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Cakespy: Nanaimo Bars

Posted by cakespy, October 26, 2009 at 2:40 PM

Note: Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe.

[Photographs and original art: Jessie Oleson]

The origins of the Nanaimo Bar are shrouded in mystery. Popular legend has it that these no-bake bars hit the mainstream when a housewife entered a batch named after her hometown into a magazine contest; however, some say it actually has its origins stateside as the "New York Slice."

Hazy origins aside, few will argue that Canada is where the bar came into its own, and even fewer will argue its deliciousness. A three-layered delight consisting of a coconut-chocolate base topped with a rich custardy buttercream and then finished off with a layer of bonus chocolate on top? Yes please.

Nanaimo Bars

- makes about 36 bite-size bars -
Adapted from a recipe found on the City of Nanaimo website

Ingredients for bottom layer

1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped almonds (optional)
1 cup shredded coconut (sorry, coconut haters: this is not optional)

Ingredients for middle layer

1/2 cup unsalted butter
2 tablespoons cream or half and half
2 tablespoons vanilla custard powder or instant vanilla pudding powder
2 cups confectioners' sugar
1/2 teaspoon salt

Ingredients for top layer

4 squares semi-sweet chocolate (1 ounce each)
2 tablespoons unsalted butter

Procedure

1. Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil. Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. Press down firmly into an ungreased 8 x 8-inch pan; try to make the mixture as flat as possible in the pan. Let this cool for about an hour.

2. Prepare the middle layer. Cream the butter, cream, instant pudding powder, salt, and confectioners' sugar together, beating until the mixture is light and fluffy. Spread over bottom layer, once again trying to make the surface as flat as possible. At this point, I like to put the pan in the refrigerator, as it is easier to spread the top layer on when the buttery middle layer is a bit more solid.

3. Prepare the top layer. Melt chocolate and butter slowly over low heat. Once fully melted and incorporated, remove from heat and allow to solidify to the point where it is thick but still pourable. Pour over second layer as quickly as you can so that the middle layer doesn't begin to melt.

4. Let the bars cool for at least one hour in the refrigerator before serving.

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Tags: Cakespy, Canadian, desserts, nanaimo bars