Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Gingersnap Nanaimo Bars

by Marie Telling • from the video Canadian Chocolate Bars Four Ways

Ingredients

for 9 bars

Crust

  • ½ cup
    butter (115 g)
  • 5 tablespoons
    cocoa powder
  • ¼ cup
    sugar (50 g)
  • 1 egg, beaten
  • 1 ¼ cups
    graham cracker crumbs (105 g)
  • 1 cup
    sliced almond, finely chopped (70 g)
  • ½ cup
    flaked coconut (35 g)

Middle layer

  • ½ cup
    butter, softened (115 g)
  • 2 tablespoons
    custard powder
  • 1 tablespoon
    cinnamon
  • 1 teaspoon
    ground ginger
  • ½ teaspoon
    ground cloves
  • ½ teaspoon
    ground nutmeg
  • 5 teaspoons
    heavy cream
  • 1 ½ cups
    powdered sugar (240 g)
  • 1 cup
    gingersnap crumb (115 g)

Chocolate ganache

  • 6 oz
    chocolate (170 g)
  • 2 tablespoons
    butter
  • coarse gingersnap crumb, to garnish

Advertisement

Preparation

  1. In a medium bowl set over a medium pot of boiling water, melt the butter, cocoa powder, and sugar together.
  2. Add the egg and keep stirring for a minute until the mix thickens.
  3. Remove the bowl from the heat.
  4. Add the graham cracker crumbs, almonds, and coconut flakes.
  5. Mix well, then pour into an 8 x 8 inch (20 x 20 cm) pan and flatten to an even layer.
  6. In a large bowl, cream the softened butter, custard powder, cinnamon, ginger, cloves, nutmeg, and heavy cream together until smooth.
  7. Add the powdered sugar and gingersnap crumbs and mix until smooth.
  8. Spread mixture on top of the crust and in an even layer.
  9. Make the ganache: in a medium bowl set over a medium pot of boiling water, slowly melt the chocolate and the butter.
  10. Let the ganache cool a bit, then pour it over the gingersnap layer.
  11. Chill the bars for at least 3 hours.
  12. Cut the bars into 9 even squares and sprinkle with coarse gingersnap crumbs.
  13. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this