Nanaimo bars are one of the most popular treats from the kitchen – even though they're not baked. In this version, food writer Carol Ferguson gives them a twist by layering dark between light colours, thus reversing the classic colour scheme.
- Portion size 20 servings
- Credits : Canadian Living Magazine: May 2002
- 1 oz white chocolate coarsely chopped
- 1/4 cup butter
- 1 egg beaten
- 1/2 cup desiccated coconut
- 1/4 cup finely chopped almond
- 1 1/2 cup graham cracker crumbs
- 1/3 cup butter
- 2/3 cups sifted cocoa powder
- 1 1/3 cup sifted icing sugar
- 3 tablespoons milk
- 2 tablespoons custard powder
- 1 teaspoon vanilla
- 4 teaspoons vegetable oil
- 4 oz white chocolate coarsely chopped
- 1 oz bittersweet chocolate
MethodLine bottom of 8-inch (2 L) square metal cake pan with waxed paper; set pan aside.
In small heavy saucepan, melt white chocolate with butter over very low heat, stirring until smooth. Stir in egg, coconut and almonds. Remove from heat; stir in crumbs. Press evenly into prepared pan; set aside in refrigerator.
Centre Layer: In heavy saucepan, melt butter over low heat; stir in cocoa until smooth. Pour into bowl; beat in icing sugar, milk, custard powder and vanilla until smooth. Spread over bottom layer; refrigerate until firm.
Top Layer: Reserve 1/4 tsp (1 mL) of the oil. In small heavy saucepan, melt white chocolate with remaining oil over very low heat; pour over centre layer, spreading evenly. Refrigerate until set.
Melt bittersweet chocolate with reserved oil; drizzle over white chocolate. Refrigerate until set. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 1 month.)
Nutritional facts Per piece: about
- Sodium 126 mg
- Protein 2 g
- Calories 199.0
- Total fat 12 g
- Cholesterol 25 mg
- Saturated fat 7 g
- Total carbohydrate 22 g
- Iron 7.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 6.0