Monday, November 16, 2015

Nanaimo Bars

This recipe originated in the town of Nanaimo, BC Canada...that's where it gets the unusual name.
From what I have read, it's a very popular dessert throughout Canada and in a few northern US cities.

I have never heard of it in this area though, nor have I noticed it in any cookbooks.
I came across the recipe on the internet recently and it sounded good and different.
It's a no-bake dessert.

Nanaimo Bars
first layer - 1/2 cup butter
                   1/4 cup sugar
                   5 Tbsp. cocoa
                   1 egg, beaten
                   1 1/4 cups graham cracker crumbs
                   1/2 cup finely chopped almonds
                   1 cup coconut
second layer - 1/2 cup butter, softened
                    3 Tbsp. cream
                    small box instant white chocolate pudding mix*
                    1 3/4 cups confectioners sugar*
third layer - 4 oz. semi sweet chocolate
                    2 Tbsp. butter

* (the original recipe calls for 2 Tbsp. vanilla custard powder and 2 cups confectioners sugar, but I read a suggestion to use the pudding mix and decrease the confectioners sugar if the custard powder was not available locally...which it wasn' I did)

In a double boiler or nonstick pan, melt butter together with the sugar and cocoa. Heat just until butter and sugar are melted. Remove from heat.

The beaten egg needs to be added to this mixture...but to keep it from cooking into have to first add a bit of the chocolate mixture to the egg...a little at a time, stirring constantly as you add.
Once you have some chocolate thoroughly mixed with the egg you can add it all back to the pan, stirring and mixing well.

At this point I am just using the pan to mix the more heating. Add the graham cracker crumbs, chopped almonds and coconut.

Mix well and press firmly into a buttered nine inch square pan. ( I used an 8" by 11" )

For the second a mixing bowl, blend softened butter, cream, pudding mix and confectioners sugar until smooth.

Spread over first layer.  

For the third layer melt chocolate and butter in a double boiler or the microwave (checking and stirring every few seconds).

Spread this over the second layer. Chill.

Slice into bars or squares to serve.  Not too big of pieces because it is pretty rich!

My family all liked it even though one son is not a big fan of coconut.

We had it for dessert after Sunday dinner...which was Italian Beef, baked sweet potatoes, shellie beans, creamed corn, and a green salad with diced apples, bacon bits and  glazed pecans.

The other son is not a big fan of sweet potatoes.  

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