Nanaimo Bar is a typical Canadian dessert that comes from the town with the same name. It's usually quite sweet, but reaaaally delicious! I decided to make it after presenting it as a typical dish for Christmas to my kids at the kindergarten.
Yeah, I know, it took me 2 months to actually get to making it, but hey, I did! :D And I really liked the result, too!
Being a non-bake dessert, it's very easy to make and I think anybody could do it, really! :D I stopped at a recipe with very high rating I found on Google (here's the link) and I halfed the recipe so that we could eat it in due time ^_^
Ingredients for about 15 pieces - 1/2 original recipe (depending on how big you cut them):
Bottom Layer:
- 55g unsalted butter, diced
- 25g granulated sugar
- 15g unsweetened cocoa powder
- a pinch of salt
- 1 medium egg, lightly beaten
- 90g graham cracker crumbs
- 38g walnuts (or almonds), finely chopped
- 40g shredded coconut
Filling
- 55g unsalted butter, softened
- 1-2 Tbsp heavy cream
- 2 Tbsp powdered milk and 1/2 tsp vanilla essence
- 100g powdered sugar
Top Layer
- 55g semi-sweet chocolate, chopped
- 1 Tbsp unsalted butter
Steps:
1. Line a small baking tray with parchment paper and set aside.
2. For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
3. Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
4. Return mixture to heat and cook until mixture has just thickened.
5. Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.
6. Press mixture into prepared baking dish. (It's better to fill only half of a baking tray if you notice the layer would otherwise be super thin.) Chill while preparing the filling, bottom layer shouldn't be warm when adding the custard frosting layer.
7. For the second layer: add the powdered milk and the heavy cream to the bowl of an electric stand mixer. Whisk vigorously to dissolve powdered milk. Add in butter, powdered sugar and vanilla, set mixer with paddle attachment and beat mixture until very light and fluffy.
8. Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).
9. For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth.
10. Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.
11. Cut into squares (tip for best appearance, cut squares from side to side rather than cutting downward). Store in an airtight container in refrigerator, bring to room temperature before serving. Bon appetit!
