Monday, April 17, 2006
I have been tempted to make these Nanaimo Bars for ages. I found them on my favourite place on the web its certainly becoming a habit. Then I have had the ingredients in the cupboard for about four weeks but I guess the main impetus for finally making them, has been the fact that my sister and her son are in Vancouver at the moment.
Her visit is bringing back memories of when P and I were in Vancouver and when I first tried this slice. I can recall it was very sweet, I guess that means it fulfils its purpose. But I have always thought that maybe something is missing, like peanut butter or caramel. Nevertheless I will make them again, I love that they are such a regional slice that few people will get to try here in Brisbane or remember them unless they have spent a little time in British Columbia as we did.
The link above will get you through to the recipe, however as this is a reference resource for me too I will replicate the recipe.
Ingredients bottom layer:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 to 1/2 cup castor sugar
1/3 cup (30 grams) unsweetened cocoa
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) Granita crumbs
1 cup (65 grams) dessicated coconut
1/2 cup (50 grams) pecans, coarsely chopped
Method bottom layer :In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, biscuit crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).
1/4 cup (56 grams) unsalted butter, room temperature
2 - 3 tablespoons milk
2 tablespoons vanilla custard powder
1/2 teaspoon pure vanilla extract
2 cups (230 grams) icing sugar
Method filling: Cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
Ingredients topping :
4 ounces (115 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter/copha
Butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
Method top layer : In the microwave melt the chocolate and butter/copha. Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Posted by Amanda at 1:45 PM
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