It’s finally January – the time when you can enjoy the light and healthy food such as salads and soups. That’s why I’d like to contribute to this awesome time by this delicious classic Nanaimo Bars.
Stop, that doesn’t sound coherent to you? Nanaimo Bars are definitely not that delightful salad I’ve promised.
That’s right. It’s Ben’s kind of logic.
Or let’s better say I announced the content you are about to see these days. No sweets for a long time (Is one week long enough?)
But look at these delicious Nanaimo Bars and the photographs. I think that would be ridiculous to publish them in spring.
I met a recipe for Nanaimo Bars when we were still living in Russia, about 6 years ago. Since I’ve always been interested in the world cuisines, that recipe grabbed my attention. Besides, there’s no such a thing as the Canadian cuisine, in my book (I should write a post one day on this issue), so it was exciting to try the recipe developed in Canada.
I won’t bother you with this story (you can always find it on the Internet), but in a nutshell, the recipe for Nanaimo Bars was created in the city of Nanaimo, British Columbia in the mid of the XX century. Traditionally, this dessert consists of the 3 layers: a waffle-based layer, a butter icing layer flavored with custard, and a chocolate layer. Simple yet rich and delicious.
You can jazz it up adding some flavors. I’ve added coffee and peppermint. Now I’ve been thinking of a Valentine’s Day Nanaimo Bars. What about cranberries, eh?
So, by posting this rich decadent Nanaimo Bars I am solemnly swearing I won’t be publishing for the next few weeks those treats I made during the holidays. Of course, if you don’t start to beg me to post those scrumptious crepes and pancakes with amaretto and whiskey sauces. I mean, begging is an exception, right?
Have you ever tried Nanaimo Bars? Have you ever been to Nanaimo?
Nanaimo Bars - delicious decadent no bake dessert from Canada, with the graham crumbs, custard flavored butter icing, and chocolate layers.
- 1 cup graham cracker (or waffle) crumbs
- 1/2 cup sweetened shredded coconut
- 1/2 cup finely chopped walnuts
- 1/4 cup cocoa powder
- 1/4 granulated sugar
- 1/3 cup butter, melted
- 1 egg, lightly beaten
- 1/3 cup butter, softened
- 3 tablespoons custard powder
- 1 teaspoon vanilla extract
- 2 cups icing sugar
- 1-2 tablespoons milk (or light cream)
- 150 gr. dark chocolate, chopped
- 1 tablespoon butter
- In a bowl, stir together the graham crumbs, coconut, walnuts, cocoa, and sugar. Stir in the butter and egg. Mix until combined. Press into parchment lined 9 inch square pan. Bake in the preheated to 180 degrees C (350 degrees F) oven for about 10 minutes, until firm. Let cool.
- In a bowl, beat the butter, custard powder, and vanilla. Gradually add the icing sugar and milk (The mixture should be thick but spreadable). Spread over the base. Refrigerate until firm, about 1 hour.
- In a bowl over saucepan of hot water melt the chocolate with the butter until smooth. Spread over the second layer. Refrigerate about 30 minutes. With a knife, score into bars and then refrigerate about 30 minutes.