Nanaimo Bars

I got this recipe several years ago from a friend of mine who ran a bakery.  I have had the best intentions since then to make this recipe, but haven't until now.  I should have done it way sooner, because these are seriously yummy.  These no-bake bars are of Canadian origin and are named after the city of Nanaimo, British Columbia.  There is debate, however, as to whether these treats actually originated in Nanaimo.  Since they are called Nanaimo bars, that is good enough for me.

The base is a fudgy layer of chocolate, coconut, graham cracker goodness.  The second layer is a filling with the special ingredient of Bird's vanilla custard powder.  I bought some at the grocery store specifically with these in mind, however if you can't find custard powder, I have heard that instant vanilla pudding can do in a pinch.  The top layer is a simple chocolate ganache that brings the whole things together.  Whenever possible, I measure ingredients by weight.  This provides a much more accurate measurement and a more reliable outcome for whatever you are making.

Nanaimo Bars

Base Layer:

1/2 cup (1 stick, 113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1/3 cup (30 grams) unsweetened cocoa

1 large egg, beaten

1 teaspoon pure vanilla extract

2 cups (200 grams) graham cracker crumbs

1 cup (65 grams) shredded coconut

1/2 cup (50 grams) walnuts or pecans, coarsely chopped

Filling:

1/4 cup (56 grams) unsalted butter, room temperature

2-3 Tablespoons milk

2 Tablespoons Bird's vanilla custard powder, or vanilla pudding powder

1/2 teaspoon pure vanilla extract

2 cups (230 grams) powdered sugar

Topping:

4 ounces (115 grams) semisweet  chocolate, chopped

1 Tablespoon (14 grams) unsalted butter

Grease a 9 x 9 inch square pan.  For the bottom layer, melt the butter in a saucepan over low heat.  Stir in the sugar and cocoa powder, and then gradually whisk in the beaten egg.  Cook, stirring constantly, until the mixture thickens (1-2 minutes).  Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts.  Press the mixture evenly into the prepared pan.  Cover and refrigerate until firm (about an hour).

For the filling, cream the butter with an electric mixer.  Beat in the remaining ingredients (starting with 2 tablespoons of milk).  If the mixture is to thick to spread, add a little more milk.  Spread the filling over the  bottom layer, cover, and refrigerate until firm (about 30 minutes).

For the top layer, combine the chocolate and butter in a small microwave safe bowl.  Microwave for 30 seconds then stir until smooth.  If the chocolate is not completely melted, microwave in 10 second bursts then stir until smooth.  Spread over the filling and refrigerate.

When the chocolate layer is firm, but not hard, cut the bars into squares, then return to the refrigerator to set up completely.  This will prevent the chocolate from cracking.  Makes about 25 squares.

Enjoy!  -Cardamommy