Nanaimo Bars

These are one of my favourite all time treats and last night was the first time I have made them and I must say they turned out perfect! More than half of them are gone already lol If you have a love of sweets you definitely will want to try these. And if you are not from Canada you are probably asking what are Nanaimo bars? They are a popular no-bake confection here in Canada named after the town they originated from Nanaimo, Britsh Columbia. There are three layers, a graham cracker crumb, coconut fudgy base, a creamy custard flavoured middle and a smooth chocolate coating. This is a little time consuming due to the chill times but they are definitely worth it! Hope you enjoy them as much as I do.



What you will need: Bottom Layer

1/2 cup unsalted butter [softened]
1/4 cup granulated sugar
5 tablespoons unsweetened cocoa
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup unsweetened coconut [shredded]
1/2 cup pecans or almonds [opional]

Middle Layer
1/3 cup unsweetened butter [softened]
2 - 3 tablespoons heavy cream
2 tablespoons custard powder [Birds] or vanilla pudding powder will work
1/2 tablespoon vanilla extract
2 cups confectioners sugar

Top Layer
6 ounces semisweet chocolate [you can use 4 ounces but we like a thicker chocolate layer]
2 tablespoons butter [softened]




What to do:

1 - Butter or spray a 9x9 inch pan or line with parchment paper.
2 - In a medium-size saucepan melt the butter over low heat. Remove from heat and stir in sugar and cocoa powder. Wisk until well combined. While whisking vigorously gradually pour in the beaten egg a little at a time to prevent curdling. Return saucepan to low heat and whisk until mixture thickens [1-2 minutes] Remove from heat and add in Vanilla Extract, graham cracker crumbs, coconuts and nuts if desired. Mix well until even coated. Press mixture into baking dish, Cover with plastic wrap. Refrigerate for an hour or place in freezer for 20 minutes or until firm.
3 - In a medium bowl using an electric mixer on medium speed, beat the butter, cream and custard powder until smooth [2 - 3 minutes] Stir in confectioners sugar and vanilla extract. If the mixture seems too thick to spread, add a little more cream until desired thickness. Spread the filling over the bottom layer, recover and refrigerate until firm [approx. 30 minutes]
4 - Chop the chocolate into small pieces. Place the chocolate and butter in a heatproof bowl set over a pot of simmering water. Stir until completely melted. Spread the chocolate evenly over the filling, cover with plastic wrap and refrigerate until the chocolate has set [approx. 15 mins]
5 - Using a sharp knife, cut into squares. Store in an airtight container. [Tip: run the knife under hot water and wipe off excess water before cutting. This will help prevent the chocolate from cracking while cutting.]

Prep time: 20 minutes
Total time 1 hour 45 minutes
Yield: Makes about 24 squares.

Recipe lightly adapted from Joy of Baking