Nanaimo Bars

Christmas time in our household means Nanaimo Bars! These are one of my favourite squares to make, and they are reserved for Christmas: 1, because they are so rich, and 2 (and more importantly) it was a tradition in my house growing up as well. Therefore, I'm carrying it on for my family.

My recipe is adapted from www.joyofbaking.com/NanaimoBars.html where there's a helpful youtube tutorial as well. I say adapted, because we can't exactly get graham crackers here, so I substitute milk or butter cookie crumbs.

And if you're interested in the history of the Nanaimo Bar, check out this website.

Seeings how I was born and raised in this beautiful Harbor City, I'm pretty proud of this delicious dessert.

The Nanaimo Bar

Grease a 9x9 inch pan with butter. I also drape a piece of wax paper over the sides and inside the bottom of the pan to make it easier to lift the bar out at the end.

Bottom Layer: In a saucepan on low heat, melt 1/2 cup (113g) of butter.  Remove from heat and stir in 1/4 cup (50g) sugar and 1/3 cup (30g) unsweetened cocoa powder. Return the pan to low heat and gradually whisk in a beaten egg. Stir constantly, cook on low until slightly thickened. (1-2 minutes). Remove from the heat and and stir in 1 teaspoon of vanilla extract, 2 cups (200g) cookie crumbs, 1/2 cup (50g) chopped pecans, 1 cup (65g) flaked or shredded coconut.

Press firmly into the pan and let set in the fridge for about an hour, until firm.

Middle Layer: In a mixer, beat 1/4 cup (65g) softened butter, until smooth and creamy. Add 2 cups (230g) powdered sugar, 1/2 teaspoon vanilla, 2-3 Tablespoons milk, 2 Tablespoons custard powder. Once this icing has come together you will spread it onto the set crumb layer. Once you have spread evenly over the cookie layer, return to the fridge for another 30 minutes or until firm.

Top Layer: Melt 4 ounces (120g) semisweet chocolate with 1 Tablespoon (14g) butter. Spread evenly over the icing layer. Let set in fridge for 10 minutes and then cut into 25 squares.

Store squares cut, rather than the whole pan uncut.  I find if I let the chocolate set too firm before cutting, the chocolate cracks and just slides off the top of the bar.