Halloween Nanaimo Bars

Ok, who doesn’t like Nanaimo Bars???

I store them in the fridge or freezer so they are nice and cold.  They just seem better that way, at least as far as I’m concerned!  Here’s a discovery I made:  they don’t freeze solid!  Midnight cravings are calling! The middle layer is both orange flavoured and lightly tinted orange, perfect for this time of the year or any time really!  Nanaimo Bars are good keepers so long as you can keep away from them!

Makes A 9” Square Pan

Bottom Layer:

½ cup butterDSC_5460 nx2
1/3 cup unsweetened cocoa powder
¼ cup granulated sugar
1 egg, beaten
1 ¾ cups graham wafer crumbs
½ cup finely chopped nuts, (walnuts or pecans)
½ cup unsweetened shredded coconut
1 tsp. finely grated orange rind

Middle Layer:

½ cup butter, softened
2 Tbsp. custard powder (such as Bird’s)
2 Tbsp. frozen orange juice concentrate, thawed
1 tsp. finely grated orange rind
2 cups icing sugar
(opt.) orange food colouring

Top Layer:

4 oz. bittersweet chocolate, coarsely chopped
2 Tbsp. butter

White Chocolate “Spider Web” Drizzle:

2 oz. white chocolate
1 1/2 tsp. vegetable oil

 

In a heavy saucepan, melt together butter, cocoa & sugar over medium heat, stirring occasionally; stir in egg & cook, stirring for 2 minutes or until thickened. Mix in crumbs, nuts, coconut & orange rind; press into an ungreased 9” square cake pan. Refrigerate until very cold 30 – 60 minutes.

For the middle layer, beat butter, custard powder, orange juice concentrate & rind in a bowl. Gradually beat in icing sugar & colouring (if using). Spread over base; refrigerate until well set, about 1 hour.

For the top layer, melt the chocolate & butter in a small saucepan over low heat; let cool slightly & pour over middle layer , tilting pan this way & that to get full coverage. Chill until set, about 30 minutes.

Place the white chocolate & oil in a small pot & melt or melt in the microwave on level 3.  Using a fork, drizzle the melted white chocolate off the tines of the fork, moving back & forth across the top of the hardened dark chocolate layer.

To cut into bars, let the top layer get to room temperature before cutting or the chocolate will break apart & your Nanaimo bars won’t look beautiful. Also use a thin blade sharp knife to make the job easier.

Phyllis Signature

 

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