You all know that I was born and raised in Canada and some things just remind me of home. Living in the US has been tough but there are a few sweet things that I can buy or do that make me feel at home. One of those sweet treats is the fact that World Market sells my favorite Canadian Coffee Crisp bars. Now Tim Horton’s needs to start making k-cups and I’ll be set.
Another thing that always reminds me of home are nanaimo bars. They are a Canadian delicacy and incredibly deadly. You have only heard of them if you’re Canadian or you know a Canadian who has made them for you. Lucky for you, I’m sharing the recipe today because I believe no one should live their life without tasting one, or two, or three of these.
The recipe is pretty simple but you have to be patient in order to get the defined layers. If you don’t let the cream filling freeze completely when you go to pour on the melted chocolate, the two layers will become one. Trust me, it’s not pretty and you don’t want that.
- 1 stick unsalted butter
- 1/3 c. brown sugar, packed
- 3 tbsp cocoa powder
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 c. graham cracker crumbs
- 1 c. shredded coconut
- 1/3 c. unsalted butter
- 1/4 c. heaving whipping cream
- 2 tbsp. vanilla instant pudding mix
- 2 c. powdered sugar, sifted
- 1/2 c. semi-sweet chocolate chips
- 2 tbsp unsalted butter
- Melt butter in a saucepan over medium head. Add in brown sugar and cocoa powder and mix until well combined. Then add slightly beaten egg and allow mixture to cook for 1 minute until slightly thickened. Remove from heat and stir in vanilla. Add graham cracker crumbs and coconut and mix until well coated. Press mixture into a buttered 8x8 pan. Cover with plastic wrap and freeze for 15 minutes.
- In a mixing bowl, whip together butter, heavy cream, and instant pudding mix until smooth and creamy, about 2 minutes. Carefully stir in powdered sugar and mix until well combined. It will look dry at first but will come together nicely, just keep stirring. Spread this mixture into a layer on top of the chilled bottom layer. Cover again with plastic wrap and freeze for 15 minutes.
- Melt semi-sweet chocolate chips and butter in a heat proof bowl over a pot of simmering water. This acts as a double boiler to slowly melt the chocolate. Once melted and combined, feel free to add a small spoonful of shortening to thin out the mixture. Spread mixture evenly over the filling and cover with plastic wrap. Chill in the refrigerator for 10-15 minutes or until chocolate is set.
- Cut into small squares. Trust me, these bars are rich and you only need a few bites. Store what you don't eat in a tupperware container for up to 1 week...that's if you have some left. At our family functions, these bars along with my raspberry trifle are always the first items devoured.
Have you ever tried nanaimo bars before?
If not, do you think you’ll try making them now?