Nanaimo Bars

Nanaimo bars are a Canadian dessert that are extremely popular back home. Legend has it that they were created in Nanaimo, British Columbia (that's in Canada for those out there not so familiar with Canadian geography;)). I absolutely love them and used to love that they're a staple at most functions in Canada. They're hard to explain and are just one of those things you really need to try. Just beware that they are extremely rich so you can't eat a lot of them at once and are therefore best if cut into small squares (think of it as good portion control). There are many different recipes out there, including lots of variations like mint and mocha, but the original is my favourite! This recipe was originally taken from the Nanaimo city website, however has a few very small changes.

Nanaimo Bar Recipe

Bottom Layer

½ cup unsalted butter (European style cultured)

¼ cup sugar

5 tbsp cocoa

1 egg, beaten

1 ¼ cups graham wafer crumbs

½ cup finely chopped almonds or walnuts

1 cup shredded coconut

Melt the first 3 ingredients in the top of a double boiler (you can make your own using a pot and a large glass or stainless steel bowl). Add the egg and stir to cook and thicken. Remove from heat. Stir in the crumbs, coconut, and nuts.

Press firmly into an ungreased 8" x 8" pan and chill in the fridge for 20-30 mins.

Middle Layer

½ cup unsalted butter

2 tbsp and 2 tsp. heavy cream

2 tbsp vanilla custard powder (FYI: If you live in Utah, Bird's custard powder can be found in the local Utah Macey's grocery stores)

2 cups icing / powdered sugar

Cream the butter, heavy cream, custard powder, and icing / powdered sugar together well. Beat until light and fluffy. Spread over bottom layer.

Chill in the fridge for 20-30 mins.

Top Layer

Approximately 4 ounces of milk chocolate (or 4 (1 oz) squares semi-sweet chocolate), chopped

2 tbsp unsalted butter

Melt the chocolate and butter over low heat. Let sit for 2-3 minutes to cool and then pour the melted chocolate over the second layer and chill in the refrigerator.

After approximately 10 minutes remove the bars and score the top layer into the size of squares you'd like (this will ensure your chocolate layer doesn't crack when you cut your squares). Return to the fridge for another 1/2 hour or so.

Remove from the fridge approximately 10 minutes before serving. Cut into squares just before serving.

*Note: These freeze very well. I just put the squares in a ziploc bag and put them in the freezer then take them out a few minuets before we want to eat them!

Enjoy!