Daring Bakers: Nanaimo Bars

I'm guessing I'll get my eviction notice from the Daring Bakers blog event any day now. Missing Posts. Very Late Posts.

My days are probably numbered.

Hopefully they'll show some mercy on the chronically lame baker that I am.


I'm glad I eventually did make the January recipe, Nanaimo Bars. I also made the graham crackers that are used in the base, although not the gluten-free version. After just cleaning out my pantry and having to chuck too many partially used baking ingredients in the trash, I couldn't force myself to buy the gluten-free flours required. I'm sorry. (See reference to lameness above.)


These bars, originating in Nanaimo, Canada, really grew on me. At first I thought the creamy middle layer was just too sweet and over-whelmed the rest. But after I let them come completely to room temperature and remembered to cut small pieces, they were quite delish. I liked the chunky bottom layer a lot.

If I make them again, I'll figure out a less sweet version of the middle layer, though.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

Nanaimo Bars
Ingredients:

Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Graham Wafer Crumbs (I left my crumbs on the chunky side. Recipe for home-made graham crackers can be found by clicking on the link to "101 Cookbooks", above.)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.