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.
NANAIMO BARS
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
Filling:
4 Tbsp butter
2 Tbsp + 2 tsp cream
2 Tbsp Bird’s Custard Powder
2 cups icing sugar
Topping:
4 squares of unsweetened chocolate (1 oz. each)
2 Tbsp butter
2 Tbsp + 2 tsp cream
2 Tbsp Bird’s Custard Powder
2 cups icing sugar
Topping:
4 squares of unsweetened chocolate (1 oz. each)
2 Tbsp butter
- Line a square pan with parchment paper leaving extra paper to hang over two sides.
- 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 mixture firmly into the pan.
- Combine the butter, cream, custard powder and the icing sugar.
- Beat until light.
- Spread over the bottom layer.
- 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.
- Refrigerate the bar for several hours.
- Chilling solidifies the base and aids in the development of the flavors.
- Cut around the sides to loosen bar from the pan.
- Grasp the parchment overhangs and gently lift the bar onto a cutting board.
- Run hot water on a sharp chef's knife before each cut.
- This is a rich bar, so cut into bite size pieces.
- Makes 16 squares
