Reverse Nanaimos

By The Canadian Living Test Kitchen

36 people added this to their Recipe Box

Reverse Nanaimos
Photography by Matthew Kimura

This recipe makes 20 servings

Nutritional Info
Per piece: about	-
cal	199199 cal
pro	2 g2g pro
total fat	12 g12g total fat
sat. fat	7 g7g sat. fat
carb	22 g22g carb
fibre	2 g2g fibre
chol	25 mg25mg chol
sodium	126 mg126mg sodium
% RDI:	-
calcium	33 calcium
iron	77 iron
vit A	66 vit A
folate	33 folate

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.

Ingredients

1 oz white chocolate , coarsely chopped1 1oz ozwhite chocolate, coarsely chopped
1/4 cup butter 1/4 1/4cup cupbutter
1 egg , beaten1 1eggeggs, beaten
1/2 cup desiccated coconut 1/2 1/2cup cupdesiccated coconut
1/4 cup finely chopped almonds 1/4 1/4cup cupfinely chopped almondalmonds
1-1/2 cups graham cracker crumbs 1-1/2 1-1/2cups cupsgraham cracker crumbs
Centre Layer:
1/3 cup butter 1/3 1/3cup cupbutter
2/3 cup sifted cocoa powder 2/3 2/3cup cupsifted cocoa powder
1-1/3 cups sifted icing sugar 1-1/3 1-1/3cups cupssifted icing sugar
3 tbsp milk 3 3tbsp tbspmilk
2 tbsp custard powder 2 2tbsp tbspcustard powder
1 tsp vanilla 1 1tsp tspvanilla
Top Layer:
4 tsp vegetable oil 4 4tsp tspvegetable oil
4 oz white chocolate , coarsely chopped4 4oz ozwhite chocolate, coarsely chopped
1 oz bittersweet chocolate 1 1oz ozbittersweet chocolate

Preparation

Line 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.)

Additional information : Tip: Use only pure white chocolate (either squares or chips) instead of the less expensive kinds, which will not melt smoothly

Source : Canadian Living Magazine: May 2002