Recipes

Black Currant Nanaimo Bars

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Black Currant Nanaimo Bars

Black Currant Nanaimo Bars

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Black Currants make this a definite upgrade of the Canadian classic cookie bar treat.
Course Dessert
Cuisine Canadian
Keyword Black Currant
Prep Time 30 minutes
Cook Time 0 minutes

Equipment Needed

  • 9×9 inch baking pan.

Ingredients

For the Base Layer

  • ¾ cup butter
  • ⅓ 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 walnut or pecans or almonds, your choice.

For the Black Currant Frosting Filling

  • ½ cup butter
  • 4 cups icing sugar powdered sugar or confectioners’ sugar
  • ⅓ cup Plaid Shirt Farms Black Currant Jam

For the Chocolate Topping

  • 1 cup chocolate chips
  • 2 tbsp butter

Instructions

For the Base Layer

  • In a small saucepan, melt together the butter, sugar and cocoa over low heat.
    3/4 cup butter, 8 tbsp cocoa, 1/3 cup sugar
  • Add the beaten egg and continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
    2 eggs
  • Remove from the heat and add the graham cracker crumbs, coconut and walnuts.
    2 1/4 cups graham cracker crumbs, 3/4 cup unsweetened coconut, 1/2 cup finely chopped toasted walnut
  • Mix until well combined then, press into the bottom of a parchment paper lined 9×9 inch baking pan.

For the Black Currant Frosting Filling

  • With an electric mixer, beat together the butter and icing sugar until combined.
    1/2 cup butter, 4 cups icing sugar
  • Beat in the Plaid Shirt Farms Black Currant Jam.
    1/3 cup Plaid Shirt Farms Black Currant Jam
  • 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.
  • Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.

For the Chocolate Topping

  • 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.
    1 cup chocolate chips, 2 tbsp butter
  • Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
  • Cut into squares or bars. These freeze very well too.

Notes

To toast almonds or other nuts preheat oven to 350 degrees and bake on a cookie sheet for about 8 minutes tossing the nuts once halfway through the time.
 
Adapted from: https://www.rockrecipes.com/raspberry-nanaimo-bars/