Alana
The next recipe in my Christmas baking line-up is Nanaimo bars. I picked these because they have quite often appeared at my family’s Christmas celebrations. They are also don’t require an oven, so it was easy to make these while my Egg Nog Pound Cake was in the oven 🙂
I also don’t have much to say about this recipe, other than that it is very straight forward. Melt some stuff and mix it with some other stuff. Basically how this recipe goes. I guess the only thing is that you should pay attention when you’re putting on the final chocolate layer, because the warmth of the chocolate can melt the custard/frosting layer. Though you could easily prevent this issue by putting the tray in the fridge while you’re preparing the chocolate layer. Problem solved!
Nanaimo Bars
From the City of Nanaimo
Bottom Layer
- ½ cup unsalted butter (European style cultured)
- ¼ cup sugar
- 5 tbsp. cocoa
- 1 egg beaten
- 1 ¼ cups graham wafer crumbs
- ½ c. finely chopped almonds
- 1 cup coconut
- Melt first 3 ingredients in top of double boiler.
- Add egg while stirring the cocoa mixture continuously, to cook and thicken. Remove from heat.
- Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
Second Layer
- ½ cup unsalted butter
- 2 Tbsp. and 2 Tsp. cream
- 2 Tbsp. vanilla custard powder
- 2 cups icing sugar
- Cream butter, cream, custard powder, and icing sugar together well.
- Continue to beat until light in colour.
- Spread over bottom layer. (You can put it in the fridge at this point to make spreading the next layer easier)
Third Layer
- 4 squares semi-sweet chocolate (1 oz. each)
- 2 Tbsp. unsalted butter
- Melt chocolate and butter in the microwave at 10 second intervals, stirring in between (or over the stove at low heat, if you’re feeling motivated).
- Once cool, but still liquid, pour over second layer and chill in refrigerator.
Chateau Gateau 