White Chocolate Cinnamon Nanaimo Bars

Update: Sea salt on desserts may be starting to seem like a cliché, but it really helps back these off from being too sweet.

My previous post on Nanaimo Bars was for the original version. They’re so delicious I wanted to make them again, but try a different flavor. I love the combination of white chocolate and cinnamon so that’s what I did.  If you look carefully there’s a layer of white chocolate on top of the cinnamon layer.

Nanaimo Bars
Adapted from the City of Nanaimo Web Site

Bottom Layer
½ cup unsalted butter
5 tbsp. Schokinag Dulce de Leche drinking chocolate (or other white chocolate drink mix)
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and whisk to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder (such as Bird’s)
3/4 tsp. cinnamon
2 cups powdered sugar

Cream butter, cream, custard powder, cinnamon, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 oz. white chocolate
2 Tbsp. unsalted butter

Carefully melt white chocolate and butter over low heat. Use a double boiler if possible, because white chocolate burns easier than other kinds of chocolate. Cool. Once cool, but still liquid, pour and spread over second layer and chill in refrigerator.


2 Responses to “White Chocolate Cinnamon Nanaimo Bars”

  1. Daring Baker’s Challenge: Graham Crackers and Nanaimo Bars « ah-ha! Cooking with Gas and Glass Says:

    […] Daring Baker’s Challenge: Graham Crackers and Nanaimo Bars By annmartina Update: I’ve also did a white chocolate version. […]

  2. Sarah, Maison Cupcake Says:

    Thanks for commenting on my bars the other day, sorry it’s taken me a while to get back to look at yours. I love the idea of cinnamon and white chocolate on top, I had wanted to do something that was a variation but I’d already burnt one batch of grahams and didn’t have time for another disaster.

    Yours sound better than the original recipe! If I make them again I may try this.

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