Nanaimo Bars

When I think about my Canadian roots I think about several things... 

Last week I was talking with the mom of one of my students about all our favorite Canadian baked goods :)  I mentioned Nanaimo bars and the next day there was a tupperware full of them on my doorstep.  My kids tried them, loved them and I knew I had to have the recipe for myself.

Now... if your NewYears resolutions don't involve heavy cream and butter turn away now.  BUT if you need the occasional (small!) late afternoon sweet pick-me-up this recipe is for you.

Here's what you'll need....

(plus an egg and vanilla extract which I forgot to include in my pic!)

- 1 cup (+ 2 tablespoons) butter

- 1 tsp vanilla extract

- 1/4 cup sugar

- 2 tablespoons cocoa powder

- 1 egg, beaten

- 1 3/4 cup graham cracker crumbs

- 1 cup coconut

- 3 tablespoons whipping cream

- 2 tablespoons vanilla custard powder

- 2 cups powdered sugar

- 4 oz semi sweet baking chocolate

This is a no-bake, three layer bar and the first layer is butter, graham cracker crumbs, cocoa powder, egg and coconut.  

I don't have a real double boiler so I make my own using a pan of boiling water and a glass mixing bowl.  ;)

In the top of the double boiler melt 1/2 cup of softened butter with the 1/4 cup sugar and 2 tablespoons of cocoa powder.

While that melted I beat the egg, crushed up 1 3/4 cups of graham cracker crumbs and portioned out a hefty cup of coconut flakes.

Once the chocolate was melted I poured in the egg and let that cook for 2-3 mins (until the chocolate mixture thickened up a bit).  Then I poured in the vanilla, coconut and graham cracker crumbs.

I mixed that all together really well and then pressed it into the bottom of an ungreased 8x8 baking dish.

I put that in the refrigerator to cool for a while and got started on the next layer.

In my mixer I creamed 1/2 cup of room temperature butter with 3 tablespoons of whipping cream and 2 tablespoons of custard powder.  Custard powder is a British import and I found mine at Kroger on the International food aisle.

Once they were creamed I beat in 2 cups of powdered sugar and whipped it for a couple of minutes until it was smooth and fluffy.

Then I spread it on top of the cooled first layer and set the whole thing back in the refrigerator to cool.

While everything was setting in the fridge I got the last layer ready.

I got out my "double boiler" again and melted 4 oz of semi-sweet baking chocolate with 2 tablespoons of butter until it was smooth.

Then I poured it over the other 2 layers and smoothed it out.  

At this point I let everything set in the refrigerator for a few hours.

Y'all.  They're hard to explain unless you've actually had one.  But it's almost like a dense, coconut brownie (but not TOO coconut) on the bottom with a custardy icing in the middle and chocolate shell on top.  While they look a little bit complicated to make they're really not that bad once you get the hang of it and the fact that they're no bake is a plus.  

If you try them out I'd love to hear what you think!!!

And to make everything simpler here's the recipe all together :)

Happy Thursday, Friends!

Here's What You'll Need

- 1 cup (+ 2 tablespoons) butter

- 1 tsp vanilla extract

- 1/4 cup sugar

- 2 tablespoons cocoa powder

- 1 egg, beaten

- 1 3/4 cup graham cracker crumbs

- 1 cup coconut

- 3 tablespoons whipping cream

- 2 tablespoons vanilla custard powder

- 2 cups powdered sugar

- 4 oz semi sweet baking chocolate

Here's What You'll Do

For the first layer...

1) In the top of a double boiler combine 1/2 cup softened butter with 1/4 cup sugar and 2 tablespoons cocoa powder until melted and smooth.

2) Pour in one beaten egg and let cook for 2-3 minutes or until the chocolate mixture thickens up a bit

3) Remove the chocolate mixture from the heat and pour in 1 tsp vanilla, 1 cup of coconut flakes and 1 3/4 cups graham cracker crumbs.

4) Refrigerate until cool

For the second layer...

1) Cream 1/2 cup butter together with 3 tablespoons of whipping cream and 2 tablespoons of custard powder.

2) Beat in 2 cups of powdered sugar until fluffy and smooth

3) Spread over the cooled first layer and refrigerate again

For the third layer...

1) In the top of a double boiler melt 4 oz of semi-sweet baking chocolate with 2 tablespoons butter until smooth.

2) Spread evenly over the other 2 layers and refrigerate several hours or until cool and set.

Cut into small pieces (or large, if that's your thing!) and ENJOY!!!