One of my classmates has a blog about "Decadent Delights." The other day she brought in Nanaimo Bars. It was AMAZING! It tasted just like a Klondike bar, but with nuts, extra chocolate, and so much more deliciousness! I completely recommend this dessert to all of you reading this blog. I received the recipe and her blog address, and here it is.
Nanaimo Bars
Ingredients:
First Layer
1/2 cup (1 stick) unsalted butter, melted
1/4 cup firmly packed light brown sugar
2 tablespoons Hershey’s Special Dark cocoa powder
2 large egg whites, lightly beaten
2 cups graham cracker crumbs
1 cup sweetened flaked coconut
1/2 cup chopped walnuts
Second Layer
2 cups powdered sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup heavy (whipping) cream
2 tablespoons custard powder
Third Layer
2/3 cup semisweet chocolate morsels
4 tablespoons (1/2 stick) unsalted butter
Directions:
First, prepare the baking dish. Line a 7-by-11-by2-inch glass baking dish with two strips of parchment paper, each about 8 inches wide and 16 inches long. Let the excess overhang the sides, forming a sling for easy lifting and removal of the layered block from the dish once it is baked. Set aside.
To make the first layer, in a large bowl, combine the melted butter, brown sugar, cocoa powder, egg whites, cracker crumbs, coconut, and walnuts and mix thoroughly. Press firmly into the bottom of the prepared baking dish. Place in the freezer for 30 minutes.
To make the second layer, in a bowl, using a sturdy spoon, combine the powdered sugar, butter, cream, and custard powder, stirring until smooth and fluffy. The mixture will be fairly stiff. Spread evenly on top of the first layer. Place in the refrigerator while making the third layer.
To make the third layer, bring 1 inch of water to a simmer in the bottom of a double boiler or in a saucepan. Place the chocolate and butter in the top of the double boiler or in a heatproof bowl placed over the pan of water. Heat, stirring frequently, until the chocolate and butter melt. Using the back of a spoon, spread the warm chocolate topping evenly over the second layer and refrigerate until cold.
To serve, grasp the ends of the parchment and lift out the layered block from the dish. Using a sharp knife, cut into about 24 bars. Cover and refrigerate leftover bars for up to 3 days.
