Nanaimo Bars
Your classic Nanaimo Bar. Very special.
Butter a 9” square pan.
Base
1 egg
1/4 cup cocoa
1/4 cup sugar
1/2 cup butter
1 tsp. vanilla
1 1/2 cup graham wafer crumbs
1 cup flaked coconut
1/2 cup finely chopped walnuts
Break egg into saucepan and beat with wire whisk until just mixed. Add cocoa, sugar and butter. Turn heat to medium and stir constantly until it starts to thicken.
Remove from heat and stir in vanilla, graham wafers, coconut and walnuts. Press into buttered pan and place in the freezer while you make the topping
Topping
1 egg
1/4 cup butter
1 tsp. vanilla
2 cups sifted icing sugar
In a small bowl, beat egg, butter and vanilla until well mixed. Gradually stir in the icing sugar. Carefully spoon over the chocolate base and spread evenly.
Place in the freezer while melting the chocolate and butter.
4 squares semi-sweet chocolate
1 tbsp. butter
Place the squares of chocolate and butter in pan over boiling water.
Heat until melted. Spread over cream layer of bars. You can draw a knife through the two layers to form a swirled pattern on top of the bars, if you like, or just spread the chocolate mixture evenly over the top.
Keep in the refrigerator and wait at least an hour before cutting, if you can.
Makes about 20 bars.
Butter a 9” square pan.
Base
1 egg
1/4 cup cocoa
1/4 cup sugar
1/2 cup butter
1 tsp. vanilla
1 1/2 cup graham wafer crumbs
1 cup flaked coconut
1/2 cup finely chopped walnuts
Break egg into saucepan and beat with wire whisk until just mixed. Add cocoa, sugar and butter. Turn heat to medium and stir constantly until it starts to thicken.
Remove from heat and stir in vanilla, graham wafers, coconut and walnuts. Press into buttered pan and place in the freezer while you make the topping
Topping
1 egg
1/4 cup butter
1 tsp. vanilla
2 cups sifted icing sugar
In a small bowl, beat egg, butter and vanilla until well mixed. Gradually stir in the icing sugar. Carefully spoon over the chocolate base and spread evenly.
Place in the freezer while melting the chocolate and butter.
4 squares semi-sweet chocolate
1 tbsp. butter
Place the squares of chocolate and butter in pan over boiling water.
Heat until melted. Spread over cream layer of bars. You can draw a knife through the two layers to form a swirled pattern on top of the bars, if you like, or just spread the chocolate mixture evenly over the top.
Keep in the refrigerator and wait at least an hour before cutting, if you can.
Makes about 20 bars.