Receta Nanaimo Bars
by Cherrapeno

Still enjoying The Boy Who Bakes, and loving that the recipes are easy to make.

I've

often thought about making Nanaimo bars, but never really got around to

it. The recipe originally came from a Canadian housewife who submitted

it to an annual Women's Institute fundraising cookbook back in the early

1950's, and recently, Nanaimo bars were voted 'Canada's Favourite

Confection'. There are a few different recipes out there, but this one

has no baking involved, and the recipe makes a large amount if you cut

the bars into small squares - they are very rich and rather sickly sweet, so smaller is better here (you can always have another one!)

Nanaimo Bars

Adapted from the Boy who Bakes.

Notes:

I left out the desiccated coconut because we don't really like it, and I

substituted pecan nuts for the walnuts, and roasted them for more

flavour.

Bottom layer

300g digestive biscuits
170g melted butter
75g caster sugar
45g cocoa powder
2 eggs
1 teaspoon vanilla extract
100g desiccated coconut, I left this out
75g pecans, coarsely chopped & roasted
Middle layer
85g butter, softened
345g icing sugar
3 tablespoons custard powder
100ml double cream
Top layer
225g good dark chocolate, finely chopped
200ml double cream
40g butter

Line the base and sides of a 23 x 33cm baking pan with baking parchment.

For the bottom layer:

Pulse

the biscuits in a food processor until they resemble fine breadcrumbs

(or crush them finely in a plastic bag, using a rolling pin).

Melt

the butter in a medium sized saucepan, remove from the heat and whisk

in the sugar and cocoa powder. Gradually beat in the eggs and put the

pan back onto the heat. Cook for about 1 minute, whisking constantly,

until the mixture thickens. Remove from the heat and stir in the

vanilla, coconut (if using), biscuit crumbs and the chopped roasted

pecans.

Press this mixture into the prepared pan, pressing it down evenly and firmly, you can use the back of a spoon to do this. Chill for about an hour.

For the middle layer:

Beat the butter with an electric mixer until light and fluffy. Gradually beat in the icing sugar until smooth.

Add

the custard powder and double cream, and beat slowly until the mixture

is combined. Turn the mixer to a higher speed and beat until light and

fluffy.

Spread over the chilled base in an even layer. Chill for another 30 minutes.

For the top layer:

Put

the chocolate, cream and butter into a large microwavable bowl and heat

for 30 seconds on high. Stir gently until the chocolate and butter has

melted into the cream, making a smooth ganache. You may need to give the

mixture an additional 15-30 seconds in the microwave. (This is my way

to make ganache, Edd Kimber recommends that you heat the cream in a pan

and pour it over the chocolate, before adding the butter.)

Pour the ganache over the custard layer evenly and chill to set.

To serve, cut into small squares using a sharp knife.

This content belongs to Nic at Cherrapeno.

Receta Nanaimo Bars by Cherrapeno

Receta Nanaimo Bars
by Cherrapeno