Gingerbread Nanaimo Bars Recipe Recipe

Name: Gingerbread Nanaimo Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 1/4 cups (about 4 ounces) finely crumbled gingerbread cookies (or gingersnaps); 1/2 cup (about 1 7/8 ounces) finely chopped pecans; 1 cup (about 3 ounces) flaked coconut; 1/2 cup (1 stick) unsalted butter; 2 tablespoons cream; 2 tablespoons Bird's custard powder (instant vanilla pudding powder works, too); 2 cups (about 8 ounces) confectioners' sugar; 4 ounces white chocolate; 1/4 cup (about 1 ounce) coarsely crumbled gingerbread cookies (or gingersnaps)

Servings: persons

1/2 cup (1 stick) unsalted butter
1 1/4 cups (about 4 ounces) finely crumbled gingerbread cookies (or gingersnaps)
1/2 cup (about 1 7/8 ounces) finely chopped pecans
1 cup (about 3 ounces) flaked coconut
1/2 cup (1 stick) unsalted butter
2 tablespoons cream
2 tablespoons Bird's custard powder (instant vanilla pudding powder works, too)
2 cups (about 8 ounces) confectioners' sugar
4 ounces white chocolate
1/4 cup (about 1 ounce) coarsely crumbled gingerbread cookies (or gingersnaps)

1
Melt the butter in a large saucepan. Add crumbled cookies, coconut, and pecans. Stir until combined. Press down firmly into a well greased and parchment-lined 8- x 8-inch pan; try to make the mixture as flat as possible in the pan. Let cool for about 30 minutes.
2
in a stand mixer fitted with the paddle attachment, cream the butter, cream, custard powder, and confectioners' sugar together until very light and fluffy. Spread over the bottom layer, taking care to spread it as flat and evenly as possible. Place the pan in the refrigerator while you prepare the topping.
3
in a medium saucepan or double boiler, melt the white chocolate over low heat until it is pourable. Remove from heat. Pour it over the second (middle) layer and gently spread it with a spatula to ensure even coverage (but work carefully, because the warm chocolate will begin to set quickly once it hits the chilled layer below, and if you are too forceful, you will tear up the delicate custard layer.
4
Immediately after adding the white chocolate topping, garnish with the additional crumbled cookies. Score the bars to make slicing them easier once the chocolate sets. Chill for 30 minutes or until the topping is set before cutting into bars.

1141

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, 1 1/4 cups (about 4 ounces) finely crumbled gingerbread cookies (or gingersnaps), 1/2 cup (about 1 7/8 ounces) finely chopped pecans, 1 cup (about 3 ounces) flaked coconut, and more.

Yes, Gingerbread Nanaimo Bars Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Nanaimo Bars Recipe

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