Nanaimo Bars
The ultimate in Canadian treats! A graham wafer and coconut crust, custard in the middle and chocolate on top - oh, my! The perfect recipe is the subject of much debate between adherents of the traditional bar and those who dare to switch up the flavours - cappuccino custard, espresso, mint or white chocolate - wow. A no-bake square that's easy to make, it freezes perfectly, waiting for you to liberate it.
The origins of the Nanaimo bar are shrouded in the mists of time, but what's generally agreed upon is that it became popular on Vancouver Island after World War II, appearing in many community cookbooks. This recipe is taken from a most traditional source, the Laura Secord Canadian Cook Book (McClelland and Stewart, 1966) and works perfectly. Many others can be found online, including this one from The Great Canadian Baking Show. which uses custard powder rather than a raw egg for the centre layer.
Here's another ice-box brownie and a chocolate pecan square that will please your palate. Click here for more fabulous desserts.
Ingredients for the Base
1/2 cup butter
1/4 cup granulated sugar
5 tablespoons cocoa
1 egg
1 teaspoon vanilla
1 2/3 cups crushed graham wafers
1 cup shredded coconut
1/2 cup chopped walnuts
Ingredients for the Custard
1/4 cup butter
2 cups icing sugar
1 egg
Ingredients for the Icing
6 squares semi-sweet chocolate
3 tablespoons butter
Method
Grease an 8 or 9 inch square pan.
In a saucepan, combine the butter, sugar cocoa, egg and vanilla.
Cook over medium heat, stirring constantly until smooth and slightly thickened.
Stir in the graham wafer crumbs, coconut and walnuts. Mix well.
Press the crumb mixture into the greased pan. Flatten with a spoon or your hand.
Using a fork or an immersion blender, cream the 1/4 cup butter with the icing sugar and the egg. The custard should be smooth.
Spread the custard over the crumb mixture and chill for about 15 minutes.
Heat water in a pot. Place a bowl in the water and add the 6 squares of chocolate and butter into the bowl. Stir until melted, then spread over the chilled custard.
Chill thoroughly - 1 hour or more to produce a chocolate bar texture. Cut into squares. Store in the fridge or freezer.
The ultimate in Canadian treats! A graham wafer and coconut crust, custard in the middle and chocolate on top - oh, my! The perfect recipe is the subject of much debate between adherents of the traditional bar and those who dare to switch up the flavours - cappuccino custard, espresso, mint or white chocolate - wow. A no-bake square that's easy to make, it freezes perfectly, waiting for you to liberate it.
The origins of the Nanaimo bar are shrouded in the mists of time, but what's generally agreed upon is that it became popular on Vancouver Island after World War II, appearing in many community cookbooks. This recipe is taken from a most traditional source, the Laura Secord Canadian Cook Book (McClelland and Stewart, 1966) and works perfectly. Many others can be found online, including this one from The Great Canadian Baking Show. which uses custard powder rather than a raw egg for the centre layer.
Here's another ice-box brownie and a chocolate pecan square that will please your palate. Click here for more fabulous desserts.
Ingredients for the Base
1/2 cup butter
1/4 cup granulated sugar
5 tablespoons cocoa
1 egg
1 teaspoon vanilla
1 2/3 cups crushed graham wafers
1 cup shredded coconut
1/2 cup chopped walnuts
Ingredients for the Custard
1/4 cup butter
2 cups icing sugar
1 egg
Ingredients for the Icing
6 squares semi-sweet chocolate
3 tablespoons butter
Method
Grease an 8 or 9 inch square pan.
In a saucepan, combine the butter, sugar cocoa, egg and vanilla.
Cook over medium heat, stirring constantly until smooth and slightly thickened.
Stir in the graham wafer crumbs, coconut and walnuts. Mix well.
Press the crumb mixture into the greased pan. Flatten with a spoon or your hand.
Using a fork or an immersion blender, cream the 1/4 cup butter with the icing sugar and the egg. The custard should be smooth.
Spread the custard over the crumb mixture and chill for about 15 minutes.
Heat water in a pot. Place a bowl in the water and add the 6 squares of chocolate and butter into the bowl. Stir until melted, then spread over the chilled custard.
Chill thoroughly - 1 hour or more to produce a chocolate bar texture. Cut into squares. Store in the fridge or freezer.