I finally got around to making the nanaimo bars the Canadian Pukers talked about. I didn't order the custard powder (too many chemicals!) but I found a recipe that used cream instead.
So, here are my nanaimo bars. The chocolate topping is not completely set yet but I needed to have hubby take the pics while he was available. I used props in the photos to discourage trolls like CFP and EEstz from trying to say I snagged them off the internet. The gnome figurine is the one I took a pic of and used in the gnome story.
Nanaimo Bars
Author: Jennifer Hill
Prep time: 30 mins Cook time: 15 mins Total time: 45 mins
Serves: 24
INGREDIENTS
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
INSTRUCTIONS
Preheat oven to 350 degrees F. Line an 8x8" 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.