MY COOKBOOK

MY COOKBOOK
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24.2.11

NANAIMO BARS


There are good things in life and one of them is definitely having a Nanaimo bar. Since more than one Canadian family claims ownership over it, the one sure thing is where it came from; Nanaimo, B.C. Otherwise it would be called Winnipeg Bars or Vancouver Bars or something like that. Oh it's Canadian all right, as Canadian as maple syrup.

Use good cocoa and real butter. You can get away with margarine in the base but not in the middle and top layers. Always use unsweetened, fine coconut. Sweetened coconut would upset the flavor balance, and large strands of coconut would interfere with the texture of the base. But the most important factor is the bitter chocolate on the top, the chocolate glaze has to be from unsweetened chocolate. Any hint of sugar and it would spoil this magnificent cookie bar. It’s hard to slice it neatly. If you freeze the cookie first, the chocolate will loose its luster. Otherwise the chocolate smears on the middle layer when sliced. A neat freak will have a lot of fun slicing this bar...LOL.

BASE
1/2 cup butter
5 Tbsp sugar
5 Tbsp cocoa
1 tsp vanilla
1 egg, beaten
2 cups graham wafer crumbs
1/2 cup walnuts, chopped
1 cup fine unsweetened coconut

  • Melt the first 3 ingredients in top of a double boiler.
  • Add the egg and vanilla and stir to cook and thicken.
  • Remove from heat and stir in the crumbs, coconut and nuts.
  • Press firmly into an ungreased 8 X 8 pan.
FILLING
4 Tbsp butter
2 Tbsp + 2 tsp cream
2 Tbsp Bird’s Custard Powder
2 cups icing sugar

  • Combine the butter, cream, custard powder and the icing sugar.
  • Beat until light.
  • Spread over the bottom layer.
TOPPING
4 squares of unsweetened chocolate (1 oz. each)
2 Tbsp butter
  • Melt the chocolate and butter over low heat.
  • Let it cool.
  • When cool, but still liquid, pour over second layer and chill in the refrigerator.
  • Lightly score the top before the chocolate completely hardens.
  • When the top is almost solid the bar can be sliced. Makes 16 squares
  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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