The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her “Canlit Foodbook,” a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We’ve added a smidge more cocoa and the optional addition of salt — but leave it out for the true Nanaimo bar experience. Featured in: A Bite Size Square Of Canada’s History, Culture And Craving.
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Serving Size: 1 recipe (245g) | ||
Recipe Makes: 1 | ||
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Calories: 928 | ||
Calories from Fat: 389 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.2g | 58 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 449.4mg | 138 % | |
Sodium 660.4mg | 23 % | |
Potassium 995mg | 26 % | |
Total Carbohydrate 118.1g | 35 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 115.1g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 928
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