nanaimo bites

Nanaimo Bites, an inside out Nanaimo bar recipe, in bite size. Recipe from The Canadian Cabin

The last time I had these in Canada was several years ago now. I had enthusiastically and joyously purchased a large tray, certain that I was feeling so deprived of one of my favourite treats that I’d devour most of it. All 2 kilos of chocolate, coconut, custard, cookie and icing. Pure, wonderful, sinful sugar.
As you can imagine, a few bites in and enough was enough. My stomach wasn’t having any more of my brain’s silliness.
Three years later, the thought of Nanaimo bars finally crossed my mind again. But mini sized. Bite sized.
To do this, we turn the recipe inside out.

nanaimo bites
 
Canada's Nanaimo Bars turned inside out into bite sized treats.
Author:
Recipe type: Dessert
Ingredients
  • SHELL
  • As we start with the shell, it’s best to use a chocolate or ice cube (if you want a bigger size) mold.
  • melting chocolate
  • FILLING
  • ⅛ cup of room temperature butter
  • 2 tbsp milk
  • 1 tbsp gf vanilla custard powder
  • ½ tsp vanilla extract
  • 1 cup pure powdered icing sugar (the pink bag with no clumps and is gluten free)
  • BASE
  • ¼ cup melted butter
  • ⅛ cup brown sugar
  • ⅙ cup cocoa powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup crumbled chocolate cookies*
  • ½ cup shredded coconut
  • ¼ cup crushed pecans
Instructions
  1. SHELL
  2. Melt chocolate and coat mold. It’s best to do this bit by bit, pouring a little bit in and swirling it. Just remember you’re creating a shell, not filling the mold.
  3. After each has been filled, pop them in a cool place to set..
  4. FILLING
  5. Once the shell is solid, you can fill them with the centre.
  6. In a bowl, combine the butter, milk, custard powder, vanilla extract and powdered icing sugar. It doesn’t matter what order you put them in, it all ends up the same in the end. But if it’s too drippy, add more icing sugar, bit by bit. If it’s too thick, add just a little bit of milk until you have the right consistency.
  7. Fill each mold and set them in the fridge until firm.
  8. BASE
  9. Next, mix together in a bowl the melted butter, brown sugar and cocoa powder until the brown sugar has dissolved and the cocoa is blended in.
  10. Then add in the egg, vanilla extract, crumbled chocolate cookies, shredded coconut and crushed pecans.
  11. Scoop with a teaspoon the base and press into the molds. Don’t worry if you packed the filling to the brim. I did the same thing and the base just was pressed on top. They stayed together nicely.
  12. Once you do each one, in the fridge it goes.
  13. Once chilled, pop out the Nanaimo bites, and serve.

 

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