August 30, 2011

(Recipe) Nanaimo Bars

Hi there Nanaimo Bar! You may come from British Columbia, CA but I love you anyway... Diabetes, COME AT ME.
This is an awesome recipe, no baking needed! Just a fridge and a stove. The process is split into 3 parts and will make about 25 neat bars.

1. Line a 23x16cm pan with plastic wrap. Make sure it hangs over the sides so it's easier to fill.
Bottom layer:
- 115g unsalted butter
- 50g white sugar
- 30g unsweetened cocoa powder
- 1 egg (lightly beaten)
- 1 tsp vanilla sugar
- 200g crushed digestive biscuits
- 65g shredded coconut
- 50g walnuts (coarsely chopped)
2. In a saucepan over low heat, melt the butter. Remove from heat and stir in sugar, cocoa powder and slowly incorporate the beaten egg.
3. Return the pan to the heat and stir until the mixture thickens (2mins) and then remove from heat.
4. Stir in the vanilla sugar, coconut and chopped nuts. (Not all at once! Do it bit by bit)
5. Incorporate the crushed digestive biscuits.
6. Press the mixture into the bottom of the prepared pan (in the case of the pictures, the recipe was doubled & put into two pans). Refrigerate for about 1hr or until it's firm.
Middle layer:
- 55g unsalted butter (room temp)
- 3tbsp milk
- 20g vanilla custard powder
½tsp vanilla sugar
- 230g icing sugar
7. In an electric mixer (you can help it along later by hand if you wish), cream the butter with the icing sugar.
8. Add the remaining ingredients and beat until it's smooth and spreadable.
9. Spread over bottom layer, and refrigerate until firm (30 mins or so)
Top layer:
- 120g melting chocolate
- 15g unsalted butter
10. Melt the chocolate and butter in a heatproof bowl over simmering water.
11. Take off the heat and continue stirring until it's smooth and has cooled down (you don't want to melt the middle layer...)
12. Spread it over the middle layer and refrigerate it until set.
Carefully lift it out of the pan, cut into squares, and there you have it! AWESOME CANADIAN NANAIMO BARS.

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