image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

24.2.11

NANAIMO BARS


There are good things in life and one of them is definitely having a Nanaimo bar. Since more than one Canadian family claims ownership over it, the one sure thing is where it came from; Nanaimo, B.C. Otherwise it would be called Winnipeg Bars or Vancouver Bars or something like that. Oh it's Canadian all right, as Canadian as maple syrup.

Use good cocoa and real butter. You can get away with margarine in the base but not in the middle and top layers. Always use unsweetened, fine coconut. Sweetened coconut would upset the flavor balance, and large strands of coconut would interfere with the texture of the base. But the most important factor is the bitter chocolate on the top, the chocolate glaze has to be from unsweetened chocolate. Any hint of sugar and it would spoil this magnificent cookie bar. It’s hard to slice it neatly. If you freeze the cookie first, the chocolate will loose its luster. Otherwise the chocolate smears on the middle layer when sliced. A neat freak will have a lot of fun slicing this bar...LOL.

BASE
1/2 cup butter
5 Tbsp sugar
5 Tbsp cocoa
1 tsp vanilla
1 egg, beaten
2 cups graham wafer crumbs
1/2 cup walnuts, chopped
1 cup fine unsweetened coconut

  • Melt the first 3 ingredients in top of a double boiler.
  • Add the egg and vanilla and stir to cook and thicken.
  • Remove from heat and stir in the crumbs, coconut and nuts.
  • Press firmly into an ungreased 8 X 8 pan.
FILLING
4 Tbsp butter
2 Tbsp + 2 tsp cream
2 Tbsp Bird’s Custard Powder
2 cups icing sugar

  • Combine the butter, cream, custard powder and the icing sugar.
  • Beat until light.
  • Spread over the bottom layer.
TOPPING
4 squares of unsweetened chocolate (1 oz. each)
2 Tbsp butter
  • Melt the chocolate and butter over low heat.
  • Let it cool.
  • When cool, but still liquid, pour over second layer and chill in the refrigerator.
  • Lightly score the top before the chocolate completely hardens.
  • When the top is almost solid the bar can be sliced. Makes 16 squares
  

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive