Friday, August 24, 2012

Nanaimo Bars

The Nanaimo Bar.  Quite possibly one of the most ingenious treats to date, if you ask me.  When I was younger, Marlina used to make these all the time-and they never lasted long.  Studded with a chocolate graham crumb and coconut layer, a creamy vanilla centre and topped with a dark chocolate ganache, these bars are simply to die for.  Yep, they truly are.  I found it impossible to have them stored away in my fridge.  Gavin shared the same sentiments.  I am starting to crave them just thinking about them….

According to Wikipedia, these bars originate from Ladysmith, BC where they grew fast in popularity.  I made these for a friend when we worked a night shift together, and she texted me the next morning stating she had them for breakfast.  Mission accomplished!  You know they’re a hit when they’re eaten for breakfast!  Anyway, that's besides the point.  You can also flavor or color the middle layer if you want them festive (say for Christmas or Valentines Day?)

So, what does everyone have planned for the weekend? I am going to the Fall Fair today (hopefully watch the 4-H sheep club-yes, I am a nerd), and then going to visit Marlina tomorrow!  I am so excited to see her again, I feel like it’s been ages!  Although I realize it hasn’t.  But I do love seeing her!  Can't wait !  I hope everyone has a great weekend!  

Nanaimo Bars

INGREDIENTS

Bottom Layer
½ cup unsalted butter
¼ cup sugar
5 tablespoons cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. blanched almonds
1 cup sweetened shredded coconut

Second Layer
½ cup unsalted butter
2 tablespoons and 2 teaspoons cream
2 tablespoons vanilla custard powder (I used vanilla pudding powder)
2 cups powdered sugar, sifted

Third Layer
4 oz. bar semi-sweet chocolate
2 tablespoons unsalted butter

DIRECTIONS

Line a 8X8" pan with parchment paper. Set aside.

With a food processor, process the graham cracker with the almonds and coconut until finely chopped and combined well. Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into the 8″ x 8″ pan. Refrigerate while making second layer.

Cream butter, cream, custard powder, and powdered sugar together well. Beat until light. Spread over bottom layer. Refrigerate while making third layer.

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator for about 3-4 hours. Slice with a warm knife when ready to serve.

Source: City of Nanaimo