Red Velvet Nanaimo Bars
If you’re looking for a decadent dessert that combines the rich flavors of red velvet with the classic layers of a Nanaimo bar, you’re in for a treat! These Red Velvet Nanaimo Bars are a stunning twist on the traditional Canadian dessert, featuring a creamy filling and a luscious chocolate topping. With their eye-catching color and delightful taste, they’re sure to impress at any gathering. Let’s dive into this delicious recipe!
What You’ll Love About This Recipe
– Decadent Layers: Experience the delightful combination of a chocolate base, a creamy filling, and a rich chocolate topping.
– Easy to Make: This recipe walks you through each step, making it accessible for bakers of all skill levels.
– Visually Striking: The vibrant red color makes these bars a showstopper on any dessert table.
– Perfect for Any Occasion: Whether it’s a holiday, birthday, or just a treat for yourself, these bars fit right in.
Ingredient Notes
- Crisco All-Vegetable Shortening Baking Sticks: Used for a rich texture in the base and chocolate topping.
- Unsweetened Cocoa Powder: Adds a deep chocolate flavor to the crust and the chocolate topping.
- Granulated Sugar: Sweetens the crust while balancing the cocoa bitterness.
- Vanilla Extract: Enhances the overall flavor profile.
- Large Egg: Binds the ingredients together in the crust.
- Graham Cracker Crumbs: Forms a crunchy base that contrasts beautifully with the creamy filling.
- Sweetened Shredded Coconut: Adds texture and flavor to the filling.
- Powdered Sugar: Sweetens the filling and gives it a smooth consistency.
- Milk: Helps achieve the desired consistency in the filling.
- Red No-Taste Food Coloring Gel: Gives the bars their signature red hue without altering the flavor.
- Butter: Adds richness to the chocolate topping.
- Semi-Sweet Chocolate Chips: Creates a deliciously smooth chocolate layer on top.
Must-Have Equipment
- 9×9-inch Baking Pan: Perfect size for this recipe to ensure even baking.
- Mixing Bowls: Essential for combining ingredients smoothly.
- Whisk: Great for mixing the fillings and ensuring no lumps.
- Spatula: Useful for spreading the layers evenly.
- Microwave-Safe Bowl: Needed for melting the chocolate topping.
Red Velvet Nanaimo Bars Cooking Guide
Step 1: Prepare the Base
In a mixing bowl, combine ½ cup of Crisco All-Vegetable Shortening Baking Sticks, 5 tablespoons of unsweetened cocoa powder, and ½ cup of granulated sugar. Mix until well combined. Add ½ teaspoon of vanilla and 1 large beaten egg, mixing until the mixture is smooth. Finally, stir in 1 ½ cups of graham cracker crumbs and 1 cup of sweetened shredded coconut until everything is well incorporated.
Step 2: Press the Base into the Pan
Press the chocolate mixture evenly into the bottom of a greased 9×9-inch baking pan. Make sure to pack it down tightly for a solid base. Once done, set aside.
Step 3: Make the Creamy Filling
In a separate bowl, combine 2 cups of powdered sugar, ½ tablespoon of unsweetened cocoa powder, 2 tablespoons of milk, and 1/8 teaspoon of red no-taste food coloring gel. Mix until smooth and creamy. Spread this luscious filling evenly over the chocolate base in the pan.
Step 4: Prepare the Topping
Melt ¼ cup of butter and ⅔ cup of semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until fully melted and smooth. Pour this chocolate mixture over the creamy filling, spreading it evenly.
Step 5: Chill and Slice
Refrigerate the bars for at least 2 hours or until set. Once chilled, remove from the pan and slice into squares. Enjoy your beautiful Red Velvet Nanaimo Bars!
Allergy-Friendly Substitutes
- Dairy-Free: Substitute the butter with a dairy-free margarine or coconut oil.
- Gluten-Free: Use gluten-free graham cracker crumbs to make it suitable for those with gluten sensitivities.
- Egg-Free: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Pitfalls & How to Prevent Them
- Base Too Crumbly: Ensure the shortening is well mixed with the other ingredients to bind everything together.
- Filling Too Runny: Adjust the amount of milk if necessary; it should be thick but spreadable.
- Chocolate Topping Not Smooth: Be careful not to overheat the chocolate chips; stirring frequently helps maintain a smooth consistency.
Store, Freeze & Reheat
Store your Red Velvet Nanaimo Bars in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage; simply wrap them tightly in plastic wrap and place them in a freezer-safe container. To reheat, let them thaw in the refrigerator overnight before enjoying.
Reader Q&A
Can I make these bars ahead of time?
Absolutely! These bars are perfect for making a day or two in advance, allowing the flavors to meld beautifully.
What if I don’t have graham cracker crumbs?
You can substitute with crushed digestive biscuits or even use crushed vanilla wafers for a different flavor profile.
Can I use a different type of chocolate for the topping?
Yes! Feel free to use milk chocolate or dark chocolate if you prefer; just note that it will change the overall flavor.
What can I serve these bars with?
These bars pair wonderfully with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream on the side.
Bring It Home
The Red Velvet Nanaimo Bars are not only visually stunning but also deliciously rich and satisfying. Perfect for gatherings or simply as a treat for yourself, these bars are sure to become a favorite in your recipe collection. Whether you’re a seasoned baker or just starting, this recipe is straightforward and rewarding. Indulge in the layers of flavor and enjoy the happy faces of those you share them with!
Red Velvet Nanaimo Bars
Ingredients
Equipment
Method
- In a mixing bowl, combine ½ cup of Crisco All-Vegetable Shortening Baking Sticks, 5 tablespoons of unsweetened cocoa powder, and ½ cup of granulated sugar. Mix until well combined. Add ½ teaspoon of vanilla and 1 large beaten egg, mixing until the mixture is smooth. Finally, stir in 1 ½ cups of graham cracker crumbs and 1 cup of sweetened shredded coconut until everything is well incorporated.
- Press the chocolate mixture evenly into the bottom of a greased 9x9-inch baking pan. Make sure to pack it down tightly for a solid base. Once done, set aside.
- In a separate bowl, combine 2 cups of powdered sugar, ½ tablespoon of unsweetened cocoa powder, 2 tablespoons of milk, and 1/8 teaspoon of red no-taste food coloring gel. Mix until smooth and creamy. Spread this luscious filling evenly over the chocolate base in the pan.
- Melt ¼ cup of butter and ⅔ cup of semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until fully melted and smooth. Pour this chocolate mixture over the creamy filling, spreading it evenly.
- Refrigerate the bars for at least 2 hours or until set. Once chilled, remove from the pan and slice into squares. Enjoy your beautiful Red Velvet Nanaimo Bars!
Notes
- Store bars in an airtight container in the refrigerator for up to one week.
- Freeze wrapped tightly in plastic wrap for longer storage.
- Allow to thaw in the refrigerator overnight before enjoying.
