I found a few photos on Pinterest of Nanaimo bars turned into truffles and I thought…I need to try that; they would look so cute on a plate of Christmas cookies. Not to mention the whole perfect-size-to-pop-in-your-mouth thing they have going on.
Ok… they are a bit fussy because you have to dip each one in chocolate and that can get a little tiresome. The thing is… they don’t have to be a smooth and pretty because you are sprinkling more coconut mixture on top and that will hide any flaws in your dipping skills.
Looking for a new treat to add to the holiday tray? Look no further. This is the one.
Coconut Chocolate Mix
1 cup graham crumbs
1 cup shredded coconut
1/2 cup finely chopped pecans
2 Tbsp baking cocoa powder
1/2 cup + 2 Tbsp melted butter
2 cups icing sugar
2 Tbsp Bird’s Eye Custard Powder
1/4 cup melted butter
2 Tbsp cream
8 oz chocolate chips (about 1 heaping cup)
1/2 cup butter
Prepare coconut chocolate mixture – stir together graham crumbs, coconut, pecans, cocoa powder, and melted butter until mixture is crumbly. Set aside.
Prepare center mixture – Stir together the icing sugar and Bird’s Eye. Stir in melted butter and cream until smooth and well combined.
Use a teaspoon to scoop out filling and roll into balls. (If you use a teaspoon you should get about 40 balls) Take a center ball and roll it in the coconut chocolate mixture, making sure to press firmly so it sticks to the center ball. Place on a cookie sheet lined with plastic wrap. Continue until all the center mixture is used up.
Place in freezer to chill for about 10 – 20 minutes.
After balls have chilled for a few minutes, prepare the chocolate coating – place the chocolate and butter in a bowl in the microwave.
Heat in 30 seconds increments, stirring well in between, until smooth.
Drop one of the chilled balls into the chocolate, spoon some over the top, then use a fork to remove the ball from the chocolate. Tap it firmly against the side of the bowl to shake off any excess chocolate. Sprinkle with a pinch more of the remaining coconut chocolate mixture. Repeat with all the balls. (If needed, reheat the chocolate for 10 – 15 seconds if it starts to get too thick.)
Chill until chocolate is set.
All of the Nanaimo Bar goodness in an adorable little package.
A couple of notes – (1) if you can’t your hands on Bird’s Eye Custard powder you can sub in vanilla pudding powder. You won’t get the yellow color or traditional flavor of a Nananimo bar BUT it is pretty close. (2) Use butter, not margarine. It makes a huge difference. (3) Don’t be tempted to go bigger than 1 tsp for the center balls. These are very rich and a little goes a long way.