Nanaimo Bars

For those of us that have grown up with the Nanaimo Bar, it hardly seems possible that the rest of the world has had to go without this treat at Christmas time. I'm sure that Joyce had no clue that her famous bar would become such a favorite when she entered a contest in her hometown of Nanaimo. For the whole story you can click right here to read it. I have changed her recipe slightly and I've giving you my pictures that are not included in the recipe she provided.I do recall learning to make these before I was a bride. I even made them for the day that I had my bridesmaids over to wrap the Wedding cake in foil and netting for our wedding favours. Sadly, that day I made a few errors that I am going to make sure you never make. So, pay attention to the little details and you too can serve the perfect little layer bar with your Christmas goodies.

First of all, you will want to use a 9X13 pan instead of the 8X8 pan. I like it nice and thin. You may like yours thicker, go for it. The other thing you will want to do is to line your pan with parchment paper or foil. If you don't do this you will not be able to lift it out to cut once it has been chilled

The other thing you will need to do is to ensure fresh ingredients. Make absolutely sure your graham wafer crumbs are fresh. Taste them. Don't trust that because your package is sealed, they will be fine. Also make sure that your nuts whether you choose to use walnuts or almonds or pecans are also fresh. Taste them. The coconut I use is fine unsweetened. While you can use flaked or shredded, it cuts nicer if the bits are tiny.

Nanaimo Bars

Bottom layer . . .
1/2 cup unsalted butter . . .this is important . .buy unsalted butter
1/4 cup sugar
5 tablespoons of cocoa
1 farm fresh egg slightly beaten
1 1/4 cup of graham wafers
1/2 cup of finely chopped walnuts
1 cup of fine unsweetened coconut
* Put the butter in a microwave safe bowl and melt it until it is nearly but not entirely melted.
If the butter is too hot it will instantly cook your egg in the next step.
Add the cocoa and sugar and stir until it is combined.

* Add the slightly beaten egg.
Stir until well combined.
Put back in the microwave for about a half minute.
Your mixture should be a bit like a custard.
You may need to put it in for another half minute, stir and repeat until it has slightly thickened.
The egg should have now slightly cooked and thickened the mixture.

* Add the nuts and coconut and stir until well combined.

* Add the graham wafers last. Don't add all the crumbs at once. I have found that some makes of graham crumbs are more powdery and thereby can dry the mixture faster. I think you'll be okay with this amount of butter, but as I learned years ago, if the mixture is too dry, it will crumble and not cut nicely later on when it is chilled.Your mixture will look like this . .nice and moist.Spread the first layer into your prepared pan and chill for an hour.Do not skip the chilling step.

Second layer . . .
1/2 cup unsalted butter . .softened
2 tablespoons Birds Eye Custard Powder . .(non sweet custard powder meant to be cooked)
3 tablespoons of heavy cream
2 cups of icing sugar or (powdered sugar)
* Cream the butter and add the custard powder and combine well.
I always use a wooden spoon in a glass bowl. Isn't it funny how we all like to use certain containers and spoons .. . (it's okay use your metal spoon in your glass bowl . .I can't see)
* Add the Icing sugar next and stir slowly to combine. . .
* Add the cream a drizzle at a time to make a nice smooth icing.
Beat it well with your wooden spoon until it is light.

Take your chilled crumb base out of the fridge and plop your icing on top.
If your some reason your icing does not look like this consistency either add a little more cream or a little more icing sugar.

With your off set spatula . .(what no off set spatula . .put it on your Christmas list .. go ahead . . . .I'll wait)
Spread it out nice and smooth or as smooth as you can.
Put it back in the fridge for an hour . .

Third Layer
6 squares of semi sweet chocolate . .I just use bakers, but you could use a really good quality if you preferred. I find that the secret is real butter.
3 tablespoons of unsalted butter
Put this in the microwave for half a minute.

* Stir the chocolate at a half minute intervals until it is perfectly smooth.
You of course could do this in a double boiler.
Just make sure that no droplets of water or steam get into the chocolate or it will seize and you'll have a mess.

Take your chilled bar out of the fridge and put your chocolate on again using your offset spatula. Put it in the fridge to chill for one hour.
This is important.

The bar needs to chill until the chocolate has set but not so so chilled until the chocolate is hard. If this happens you will crack your bar when you slice it.
If it seems too hard let it sit for a bit and try again.
This is why you needed to line your pan . .
put it on a cutting board and use a thin knife to cut it.

We've nearly finished half a pan in our family. . .

I keep it well wrapped in the refrigerator. . .for as long as it lasts. .

The instructions might seem daunting but it really is easy and very quick with no baking involved.