Friday, June 30, 2017

Nanaimo Bars 2.0

A repost of the Nanaimo Bars recipe I first posted in 2009. It's a modification of the City of Nanaimo Official Recipe. This time with more pictures!

1 cup + 3 tbsp cup butter
1/4 cup sugar
5 tbsp cocoa
1 egg
1 1/4 cup graham wafer crumbs
1/2 cup ground almonds
1 cup shredded coconut
2 tbsp + 2 tsp cream
2 tbsp custard powder
2 cups icing sugar
8 oz (200 g) dark or semi-sweet chocolate

Step 1: In a medium saucepan on low heat melt together 1/2 cup butter, 1/4 cup sugar and 5 tbsp cocoa powder until it becomes a liquid. Stir almost constantly. 

Step 2: Beat in 1 egg and stir constantly until the egg cooks and mixture thickens.

Step 3: Remove pot from heat. Mix in cookie crumbs (1 1/4 cups), ground almonds (1/2 cups) and coconut (1 cup). Stir until well combined.

Step 4: Press mixture into an 8"x8"x2" (or equivalent) pan. I usually line the pan with parchment paper for easier clean up but it's not required. Then pop the whole thing in the fridge while you work on the next step.
Step 5:  Cream together 1/2 cup butter, 2 tbsp + 2 tsp cream, 2 tbsp custard powder and 2 cups icing sugar until the mixture is smooth and well combined.

(Note: This step should probably be done in a proper mixing bowl rather than a sauce pan but I don't currently possess any mixing bowls so it is what it is)

Step 6: Spread the custard over the crust. Try not to get crumbs from the crust into the custard. Then put the whole thing back in the fridge.

Step 7: Melt together 8 oz chocolate and remaining butter (3 tbsp). I usually do this in a microwave, in 30 second increments, stirring after each. But right now I don't have a microwave so I did it on the stove on low heat.

 Step 8: Marvel at melted chocolatey goodness

 Step 9: Spread chocolate over custard. Try not to mix the custard with the chocolate too much. Then refrigerate until chocolate is set, 4-6 hours or overnight.

 Step 10: Cut into squares. I try to make them small, maybe 1"X1" because they are very rich.

Step 11: Enjoy!

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