Photography by Matthew Kimura
This recipe makes 20 servings
|Per piece: about||-|
|total fat||12 g|
|sat. fat||7 g|
- Portion size: 20 pieces
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.
- 1 oz 1ozwhite chocolate, coarsely chopped
- 1/4 cup 1/4cupbutter
- 1 1eggeggs, beaten
- 1/2 cup 1/2cupdesiccated coconut
- 1/4 cup 1/4cupfinely chopped almondalmonds
- 1-1/2 cups 1-1/2cupsgraham cracker crumbs Centre Layer:
- 1/3 cup 1/3cupbutter
- 2/3 cup 2/3cupsifted cocoa powder
- 1-1/3 cups 1-1/3cupssifted icing sugar
- 3 tbsp 3tbspmilk
- 2 tbsp 2tbspcustard powder
- 1 tsp 1tspvanilla Top Layer:
- 4 tsp 4tspvegetable oil
- 4 oz 4ozwhite chocolate, coarsely chopped
- 1 oz 1ozbittersweet chocolate
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