Friday, September 9, 2016

The Original Nanaimo Bars

These melt-in-your mouth squares are the very recipe that swept the continent to kick-start the Nanaimo Bar craze!

Melt-in-your mouth: The Original Nanaimo Bars.

Richer than Donald Trump, these bars leave no unpleasant after-taste.

The Original Nanaimo Bars:

Layer One:

1/2 c. (125 mL) butter (no substitutes)
1/4 c. (50 mL) granulated sugar
1 large egg, at room temperature
1 tbsp. (15 mL) cocoa powder
1 tsp. (5 mL) vanilla extract
2 c. (500 mL) graham wafer crumbs
1 c. (250 mL) sweetened, medium-thread coconut
1/2 c. (125 mL) chopped pecans

In double boiler or medium stainless bowl set over boiling water, combine butter, sugar, egg, cocoa, and vanilla, mixing until slightly thickened. In separate bowl, mix together graham crumbs, coconut, and pecans, stirring in to first mixture. 

Remove from heat. Press into spray-greased 9-in. (20 cm) square pan. Cool at least 15 min. before proceeding.

Layer Two:

1/4 c. (60 mL or 50 g) butter (no substitutes)
3 tbsp. (45 mL) milk or light cream
2 c. (500 mL) icing sugar
2 tbsp. (30 mL) custard powder 

Using electric beater, combine butter and milk or light cream on low speed. In separate bowl, hand-stir icing sugar and custard powder until well combined. With electric mixer on low, gradually add sugar mixture to butter mixture. Spread evenly over Layer One, ensuring mixture touches pan’s edges. A small, flexible spatula works well for this job. Chill at least 15 min. Covering cold custard layer with a piece of parchment, press and feather custard mixture until smooth.  

Layer Three:

1 tbsp. (15 mL) butter (no substitutes) 
4 oz. (113 g) semi-sweet chocolate

In double boiler or medium stainless bowl set over simmering - not boiling- water, combine butter and chocolate. Spread warm mixture evenly over Layer Two. Chill briefly to set chocolate. Bring to room temperature before slicing into small pieces so chocolate doesnt crack. Store in airtight container fridge or freezer.  

Note: Unless you bake frequently, ingredients such as graham wafer crumbs and custard powder don’t get used too often. Be sure to check their “Best Before” (also known as “Best By” or “Use By”) dates. It would be a shame to go to all this work, only to have these wonderful bars ruined by stale ingredients.

Chop pecans this size.

Layer One: Butter, sugar, egg, cocoa and vanilla in double boiler. 

Add graham crumb-coconut-pecan mixture. Press into pan.

Layer Two: Top with butter-sugar mixture.  
Chill before spreading with chocolate.

Ron had begged me for weeks to make these bars! 
When I finally did ... The photo says it all.  

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