Nanaimo Bars By Jocelyn
Submitted by: Linda Baker / Victoria, BC, Canada
Who passed this recipe down to you? My mother, Jocelyn Wanless
Recipe origin: Canada
How old is this recipe? About 60 years old
The story behind the recipe:
Mom couldn't afford the nuts and coconut called for in the standard Nanaimo Bar recipe, so she substituted a graham wafer-chocolate base from another recipe. We also use mostly unsweetened chocolate in the top layer, which helps cut the sweetness of the bar. To this day, it's the family favourite, and most of us find the standard Nanaimo Bar recipe way too sweet and rich. It's not a Baker family gathering without Nanaimo Bars! PS: This recipe has never before been shared publicly.
Ingredients:
Bottom Layer:
1/2 cup butter
1 egg
2/3 cup brown sugar
2 tbsp cocoa
1 tsp vanilla
25 graham wafers - crushed, with chunks (not just crumbs)
Middle Layer:
1/4 cup butter
2 cups icing sugar
2 tbsp vanilla custard powder
2 tbsp hot water
Top Layer:
3 oz unsweetened baking chocolate
1 oz semi-sweet baking chocolate
2-3 tsp butter or coconut oil
How to make it:
Bottom Layer:
Melt the butter in a saucepan. Combine the egg, sugar and cocoa and mix well. Pour into the melted butter and stir over med heat until it bubbles. Remove from heat and add vanilla. Pour over crushed graham wafers and mix well. Press into 9" x 9" baking pan and refrigerate for at least one hour.
Middle Layer:
Combine ingredients and beat well. Spread over bottom layer. Refrigerate another hour.
Top Layer:
Chop unsweetened chocolate to med chunks and melt (microwave in short bursts, or bain marie). Remove from heat. Add semi-sweet chocolate (in smaller chunks) and stir to melt. (adding it separately should help temper the chocolate). Add butter or coconut oil. Spread quickly over middle layer and return to fridge to allow chocolate to set up (an hour or so?)
Let stand for 10-15 minutes before cutting (allows chocolate to soften a bit and helps prevent the chocolate from cracking as you cut it). It's best to cut it into squares (we cut ours fairly small - approx. 1 1/2" x 1 1/2" - but up to you) and store them in a container in the fridge. They freeze well.