Nanaimo Bars

Nanaimo Bars
Recipe http://www.nanaimo.ca/

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 http://www.nanaimo.ca/.


Daring Bakers is a group of over 2000 bakers from all over the world. Each month this group takes the Internet by storm when they reveal a daring recipe that they have all made.

I have to admit that I didn't complete the entire challenge. I tried to make the gluten-free graham wafers but I ended up burning them. Thankfully I had a backup so the challenge wasn't a complete fail. :)

These Nanaimo Bars were really delicious and surprisingly easy to make. Enjoy!

Makes: 16 bars

Ingredients:
Bottom Layer
1/2 cup unsalted butter
1/4 cup granulated vanilla sugar
5 tbsps unsweetened cocoa
1 Large Egg, beaten
1 1/4 cups (160 g)Graham Wafer Crumbs (See previous recipe)
1 cup Roasted peanuts (finely chopped)
1/2 cup shredded coconut (sweetened or unsweetened)

Middle Layer
1/2 cup Unsalted Butter
2 tbsps and 2 tsps (40 mL) Cream
2 tbsps Vanilla Custard Powder
1 cup Icing Sugar

Top Layer
115 g Semi-sweet chocolate
2 tbsps 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.

Additional Information:
These bars freeze very well, so don’t be afraid to pop some into the freezer.
The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.