Vanilla wafer cookies, raspberry filling and white chocolate lighten up the traditional colour – and flavour – of the classic Nanaimo bar.
- Portion size 25 servings
- Credits : Canadian Living: Holiday 2012
- 1 1/2 cup vanilla wafer crumbs (about 50 wafers)
- 1/2 cup sweetened shredded coconut
- 1/4 cup finely chopped roasted unsalted almonds
- 1 oz white chocolate chopped
- 1/4 cup butter melted
- 1 egg lightly beaten
- 1/3 cup butter
- 1/4 cup seedless raspberry jam warmed
- 2 tablespoons custard powder
- 1 teaspoon vanilla
- 1 1/3 cup icing sugar
- 1 tablespoon milk (approx)
- 8 oz white chocolate coarsely chopped
- 1/2 teaspoon vegetable oil
MethodIn bowl, stir together wafer crumbs, coconut, almonds and chocolate. Drizzle with butter and egg, stirring until combined.
Press into parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until firm, about 10 minutes. Let cool in pan on rack.
Filling: In bowl, beat together butter, jam, custard powder and vanilla. Beat in icing sugar alternately with milk, making 3 additions of sugar and 2 of milk and adding up to 1 tsp more milk if too thick to spread. Spread over cooled base. Refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with oil; spread over filling. Refrigerate until chocolate is almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is completely set, about 30 minutes. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in foil and freeze for up to 2 weeks.) Cut into bars.
Nutritional facts Per piece: about
- Fibre trace
- Sodium 78 mg
- Sugars 17 g
- Protein 2 g
- Calories 175.0
- Total fat 10 g
- Potassium 52 mg
- Cholesterol 19 mg
- Saturated fat 6 g
- Total carbohydrate 21 g
- Iron 3.0
- Folate 1.0
- Calcium 3.0
- Vitamin A 4.0