Canadian Edibles: Nanaimo Bars
Hello amazing Canadian dessert! Seeing as it is almost Canada's 150th birthday, I have decided to do a few recipes that are Canadian favorites. And as the Nanaimo Square is both delicious and my favorite, I started with that. The coconut bottom, the custard icing middle, and the chocolate top combine to make in my opinion the best desert this side of the Niagara Falls! Not to mention these squares are so much more easier than I thought they would be, and so inexpensive! The most expensive thing in the recipe is the coconut flakes. So they are perfect for gatherings.
Remember to always set out your ingredients before you start anything else. That way you won't make the bottom, and then fins out you don't have the icing sugar for the middle.
Note: I doubled the recipe that I used, and made a 9x13 pan instead of a 9x9 the recipe called for.
Melt 1 cup butter in a double boiler. I still don't have one, so I used a nifty contraption similar to the one I told you about in the German Cookies.
This time the water did not touch the bowl, and I used a glass heat proof bowl that fit nicely into the pot. It worked very well.
Chop up 1 cup of walnuts.
My dad is slightly allergic to almonds, so I used walnuts instead of almonds that the recipe called for.
Once the butter is almost melted add 1/2 cup of white sugar...
And 1/2 cup of unsweetened cocoa powder.
Take 2 eggs and whish them in a bowl until you can't distinguish between yolk or white.
Slowly pour the egg into the chocolate mixture, whisking as you pour. Be very careful you do not pour all at once, or your egg will curdle.
Add the chopped walnuts, 3 1/2 cups of graham cracker crumbs, and 2 cups flacked coconut. Stir until it is all combined, and everything is a little crumbly.
Place parchment paper in a 9x13" pan, then spread the yummy bottom in the pan. Use a spatula to press everything down so it is hard packed.
Cream together 1 cup of butter, 1/2 cup half and half cream, and 1/4 cup vanilla custard powder until light and fluffy.
Mix into the custard mixture 4 cups of icing sugar (AKA confectioners' sugar). Mix slowly at first so you don't get a poof of icing sugar smoke. Once it is all combined whisk on high speed for 2 minutes, so it has a texture light icing.
The recipe calls for heavy cream, but I didn't have it, so I used half and half. And oops, my butter was too cold so it didn't fluff until I added the icing sugar. Make sure your butter is very soft, and bring your cream to room temperature before mixing it with the butter.
Spread over the bottom layer and let chill for about an hour.
When there is 15 minutes left in that 1 hour, melt 4 teaspoons of butter and about 1 cup of chocolate chips in that double broiler thing you used to melt the butter the last time.
Remember to clean the double broiler before you melt the chocolate chips.
Spread the chocolate over the top of the custard, making sure not to mix the custard with the chocolate, and spreading it all out evenly.
Let the Nanaimo Squares set for a bit, then cut them.
There you have it! An amazingly delicious Canadian desert that everyone will love. Don't forget to cut the edges so you have all the squares ice and square, and so you have the an excuse to have pieces that you can snack on without worrying you took all the Nanaimo squares. Mmm... :)
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Hi, I'm Kayla. I have red hair and freckles. I love God, kittens, coffee, reading, and Disney. :)