanilla
-
1/8 tsp
almond extract
-
1 cup
semi-sweet
chocolate chips
Instructions
- LINE an 8 × 8-in. baking pan with overhanging parchment.
- COMBINE toasted coconut with graham cracker crumbs, 1/4 cup almonds and cocoa powder in a large bowl. Stir in 1/3 cup melted butter and corn syrup. Press evenly into prepared pan.
- BEAT icing sugar with 1/2 cup butter, custard powder, vanilla seeds and vanilla and almond extracts using an electric mixer on low, 1 min. Increase speed to medium-high and beat until pale and fluffy, 2 min. Spread evenly over base.
- MICROWAVE chocolate in a small bowl, stirring halfway, until smooth, 1 to 2 min. Pour over custard, smoothing top. Sprinkle with remaining almonds. Chill until firm, 2 hours. Let stand 15 min, then cut into bars.
How to melt chocolate using a double-boiler
Nutrition (per bar)
- Calories
- 148,
- Protein
- 1 g,
- Carbohydrates
- 13 g,
- Fat
- 11 g,
- Fibre
- 1 g,
- Sodium
- 37 mg.
