Canada's Nanaimo Bars

Oh, Canada, why have you been holding out on me?

These classic Canadian cookie bars popped up on my Facebook feed. They are named after Nanaimo, British Columbia, but I've never heard of them. They look so delicious I've decided to make them! After googling the recipe to find that other recipes call for custard powder, another food item I've never heard of and won't find in my supermarket, I decided to go with this 12 Tomatoes recipe adapted from Classic Cooking. I like the white chocolate flavor in the custard layer. Another version of Nanaimo bars suggests making a coffee-flavored custard, also tasty! You choose. I'll go with white chocolate the 1st time.

Nanaimo Bars - 12 Tomatoes version:

Ingredients:

Photo: 12 Tomatoes - FB

Bottom Layer --
1 stick unsalted butter, cubed
⅓ cup brown sugar
3 tablespoons unsweetened cocoa powder
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups graham crackers, finely crushed
8 oz sweetened coconut, shredded
1 teaspoon kosher salt
½ cup chopped nuts (walnuts, pecans, or almonds)

Pudding Filling -- 

5 tablespoons unsalted butter, room temperature

¼ cup heavy cream 

2 tablespoons white chocolate instant pudding mix

2 cups powdered sugar

 

Photo: 12 Tomatoes

Chocolate Topping -- 

1 cup semi-sweet chocolate chips - See my tweak - step 6.

4 tablespoons salted butter 

Optional: ½ teaspoon kosher salt

Directions: (From 12 Tomatoes with my tweaks in blue font).

1) Line an 8x8-inch baking dish with parchment paper. Set aside. (It works in a buttered 9x9-inch baking pan equally well. I think the crust is better without parchment paper.)

2) Melt 1 stick of cubed butter in a saucepan over medium heat. Add cocoa powder, salt, and brown sugar, remove the pan from heat, and whisk until mixture is well-blended.

3) Slowly whisk in the beaten egg and mix constantly until the egg is incorporated. Return the pot to the stovetop over medium heat and cook until the chocolate mixture has thickened, stirring frequently, for up to 2 minutes.

4) Stir in vanilla extract, shredded coconut, chopped nuts, and graham cracker crumbs. Once blended, pour the chocolate mixture into the prepared baking dish. Cover with plastic wrap and refrigerate for 40 minutes.

5) Beat 5 tablespoons unsalted butter with heavy cream, and instant pudding powder until smooth. Stir in powdered sugar until a creamy mixture comes together. Spread the cream filling over the top of the chocolate base layer and recover with plastic wrap. Return the pan to the refrigerator for 20 minutes.

Photo: BBC

6) Melt chocolate chips with butter in a microwave-safe bowl, cooking in short increments of time and stirring until melted and smooth. Add salt, if using, and stir until blended. (See my tweak below👇). Spread chocolate topping over top of the cream filling. Cover with plastic wrap and return to the refrigerator to chill for 30 minutes or until the chocolate has completely set. My chocolate ganache is pure and simple without sacrificing flavor: Melt chocolate chips or broken dark chocolate pieces in a microwave-safe bowl with a tiny amount of any fat milk. Remember you can always add more milk, but can't remove it, so start with less. You don't need the butter or salt to make chocolate ganache. After melting, stir well and pour the ganache over the 2nd layer. Cover and refrigerate.

7) To serve, cut into squares. Store in an airtight container. If stacking your Nanaimo bars, place a layer of parchment paper in between each layer. Don't stack the cut bars as thy're moist because of the middle layer of pudding. It won't end well! 

Makes 16 bars. Refrigerate any leftovers and return the next day to eat the batch up! Let's not lie and pretend otherwise.

You may also enjoy:

Making Springerle

Scottish Shortbread

Homemade Monster Cookies

Buckingham Palace Gingerbread Cookies