Nanaimo Bar

Last week I got my first regular order for desserts. A woman at work has been feeling kind of guilty lately for working late and her inability to bake. So she came to me with the idea of having me bake a dessert for her family each week. She's allowing me to decide on the dessert, the only constraint she had was nothing too nutty (her son isn't in to the nuts...poor child). So far I've made them a peanut butter mousse pie (so I may have ignored the one constraint, whoops) and this dessert These.




A lot of people may not know, but a number of good things have come out of Canada. Degrassi, maple syrup, the word 'aboot', and the Nanaimo Bar. It is the national dessert bar of Canada and for good reason. This three-layered dessert combines all the best ingredients to make a sweet, rich, and of course, delicious treat. I don't know who wouldn't love to have one or seven of these babies! It was definitely hard to give them away...

Nanaimo Bar (adapted from Gingerbread Bagels)

Bottom Layer
2 cups graham cracker crumbs
1 cup sweetened coconut
1/2 chopped almonds
5 Tbsp dark cocoa
1/2 cup butter
1/4 cup sugar
1 egg

Middle Layer
4 cups powdered sugar
4 Tbsp instant vanilla pudding powder
6 Tbsp milk
1 cup butter, softened

Top Layer
8 oz semisweet chocolate, chopped
1 cup heavy cream

1. Line a 9x13" baking pan with foil. Spray lightly with baking spray.

2. Combine the graham cracker crumbs, coconut, and almonds in a large bowl. Set aside.

3. Melt sugar, cocoa power, and butter for bottom layer together until combined. Take off the heat and allow to cool slightly. Beat the egg and add it to the warm chocolate mixture, whisking constantly to prevent scrambling the egg. Return to heat and cook until thickened.

3. Pour the chocolate mixture into the graham cracker mix and combine until fully incorporated. Press mixture into the prepared pan and set aside.

4. Beat the powdered sugar, vanilla pudding mix, milk, and butter together until combined. Spoon on top of the bottom layer and spread out with an offset spatula. Place in fridge until set.

5. Heat up cream for the top layer until simmering. Pour cream over chopped chocolate and let side for 5 minutes. Then stir until all the chocolate is melted. Allow to cool. Pour over chilled layers and spread out if necessary. Chill entire dessert.

6. Take bars out of the pan and cut with a large knife into individual pieces. Enjoy!