Super Potent Nanaimo Bars
Super Potent Nanaimo Bars
Time: 1.5 hours
If you like super-potent edibles, these Nanaimo Bars have Cannabutter in every single layer. From cookie crumble base, to creamy middle, to chocolate topper, these sweet squares will make even the most discerning eater happy. If you don’t have a ton of experience with strong edibles, take these Super Potent Nanaimo bars one bite at a time.
Base Layer Ingredients
- 1/2 cup Cannabutter
- 1/4 cup White sugar
- 5 tbsp Unsweetened cocoa powder
- 1/8 tsp Salt
- 1 Large egg, lightly beaten
- 1 3/4 cup Graham cracker crumb
- 1/2 cup Almonds, finely chopped
- 1 cup Sweetened shredded coconut
Filling Ingredients
- 1/2 cup Cannabutter
- 3 tbsp Heavy cream
- 1/4 cup Powdered milk
- 1 tsp Vanilla
- 1 3/4 cups Powdered sugar
Top Layer Ingredients
- 4 oz Semi-sweet chocolate, chopped
- 2 tbsp Cannabutter (regular, non infused)
Equipment
- Pam
- Parchment paper
- 8x8 Square baking pan
- Double boiler
- Handheld or stand mixer
Cookie Layer Directions
- Spray baking pan with Pam, and line with parchment paper. Allow parchment paper to overhang the edges.
- Using a double boiler, melt Cannabutter. Remove from heat once melted.
- Combine melted Cannabutter with sugar, sugar, cocoa powder, and salt. Whisk to combine.
- Slowly add in eggs, whisk until combined.
- Place mixture the double boiler, frequently stirring until the mixture has thickened. Remove from heat.
- Add in remaining base layer ingredients, mixing well until combined.
- Firmly press mixture into the bottom of the prepared baking dish. Refrigerate until ready to use.
Filling Directions
- Combine powdered milk and heavy cream into a medium bowl. Using a handheld or stand mixer, beat on low until powdered milk has dissolved.
- Add in Cannabutter, powdered sugar, and vanilla. Mix until light and fluffy.
- Spread filling over the chilled base layer, putting the baking pan back in the freezer while you prepare the final layer.
Top Layer Directions
- Using a clean bowl on the double boiler, melt chocolate, and Cannabutter until smooth.
- Pour chocolate over the cream layer in the baking pan, spread the chocolate quickly with a spatula before it hardens.
- Chill until set. Cut into small squares for serving.
- Store in the refrigerator until ready to serve.
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