A few years ago, I attended a training in Canada and discovered what I can only describe as dessert perfection. They introduced me to the most incredible bars, rich chocolate, creamy vanilla filling, and just the right amount of crunch. I was hooked! They even sent me home with a box mix, and let me tell you, it was pure heaven.
Fast forward to this Christmas, when I had the chance to taste them again at a holiday event. One bite and I knew I had to recreate these beauties in my own kitchen. So, I rolled up my sleeves, experimented with a few ideas, and… success! These bars turned out absolutely fabulous!
Nanaimo Bars- Tiff's Version
First Layer
- 18 Oreo cookies (I used Double Stuf) crushed - I put mine in a blender
- 3 Tablespoons melted butter
- 1/2 cup slivered almonds broken up a bit
- 1 cup coconut flakes
Mix together and press into an 8x8 pan lined with parchment paper
Put in the refrigerator while you prepare filling.
Put in the refrigerator while you prepare filling.
Middle Layer
- 1/2 cup butter, softened
- 2 Tablespoons vanilla pudding mix
- 3 Tablespoons heavy whipping cream
- 2 cups powdered sugar
In your stand mixer, add the pudding mix, butter and cream. Use the whisk attachment and beat until light and fluffy.
Add the powdered sugar one cup at a time, beating in between, until light and fluffy.
Spread on top of the crust layer.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Add the powdered sugar one cup at a time, beating in between, until light and fluffy.
Spread on top of the crust layer.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Top Layer
- 3 -4 Lindt Milk Chocolate Truffle candy bars
- 2 Tablespoons heavy cream
Prepare a double boiler by bringing about 2 inches of water to a boil in a medium sized pot. Place chocolate and cream in a metal or glass bowl. Place on top of boiling water, make sure bottom of the bowl does not touch the water.
Stir chocolate mixture until it is melted and creamy.
Let cool for a few minutes and then spread on top of your middle layer.
Chill in the fridge for about 15-20 minutes or until the chocolate is set.
Remove bars and cut into squares.
Store in the fridge as these are best chilled for that perfect bite, creamy middle, crunch crust and smooth chocolate top.
Stir chocolate mixture until it is melted and creamy.
Let cool for a few minutes and then spread on top of your middle layer.
Chill in the fridge for about 15-20 minutes or until the chocolate is set.
Remove bars and cut into squares.
Store in the fridge as these are best chilled for that perfect bite, creamy middle, crunch crust and smooth chocolate top.
*Alternative top layer
- 4 oz chocolate squares
- 3 Tablespoons butter
- 2 Tablespoons heavy cream
They will keep fresh in the fridge for up to a week but trust me they won't last that long!
Enjoy!
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