It’s finally time for a vacation!!! And after some technical problems, I can finally get in touch with you from sunny Croatia. Last Friday, my significant other and I, started our trip to Novigrad. Normally it takes about 12 hours by car but due to a longer break in Austria and some traffic jam near the European boarders, we arrived 16 hours later. Luckily, we’ve prepared a balanced lunch box for our trip, otherwise we would have spent half of our money for expensive snacks. Besides beverages, sandwiches and healthy snacks, my personal favourite was the super sweet Nanaimo Bar.

The Nanaimo Bar within its baking pan

two Nanaimo Bars wrapped in cupcake wrappers

Do you know this bar?! Don’t worry, I came across it during internet research, and all those deliciously looking pictures made my mouth water within seconds. So, I had to try them out.

Ein Nanaimo Riegel mit einer Minzblüte als Deko

The Nanaimo Bar has its origin in the canadian city of Nanaimo and consists of three [no bake] layers: a crunchy cookie crust, some kind of buttercream or frosting, and a crisp layer of chocolate. You can find lots of variations of this bar, which have different flavours and use different cookies. My variation consists of roasted butter cookies, a buttercream with a tiny bit of mint, and dark chocolate on top.

Sounds delicious? Well, then get the recipe:

Rezept drucken
Nanaimo Bar
Prep Time 15 Minuten
Servings
Stücke
Ingredients
for the crust
for the cream
for the topping
Prep Time 15 Minuten
Servings
Stücke
Ingredients
for the crust
for the cream
for the topping
Instructions
  1. Use a food processor or rolling pin to crumble the cookies. Put them together with the almonds and coconut flakes into a pan and roast them until they reach the perfect brown colour.
  2. Melt the butter in a pot and add the cocoa powder (Hint: stir constantly to avoid burned pieces) When the Butter is completely melted, add the crumbs and stir until it is well combined.
  3. Spread the crumbs onto a square baking pan which is greased or lined with parchment paper. Press it firmly and put it into the fridge.
  4. Mix the softened butter, the instant vanilla pudding, the whipping cream and the mint syrup in a bowl until well combined.
  5. Sift the powdered sugar into the buttercream and mix until it has a creamy consitency. Then spread the cream onto the cookie crumb layer and refridgerate it again.
  6. Melt butter and chocolate in a pot (or use Wasserbad) and spread it over the buttercream layer. Spread it evenly and put it back into the fridge.
  7. When ready, you can remove it from the baking pan and cut it into pieces.
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Oh, maybe this might be noteworthy for your next (longer) trip: I wanted to eat them during the car ride, but I am prone to spill everything, especially chocolate, and therefore I created bite-sized pieces and wrapped them into cupcake wrappers. This way, The car seats remain(ed) stain-free

Two Nanaimo Bars wrapped in cupcake wrappers from a different perspective

With this in mind,

I send you warm and sunny greetings from Croatia

The Nanaimo Bars with a mint flower as decoration

P.S.: Instead of buying mint syrup, I made my own syrup with Herrn Grün’s recipe.