Happy Canada Day!
I was feeling in the mood to celebrate Canada Day, and I figured what better way to celebrate than making a treasured national dessert.
I had no idea how easy Nanaimo bars are to make, and I’m kind of kicking myself for not making them sooner. I like Nanaimo bars, but I find that they can be a bit rich, so when I indulge, I usually only have a small piece. Paul loves them, though, and he doesn’t get them very often. These are also no-bake! How fantastic is that! There is a little bit of stove-top use, but really, that’s about it. For the recipe, I actually went to my mom, and to the plethora of cookbooks I have in my kitchen. I found a recipe in a Company’s Coming cookbook, and my mom (bless her heart!) actually sent me to the City of Nanaimo website, where they HAVE A RECIPE FOR THESE! Crazy, right?
The Company’s Coming cookbook was the 150 Delicious Squares book, (where these Marshmallow Squares originated from), and here is the link to the City of Nanaimo website. I compared them to see how different they are, and they are almost identical, so I took a few things from the cookbook, and a few things from the website to create (hopefully) a perfect version of a Canadian classic.
Happy Canada Day from me to you!
Yield: 1 9×9 inch pan (24-36 bars, depending on cut size)
For the bottom layer:
½ c. butter
1/3 c. cocoa powder, sifted
¼ c. sugar
1 egg, beaten
1¾ c. graham cracker crumbs
¾ c. shredded unsweetened coconut
½ c. finely chopped almonds
For the middle layer:
2 c. icing sugar
½ c. butter, softened
3 tbsp. milk or cream
2 tbsp. vanilla custard powder (I used Bird’s brand)
For the top layer:
2/3 c. (or 4 oz.) semi-sweet chocolate chips
2 tbsp. butter
To make the bottom layer, melt the butter in a large, heavy-bottomed saucepan. Add in the cocoa and sugar and stir until smooth. Add in the beaten egg. Stir until mixture thickens. Remove from heat.
Stir in the graham cracker crumbs, coconut, and almonds. Press into an ungreased 9×9 square pan. Set aside in the fridge to firm up.
To make the middle layer, beat the butter with the icing sugar and custard powder until smooth. Add in the milk or cream as needed. Spread evenly over bottom layer. Set aside in the fridge to firm up.
To make the top layer, in a small, heavy-bottomed saucepan, melt the butter and chocolate chips, stirring often. Remove from heat when chocolate is almost fully melted, and stir until smooth. Spread evenly over middle layer. Smooth out, and chill in the refrigerator until top layer is set.
Slice and serve.