Nanaimo Bars
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar
- 1¼ cup graham cracker crumbs
- 1 cups sweetened shredded coconut
- ½ cup finely chopped walnuts or almonds
- ½ cup butter, melted
- 1 egg, lightly beaten
- For Filling:
- ⅔ cups butter, softened
- 3 cups confectioners’ sugar
- ¼ cup powdered milk (preferable whole milk)
- 1 tbsp vanilla extract
- 5 tbsp heavy cream or milk
- For Topping:
- 8 ounces semi-sweet (dark) chocolate (or 1⅓ cups chocolate chips)
- 2 tsp vegetable oil
- Preheat oven to 350 degrees F. Line an 8×8″ square baking dish with parchment paper, leaving a 1″ overhang on all sides.
- In a medium bowl,
stir together cocoa powder, sugar, graham cracker crumbs, coconut and
nuts. Drizzle butter over top and toss with a fork to combine. Add egg
and stir until well combined. Press the mixture into bottom of prepared
baking dish and bake 10-12 minutes, until set. Cool on wire rack.
- In a standing
mixer fitted with the paddle attachment, combine butter, confectioners’
sugar, powdered milk, vanilla extract and cream. Beat until light and
fluffy, scraping down sides occasionally, for about 2 minutes total.
When crust is completely cool, spread filling evenly over top. Transfer
to freezer to firm up for about 10 minutes.
- In a glass
microwave-safe measuring cup, melt chocolate by microwaving at 50% power
for 2 minutes. Stir until smooth. Stir in vegetable oil. Spread evenly
over filling. Let stand until chocolate is hardened.
- Lift bars out of
dish by the parchment overhang, then slice into 24 equal bars. Run your
knife under hot water between cuts to make clean slices.
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