Sunday, September 4, 2011

Classic Nanaimo

My husband requested a dessert for a company picnic.  I haven't baked in a long time.  Just haven't really been in the mood.  I did bake some of my pudding chocolate chip cookies a while back.  They lasted a really long time.  With my husband not eating dessert, stuff hangs around.  I probably should have put some in the freezer.

Nanaimo bars are great for summer because they do not require baking.  You cook the crust ingredients on the stove briefly and make a crust with it in the pan.  Chill and then the next layer.  If you want you can even do the glaze in the microwave as well.  Low heat- perfect for summer.

I made two kinds.  The other one, quite frankly, sucked. I made the same bar but for the filling I combined 1/3 cup pomegranate molasses, 3.4 ounces instant vanilla pudding and 2 cups confectioners sugar.  In and of itself it was good- maybe with something else- but for this application I did not like it.  The classic one, however, listed here.  Dah-licious!

Classic Nanaimo

Bottom Layer:
1/2 cup butter
1/2 cup cocoa, a little heaping is okay
1 egg beaten lightly
1 1/2 cups graham cracker crumbs (this is about 1 1/2 packages)
1 cup shredded sweetened coconut
1/2 cup walnuts, toasted and finely chopped

Middle Layer
1/2 cup buttered, softened
3 tablespoons half and half
2 tablespoons Bird's Custard (instant mix), but you can substitute instant vanilla pudding
2 cups powdered sugar

Ganache Top:

1 cup semi sweet chocolate chips
1 tablepoon vegetable or canola oil

Line a 9 x 9 pan with foil, hanging it over the sides a bit so you can get ahold of it and pull it out of the pan when things are all set up.

In a saucepan, melt butter and whisk in cocoa.  Remove from heat.  In a bowl combine egg and sugar.  Pour chocolate butter mixture into the egg mixture, whisking briskly as you go.  Add the coconut and graham cracker crumbs.  Press evenly into baking dish.  Use a rubber spatula to get a clean edge all around the sides. Place in refrigerator to chill and set while you make the next layer.

In a bowl, combine butter, half and half, powdered custard or pudding and sugar.  Beat until light.  This is going to be a stiff mixture.  If you find it is too dry, add a drop or two more of the half and half.  Spread evenly over the bottom layer.

In a double boiler melt the chocolate chops and oil.  As soon as it is melted, remove from heat.  when it is still spreadable but a bit cooler, spread evenly over the pudding layer of the bar. Cut into small squares, this is an extremely rich dessert.

Previous Nanaimo Bars:

Mint Nanaimo and Orange Nanaimo (these have a crust that is baked)


Les rêves d'une boulangère (Brittany) said...

This sounds perfect for me - relatively easy to do and very rich! I like!

Your decoration on the top is very pretty. Thanks for sharing this recipe with me.

vanillasugarblog said...

those are good aren't they?
haven't made them in a long time.

Murasaki Shikibu said...

They look yummy. I wish I could get graham crackers around here...

grace said...

if it ain't broke, don't fix it! these are smashing, lori--nice work. :)

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