Nainamo Bars | How to make Nainamo Bars

By Anju Abraham  |  15th Sep 2015  |  
4.0 from 1 review Rate It!
  • Nainamo Bars, How to make Nainamo Bars
Nainamo Barsby Anju Abraham
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    20

    People

2

1





Video for key ingredients

  • Homemade Ganache

About Nainamo Bars

This is a Canadian recipe. Hails from the small town of Nanaimo in British Columbia. They are very rich and melt in the mouth!

Nainamo Bars, a deliciously finger licking recipe to treat your family and friends. This recipe of Nainamo Bars by Anju Abraham will definitely help you in its preparation. The Nainamo Bars can be prepared within few minutes. The time taken for cooking Nainamo Bars is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 20 people. The recipe details out how to make Nainamo Bars step by step. The detailed explanation makes Nainamo Bars so simple and easy that even beginners can try it out. The recipe for Nainamo Bars can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Nainamo Bars from BetterButter.

Nainamo Bars

Ingredients to make Nainamo Bars

  • Unsalted Butter - 170g + 85g + 40g
  • Granulated Sugar - 60g
  • Cocoa Powder - 45g
  • Large eggs - 2
  • Digestive Biscuits - 300g
  • Dessicated Coconut - 100g
  • Walnut coarsely chopped - 75g
  • Vanilla Extract - 1 tsp
  • Icing sugar - 300g
  • Custard Powder - 3 tbsp
  • Double/ Heavy cream - 100ml
  • Milk Chocolate - 100g
  • Dark Chocolate - 125g
  • Double/heavy cream - 200ml

How to make Nainamo Bars

  1. Cover up the base and sides of a 23x33cm baking tin with foil paper and keep it aside.
  2. Put the Digestive biscuits into a plastic bag or a zip lock bag and crush them well with your rolling pin. Or you can put the biscuits into a food processor and blend them to a coarse texture.
  3. Add this into a bowl along with the desiccated coconut, coarsely chopped walnut and vanilla extract, mix it well and keep it aside.
  4. For the first layer, melt the butter in a saucepan over low flame. Turn off the heat and add in the sugar and the cocoa powder. Whisk it well. Gradually whisk in the eggs.
  5. Turn on the heat again on low flame and cook it ( for a minute) , whisking constantly till the mixture thickens.
  6. Turn off the heat and pour it over the biscuit mixture. Mix well and then press this mixture into the baking tin. ( press it nice and firm so that it doesnt crumble when you cut it.) Chill it for an hour.
  7. For the middle layer, whisk the butter well with a whisker (electric mixer makes the job more easier) until soft and fluffy. To this add the icing sugar and mix it well
  8. Now add in the custard powder and the double cream and whisk it really well until its thickened.. Spread this evenly onto the chilled first layer and then keep it to chill or half an hour/til its firm.
  9. To make the top layer, finely chop the chocolates and keep it aside in a bowl. Pour the double cream into a sauce pan and heat it just to the boil (should not boil, when the small bubbles start appearing at the sides, turn off the heat).
  10. Pour this over the chocolate. Allow it to stand for 2 min, then stir it until smooth. Add the butter to this and stir again til u get a smooth glossy ganache. Pour and even this layer over the chilled middle layer.
  11. Chill it until the chocolate layer is set!
  12. Use a sharp knife to cut it into small squares.

My Tip:

Make it with love! Dip the knife in hot water, wipe it dry and then cut it to squares. By this you will get a nice clean cut!!

Reviews for Nainamo Bars (1)

Madhuchanda Sharmaa year ago

they look so nice! can other nuts be added?
Reply