Ok, hands up, who doesn’t like Nanaimo Bars??? Right, I didn’t think there was anyone! 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 butter
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 and sugar over medium heat, stirring occasionally; stir in egg and cook, stirring for 2 minutes or until thickened. Mix in crumbs, nuts, coconut and 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 and rind in a bowl. Gradually beat in icing sugar and colouring (if using). Spread over base; refrigerate until well set, about 1 hour.
For the top layer, melt the chocolate and butter in a small saucepan over low heat; let cool slightly, pour over middle layer , tilting pan this way and that to get full coverage. Chill until set, about 30 minutes.
Place the white chocolate and oil in a small glass dish, melt in the microwave on level 3. Using a fork, drizzle the melted white chocolate off the tines of the fork, moving back and 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 and your Nanaimo bars won’t look beautiful. Also use a thin blade sharp knife to make the job easier, wiping the knife blade between cutting to keep the edges clean.
