Le 26/02/2021. If you work remotely – either because of the COVID-19 pandemic or because that is the nature of your...
In the early 1950s, a Canadian housewife named Mabel Jenkins submitted a recipe for a cookie bar to a local cookbook She called it the ‘Nanaimo Bar’ for the town where she lived. The cookie bar recipe became very popular
In a National Post readers’ survey, residents even wanted to have it officially recognized as Canada’s favourite dessert!
All Nanaimo bars have the same 3 layers: a cookie crust, a cream filling and melted chocolate on top which hardens to form a shell. There are many variations on the middle layer of cream filling, such as mint, peanut butter or cappuccino. While these fillings are not traditional, they are all delicious! Here is a recipe for the basic Nanaimo bar so you can enjoy this taste of Canada.
Melt the first 3 ingredients in the top of a double boiler. Next, add the egg and stir to cook and thicken. Remove from heat and stir in the crumbs, coconut and nuts. Press firmly into an 8 x 8-inch pan.
Cream together the butter, all the cream, the custard powder and powdered sugar Beat until light and fluffy. Spread on top of the bottom layer.
Melt the chocolate and butter together over low heat. Cool slightly, then pour over the second layer and chill in the refrigerator. Slice with a sharp knife that has been dipped in hot water.
housewife = une femme au foyer
to submit = soumettre
survey = un sondage
to want = vouloir
recognized = (ici) connu
filling = (ici) une garniture
to melt = fondre
to harden = (ici) durcir
peanut butter = du beurre de cacahuète
unsalted butter = du beurre doux
sugar = du sucre en poudre
unsweetened cocoa powder = cacao en poudre, sans sucre
to beat = fouetter
graham cracker crumbs = des miettes des ‘graham crackers’ (Spéculoos, biscuits the, etc)
finely chopped almonds = des amandes finement hachées.
double boiler = un bain-marie
stir = remuer
to thicken = épaissir
to press = appuyer
tablespoon = 15 ml
teaspoon = 5 ml
custard powder = crème anglaise en poudre
powdered sugar = du sucre glace
to cream = (ici) battre
to spread = étaler
low heat = un feu doux
cool slightly = refroidir un peu
pour over = (ici) verser
to chill = mettre au frais
to slice = trancher
sharp = aiguisé
to dip = tremper
hot water = de l'eau chaude