Wednesday, February 16, 2011

Nanaimo Bars

Nanaimo Bars

During the day when I don't have anything to do I aimlessly wander foodie websites looking for new dishes and treats to make. When I came across this recipe for something called the Nanaimo Bars my minds started racing. I could have sworn I've had this before. So I sat there staring at it for about 5 minutes then it hit me, my Canadian family used to make these all the time. I then decided that yep, I'm making these almost because of some higher calling.

The recipe below is based off of Kita's post from Pass the Sushi and let me tell you she got it spot on they taste just like I remembered. They're super easy to make and require no baking just chilling. Make sure to let each layer chill before adding the next or it will all melt together and the results won't be as good as promised.

If you have any questions please feel free to contact me.


* Base *
- 1 egg
- 1/2 cup butter softened
- 1/4 cup sugar
- 1/3 cup cocoa
- 1 3/4 cups gra­ham cracker crumbs
- 3/4 cup coconut

* Fill­ing *
- 1/2 cup (one stick) but­ter, softened
- 3 tbs milk
- 1 tsp vanilla
- 2 tbs cus­tard pow­der or instant vanilla pud­ding mix
- 2 cups con­fec­tion­ers’ sugar

* Glaze *
- 3 tbs butter
- 3/4 cup semisweet choco­late chips

The Process
1. For the base: in a medium saucepan, combine the egg, butter, sugar and cocoa, stir well. Over medium how heat and stirring constantly, cook the mixture until it thickens. Remove from heat then mix in graham cracker crumbs and coconut. Press into a greased 8 inch square pan. Chill until cooled.
2. For the filling: In a mixing bowl, whisk together but­ter, milk, vanilla, cus­tard pow­der and con­fec­tion­ers’ sugar until light and fluffy. Spread evenly over base. Chill until cooled.
3. For the glaze: in a small saucepan over low heat, melt but­ter and choco­late chips. Let cool slightly. Pour evenly over fill­ing. Refrigerate until cooled.
4. Cut into 16 squares and enjoy! Store in the fridge.

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