Nanaimo Bars are a British Columbian classic, and this recipe is by Anna Olson as featured on her Sugar-program on Food Network Canada.
- 1⁄2 cup unsalted butter
- 1⁄4 cup sugar
- 5 tablespoons cocoa powder
- 1 egg
- 1 teaspoon vanilla extract
- 1 1⁄2 cups chocolate cookie crumbs
- 1 cup unsweetened coconut, grated
- 1⁄2 cup walnuts, toasted and chopped
- 1⁄3 cup unsalted butter, room temperature
- 1 1⁄2 tablespoons custard powder
- 1⁄4 cup milk
- 2 teaspoons instant coffee powder
- 2 teaspoons vanilla
- 3 cups icing sugar, sifted
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- Preheat oven to 350° F and prepare a 8-inch square pan by greasing bottom and sides with vegetable oil or spray.
- For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.
- For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.
- For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.
- To serve, slice with a hot, dry knife into 1-inch squares.
Made these and the taste was to die for; however, since I couldn't find CUSTARD POWDER, I tried to use pudding and when I went to cut it the whole thing fell apart. I know this is my fault, not the recipe and the only thing I can think of is it's because I used the pudding. I'd love to get any hints on what others have done to prevent this. As I'd like to make them again. I'm sure there's a way to do this and I know they'd be a big hit on my cookie trays. The flavor of the coffee in the pudding is differant and soooo good. Thanks kolibri for a great recipe - I know my problems are with my technique.<br/><br/>12-22-13 - as an update, brought back custard powder from Trinidad so tried this again, with much better luck, firmer but still didn't hold shape like the lovely photo on the top, again the taste is great. I'm leaving them in the freezer to see if they can firm up better and will try to cut again and hope I get a better photo
Yummy, tastes like more! I cut this into squares & froze to keep on hand for unexpected guests or special treats, they keep really well in the freezer & are a huge hit with everyone so far. Thanks for posting!
Once upon a time there was a red neck beast named Dugan who loved chocolate cake. His beautiful and modest wench Potsie decided it was time to broaden the beast Dugan's horizons and made him Cappuccino Nanaimo Bars instead. The beast named Dugan became very surly and indignant and pounded his hairy fists on the table. The beautiful and patient wench Potsie told the unruly beast that he was to have Cappuccino Nanaimo Bars or he shan't have any dessert at all! Reluctantly, the beast named Dugan timidly sampled this strange fare that had been placed before him. Soon, the growling and sneering stopped and was replaced by moans and one small giggle. The beautiful and content wench Potsie smiled upon the man with crumbs and custard in his beard and hastily went to the village and traded a goat for some red sandals and a bottle of Grey Goose to celebrate a job well done. The End. Edited 11-09-06: I made these delicious bars again for my birthday instead of a cake. Dugan and Mom loved them!