Nanaimo (Nah-nigh-moe) bars are the Canadian equivalent of Toll house cookies. The story claims that this no-bake bar comes from Western British Columbia, Canada-my home country! There are many versions, the center filling is made with vanilla custard powder. If you can't locate some, vanilla pudding, works well.
Ingredients
Base:
1/2 cup butter, unsalted
1/4 cup white sugar
1/3 cup dark cocoa
1/4 tsp salt
1 egg
1 tsp vanilla extract
1 3/4 cups graham crackers
3/4 cup coconut, fine
1/4 cup maraschino cherries, small diced (opt)
1/2 cup nuts, finely chopped (opt)
Vanilla filling:
1/2 cup butter, softened
3 tbsp milk
3 tbsp vanilla custard powder or vanilla pudding mix
2 cups icing (confectioner's) sugar, sifted
Glaze:
4 oz bittersweet chocolate
2 tbsp butter
Instructions
See Susie's Tips and Tricks
1. Line a 7X11 pan with parchment or grease generously. I prefer the parchment; its easier to remove and cut uniformly.
2. In a double-boiler melt butter, sugar, cocoa powder, and salt. Add egg. This mixture will appear loose and watery at first, continue stirring together. It will come together and look like glossy melted chocolate. Remove from heat and add vanilla.
3. Place in pan; firmly pressing evenly with the palm of your hand (you may wear a food glove). Place in the refrigerator to cool.
4. In a small 2 quart tall bowl cream butter, milk and until mixed together. Now add custard powder/vanilla pudding mix and icing sugar. Beat until light and fluffy. Evenly spread the vanilla mixture on the cookie base.
5. Again using a double-boiler or a microwave (low setting) melt the chocolate and butter together. Let cool 5 minutes.
6. Drop melted chocolate along the edges of the pan so that you can easily spread from the outside to the center of the pan. Use an offset spatula to easily overlay the chocolate.
7. Chill in refrigerator; for the bar to set. Store in refrigerator.
Susie's Tips and Tricks
You may use regular cocoa powder if desired.
Have graham crackers but no crumbs? Pulverize approximately 24 squares to equal 1 3/4 cups.
A popular brand of custard powder is Bird's.
You may use 2/3 cup of semi-sweet chocolate chips if desired, I find bittersweet to be rich yet not overly saccharine.
The difference between custard and pudding mix is cornstarch. That cornstarch gives it a slightly creamier texture. Honestly, I think the pudding mix works great.
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