Nanaimo Bars

Submitted by Bolistoli

"My mother made these squares every year at Christmas. I don't have her recipe, but this award winning recipe from the City of Nanaimo is pretty close. They take a bit of time, but are quite easy to make. The key is to let each layer cool before adding the next layer. This recipe calls for almonds, but you can use any nut you like (pecans, walnuts, etc.). These are quite rich, so I recommend cutting into 48 pieces (6x8 rows). Note: cooking time is chill time."

 

• Ready In: 2hrs
• Ingredients: 14
• Yields: 48 squares
• Serves: 48

ingredients

• Bottom Layer

• 1⁄2 cup butter
• 1⁄4 cup sugar
• 5 tablespoons cocoa
• 1 egg, beaten
• 1 1⁄4 cups graham wafer crumbs, finely chopped (generally one sleeve in the box)
• 1⁄2 cup almonds, finely chopped
• 1 cup coconut

• Middle Layer

• 1⁄2 cup butter, softened
• 2 tablespoons cream
• 2 teaspoons cream
• 2 tablespoons vanilla custard powder (can substitute instant vanilla pudding powder)
• 2 cups icing sugar

• Top Layer

• 8 ounces semisweet chocolate, should be at least 60% cacao otherwise it won't melt properly (squares or chips)
• 1⁄4 cup butter

directions

1. BOTTOM LAYER: Melt first 3 ingredients in top of double boiler.
2. Gradually stream in egg while stirring to cook and thicken.
3. Remove from heat.
4. Stir in crumbs, coconut, and nuts.
5. Press firmly into an ungreased 9x13 pan.
6. Let cool. You can put this in the fridge while you make the middle layer.
7. MIDDLE LAYER: Cream butter, cream, custard powder, and icing sugar together well.
8. Beat until light.
9. Spread over bottom layer. Don't put this in the fridge, it will get too cold,making it difficult to spread the top layer.
10. TOP LAYER: Heat 2/3 of the chocolate and butter in top of double boiler until it is about 2/3 melted.
11. Gently stir until all the chocolate is melted and combined with the butter.
12. Test the temperature of the chocolate by putting a small drop on the inside or your wrist. It should sting just a bit. Heat a bit longer if needed.
13. Remove from heat, being careful not to get any water in the chocolate (it will seize). Gently stir in the rest of the chocolate.
14. Let the chocolate cool a bit - it should still be fairly liquid.
15. Once cool, but still liquid, pour over second layer.
16. Let chocolate layer set until firm, but not hard.
17. Score into 48 squares (this makes them easier to cut when chilled).
18. Chill in refrigerator.
19. Cut into 48 bars.