Nanaimo Bars
Bottom Layer: Melt chocolate and butter together to approximately 100⁰F. Blend in graham crumbs, coconut and almonds until well mixed.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at peterschocolate.com.
Cooking tools:
- Instant-read thermometer
- Double boiler
- Saucepan
- Stove
- Microwave
- Baking pan
- Parchment paper
- Refrigerator
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 8 oz Peter’s ®Cambra TM Bittersweet Chocolate
- 4 oz Butter
- 1 ¾ cups Graham Cracker Crumbs
- ¾ cup Shredded Coconut
- ½ cup Roasted Salted Almonds, finely chopped
- 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
- 4 oz Peter’s® Lenoir™ Semisweet Chocolate
- 2 oz Butter
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