Red Velvet Nanaimo Bars
These Red Velvet Bars with White Chocolate are as beautiful as they are delicious! With a crunchy base, a smooth custard filling, and a velvety glaze, they highlight the richness of 100% Canadian dairy products. A perfect dessert to celebrate Valentine’s Day or to enjoy a Canadian classic with a sweet twist.
- Prep: 30 min
- Refrigeration: 2 h
Ingredients
- Red Velvet Base
- ½ cup (100 g) Canadian butter
- ¼ cup (50 g) white chocolate
- ¼ cup (50 g) sugar
- Red food colouring (1–2 tsp gel or powder)
- 1 egg
- 1 cup (200 g) crushed Graham crackers
- ¼ cup (50 g) shredded coconut
- ½ cup (125 g) chopped walnuts
- Custard
- 1 cup (100 g) soft Canadian butter
- 4 tbsp (20 g) custard powder
- 4 tbsp (20 ml) Canadian milk
- 2 cups (500 g) sifted icing sugar
- Red Velvet Glaze
- 1 cup (200 g) white chocolate
- 2 tbsp (10 g) Canadian butter
- Red food colouring
Make it with Canadian Dairy
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Preparation
Line an 8-inch (20 cm) square baking pan with parchment paper, leaving about 2 inches (5 cm) overhang on each side.
Red Velvet Base
In a bowl, gently melt the butter and white chocolate using a double boiler. Add the sugar and red food colouring, stirring until smooth and evenly tinted.
Slowly whisk in the beaten egg and cook until the mixture thickens slightly, similar to a pudding texture.
In another bowl, combine the crushed Graham crackers, shredded coconut, and walnuts. Pour in the melted chocolate mixture and mix well. Add the applesauce to bind.
Press evenly into the prepared pan (do not pack too tightly). Freeze for 15 minutes to set the base.
Custard Layer
In a bowl, beat the softened butter until light and creamy. Add the custard powder and milk, mixing until smooth.
Gradually beat in the icing sugar until the filling is fluffy and uniform.
Spread the custard evenly over the cooled base and refrigerate for 30 minutes to firm up.
Red Velvet Glaze
Melt the white chocolate and butter together over a double boiler. Add the red food colouring and mix until smooth and evenly coloured.
Pour the glaze over the custard layer and spread evenly with a spatula. Freeze for at least 1 hour before cutting into 2-inch (5 cm) squares.
Serve chilled or at room temperature!
