Chocolate and Hazelnut 
Nanaimo Bars


Gail Simmons shows how to make one of her favorite treats: Nanaimo Bars.

Read the transcript of this video
I can't wait to introduce Nanaimo bars to the world because seriously, you guys are missing out. [BLANK_AUDIO] My favorite dessert as a child was something called Nanaimo bars. They are ubiquitous in Canada where I was raised. Bake sales, pastry shops, even home cooks made them all year round. The first step to a great Nanaimo bar is the nuts. Traditionally, they're made with walnuts, but I choose to make mine with hazelnuts. The crust here is pretty dry, it's a graham cracker crust, so it's not going to be spreadable or pourable. You immediately get that smell of coconut, hazelnuts, and chocolate, which is It's pretty much my favorite thing. Now I'm gonna press the crust into a prepared [INAUDIBLE] that I have here. As you can see I've already put parchment paper in it and there is a little overhang just to make sure that once I'm totally finished, it removes really easily. Once it's pressed in evenly, I'm gonna pop it in the oven, bake if for about 10 minutes, till it's dried at the top. My crust is out of the oven and cooled and I'm going to make the filling. This is a really dense, custardy, super-sweet filling. This all gets beaten together on high-speed until it's super light and fluffy. Now, I'm going to spread my filling right over that cooled crust. There you go. How good does that look. This tiny offset spatula, by the way. One of my favorite tools in the kitchen. Once it's all even I'm gonna go like this. Mm. And I'm gonna chill this. Final layer, a dark chocolate ganache. I'm just going to roughly chop some chocolate here. [MUSIC] Then I'm going to microwave it in 20 second intervals until it all comes together and is ooey gooey good. Ganache is done and warm and I'm going to pour it right over that chilled custardy Filling. I mean, that's just ridiculous looking, isn't it? Glossy and beautiful. This is not a dessert for the faint of heart. Most people would stop here. They would chill it, cut it up and give it to their kids as an after-school snack, but I'm not one of those people. I like to add just a little bit more because I'm kind of extra. A few dollops of tahini, I think, goes so well as a final touch. Especially cuz they add sort of a savory nuttiness that enhances the hazelnuts. Then using a skewer or the back of a knife Just gonna swirl them out a little bit. Just sort of have fun here, don't get too caught up in making it a certain pattern. Or you can become like a barista and do whatever you want. I'm gonna pop this in the fridge, chill it for about an hour until it's totally set, then I'm gonna dig in. There you go, you can see all the layers. In this beautiful bar, I'm just going to cut it up in pieces for you. Kind of making it into a bit of a fun shape because why go square. Have them on a platter serve them for dessert, take them on a picnic, put them in your kids lunch or just eat them at the counter. Just as good as I remember. [MUSIC]
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Chocolate and Hazelnut 
Nanaimo Bars



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