…Then, you are missing out on a Canadian National Treasure!
It’s ridiculously rich & delicious, and making them is a bit of a fussy business, but the good thing is, they are no-bake sweets!
Now, this dessert square is full of a chocolatey crumb base, a layer of creamy deliciousness, then a layer of milk chocolate melted on the top to make a shiny creation.
I want to bring you a product I recently tried out, Robin Hood Nanaimo Bar Mix.
I have never really met a Nanaimo bar I didn’t like, but unfortunately, I have to blow the whistle on this one.
Check out this webisode of “What I Say About Food” here:
Maybe it was just the product batch or what-have-you, but the chocolate base wasn’t my favorite. Maybe some of the ingredients were rancid in there, but it didn’t taste nice.
Usually, I’m in love with Robin Hood products, especially their flours, that we can’t bake without in our house.
Nanaimos, in general, as I said earlier are very rich and call for butter in the recipe. However, I just seemed to feel like there was an excessive amount of butter called for to make this box of mix into little, yummy bars.
I just kept adding more and more butter…
Try using white chocolate chips to create a cool swirl effect for the top layer, just to put a smile on everyone’s faces.
Try it out, if you like. I’m hoping it was just the box I had that was “off”. Do let me know your experiences below. Leave a customer review.
I hope you found this Web Chef Review helpful on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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