to save it for later.Nainamo Bars
According to local legend about 35 years ago, a Nanaimo housewife entered her recipe for chocolate squares in a magazine contest. She chose to dub the entry “Nanaimo Bars”. The entry won a prize, thereby promoting the town as much as her cooking. Nanaimo residents refuse to accept this theory, however, believing that once you set foot on Vancouver Island, there are no other places in the world. The official Nanaimo Bar recipe was available as a handout as well as on quality tea towel and apron souvenirs.
Ingredients
| Bottom Layer | |
| ½ | cup unsalted butter at room temperature |
| ¼ | cup sugar |
| 5 | tbsp unsweetened cocoa powder |
| 1 | egg, beaten |
| 1½ | cups graham cracker crumbs |
| ½ | cup finely chopped walnuts (or pecans or almonds) |
| 1 | cup coconut (more traditional, but I don't add this) |
| Middle layer: | |
| Second Layer | |
| ½ | cup unsalted butter |
| 2 | Tbsp. and 2 Tsp. cream |
| 2 | Tbsp. vanilla custard powder (I use Bird's brand) You can use vanilla pudding mix, but it doesn't taste as good |
| Top layer: | |
| Third Layer | |
| 8 | squares semi-sweet chocolate (1 oz. each) |
| 2-4 | Tbsp. unsalted butter |
Directions
For the bottom layer:
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat.
Stir in crumbs, coconut (if using0, and nuts. Press firmly into an ungreased 8” x 8” pan. I like to line mine with parchment paper.
For the middle layer:
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
For the top layer:
Melt chocolate and butter over low heat. NOTE: I melt the chocolate in the microwave, and add a little bit of half & half as well— maybe 2 Tbsp.
Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator for at least two hours before cutting.
These are very rich, so I cut these into small squares.
These are perfect for holiday cookies.
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