Canada is not necessarily known for its desserts, but the Nanaimo bars are an icon.
My version, of course, is a child of the Tropics: local Rum, candied citrus from the island, and the touch of Japanese crackers on top adds some needed crunch. I know…I know…the recipe calls for coconut and almonds, which I substituted with oats. In fact, I like the way they taste, and their mouthfeel in the recipe, better than the original ingredients.
To keep the Spiked Nanaimo bars more elegant I added a Rum soaked wafer sheet which you can find here:
The combination of dark chocolate rum with the creamy custard, and the puffed millet crunchy base, is definitely a keeper.
Having so many friends who have tree nut allergy, I substituted the ingredient with oats, which are a definite yes!! In conclusion, my Spiked Nanaimo bars are so good that will make any Canadian jealous, and slightly tipsy.
Try them today!
Video recipe of the day
- DifficultyVery easy
- Preparation time45 Minutes
- Rest time1 Hour
- Cooking methodNo cooking
Ingredients for the cookie base:
Ingredients for the Vanilla Cream Layer
Ingredients for the Chocolate Cover
Prepare the cookie base
First, scale and measure all the dry ingredients: the cookie chunks, millet, cocoa and oats. Mix to self sift and set aside.
Second: in a small casserole, bring to a light simmer the butter with sugar and salt. When it starts to simmer, remove from heat and add the candied zests. Keep mixing to reduce the core temperature to below 140° . Use the silicon spatula to incorporate the egg into the mix, stirring well.
Now add the dry mix and incorporate it with the silicon spatula, until no streaks are visible.
Pour the dough onto the pan (no need to oil it) and, with your wet hands, press the cookie dough onto the base, as leveled as possible. You can use the off set spatula to help you smoothen the surface.
Place in the refrigerator to chill while you prepare the filling.
Prepare the Vanilla filling
Prepare the chocolate layer
The bars keep 7 days refrigerated or frozen and cut for up to 3 months.