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Nanaimo Bars

Bottom Layer:
8 oz Peter’s® CambraTM Bittersweet Chocolate
4 oz Butter
1 ¾ cups Graham Cracker Crumbs
¾ cup Shredded Coconut
½ cup Roasted Salted Almonds, finely chopped

Middle Layer:
1 Large Egg + 2 large Egg Yolks
2 tbsp Fondant Sugar
2 tbsp Corn Starch
1 tbsp Vanilla Extract
5 oz Heavy Cream
18 oz Peter’s® Original™ White Chocolate, melted

Top Layer:
4 oz Peter’s® Lenoir™ Semisweet Chocolate
2 oz Butter

Bottom Layer: Melt chocolate and butter together to approximately 100⁰F. Blend in graham crumbs, coconut and almonds until well mixed. Press into parchment-lined 9-inch square pan. Cool in refrigerator until set.

Middle Layer: Whisk eggs, sugar and cornstarch together until creamy and well mixed. Whisk in vanilla. Scald the heavy cream, and very slowly drizzle into the egg mixture. (If you add the hot cream too fast you might curdle the eggs.) Once the cream is incorporated, slowly whisk in the melted white chocolate until well mixed and homogenous. Spread evenly over the bottom layer and cool in refrigerator until set.

Top Layer: Melt chocolate and butter together in double boiler or microwave, whisk together. When cooled below 90⁰F, pour over middle layer and spread evenly. Refrigerate until set. Bars cut best when cold.

Yield: One 9-inch square pan