Wednesday, April 07, 2010

Famous Nanaimo Bar Recipe

Judged 'The Best' Nanaimo Bar Recipe

In 1986 there was a contest held to determine the best Nanaimo Bar as there are many variations on this popular slice and ALL of them are great!
But only ONE can be the BEST. According to the contest held in 1986 the winning entry came from Joyce Hardcastle and that recipes follows:

Nanaimo Bar Recipe

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. Some bakers line the pan with tinfoil so the chilled bar can be removed for easy slicing.
Middle Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder (Birds brand if available)
2 cups icing sugar
Cream butter add cream, custard powder, and icing sugar, blend together well. Beat until light, an electric beater works best, and makes for a much lighter layer. Spread over bottom layer.
Top Layer 
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

When the bars are well chilled, they can be cut into squares or rectangles depending on your preference. This is where removing the whole square with the foil can be handy, but not necessary.

Nanaimo Bars to however, have one very peculiar trait ..... they disappear like magic!

For a few more Nanaimo Bar Recipes use this Nanaimo Info LINK.


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