Black Currant Nanaimo Bars

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AuthoradminCategoryDifficultyBeginner

A sweet/tart twist on a Canadian classic cookie bar treat

black currant nanaimo bar
Yields1 Serving
Prep Time30 minsTotal Time30 mins
For the Base Layer
 ¾ cup Butter
  cup Sugar
 8 tbsp Cocoa
 2 Eggs, lightly beaten
 2 ¼ cups Graham Cracker Crumbs
 ¾ cup Unsweetened Coconut- fine or medium
 ½ cup Finely chopped Toasted Almonds. Pecans or Walnuts could be substituted
For the Black Currant Frosting Filling
 ½ cup Butter
 4 cups Icing Sugar
  cup Plaid Shirt Farms Black Currant Sauce
For the Chocolate Topping
 1 cup Chocolate Chips
 2 tbsp Butter
For the Base Layer
1

In a small saucepan, melt together the butter, sugar and cocoa over low heat

2

Add the beaten egg and continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.

3

Remove from the heat and add the graham cracker crumbs, coconut and almonds.

4

Mix until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan

For the Black Currant Frosting Filling
5

With an electric mixer, beat together the butter and icing sugar until combined

6

Beat in the Plaid Shirt Farms Black Currant Sauce

7

The frosting should be very stiff. You may need to use a little more icing sugar. Use enough icing sugar to bring it to the right consistency; very stiff but spreadable

8

Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping

For the Chocolate Topping
9

Melt together over low heat, just until the chocolate is melted, don't overheat it. A double boiler is almost always the best way to melt chocolate.

10

Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets

11

Cut into squares or bars. Freeze if desired

12

Adapted from: https://www.rockrecipes.com/raspberry-nanaimo-bars

Ingredients

For the Base Layer
 ¾ cup Butter
  cup Sugar
 8 tbsp Cocoa
 2 Eggs, lightly beaten
 2 ¼ cups Graham Cracker Crumbs
 ¾ cup Unsweetened Coconut- fine or medium
 ½ cup Finely chopped Toasted Almonds. Pecans or Walnuts could be substituted
For the Black Currant Frosting Filling
 ½ cup Butter
 4 cups Icing Sugar
  cup Plaid Shirt Farms Black Currant Sauce
For the Chocolate Topping
 1 cup Chocolate Chips
 2 tbsp Butter

Directions

For the Base Layer
1

In a small saucepan, melt together the butter, sugar and cocoa over low heat

2

Add the beaten egg and continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.

3

Remove from the heat and add the graham cracker crumbs, coconut and almonds.

4

Mix until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan

For the Black Currant Frosting Filling
5

With an electric mixer, beat together the butter and icing sugar until combined

6

Beat in the Plaid Shirt Farms Black Currant Sauce

7

The frosting should be very stiff. You may need to use a little more icing sugar. Use enough icing sugar to bring it to the right consistency; very stiff but spreadable

8

Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping

For the Chocolate Topping
9

Melt together over low heat, just until the chocolate is melted, don't overheat it. A double boiler is almost always the best way to melt chocolate.

10

Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets

11

Cut into squares or bars. Freeze if desired

12

Adapted from: https://www.rockrecipes.com/raspberry-nanaimo-bars

Black Currant Nanaimo Bars

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