Nanaimo Bars

For many of you, the first thing you're probably thinking as you read the title is "What the heck is a Nanaimo Bar?" The first time I came across it was, of course, in the lovely book I mentioned in my last post called Cookies: 1,001 Mouthwatering Recipes From Around The World. As the title clearly indicates, there are recipes in the book from all over the world, and this particular recipe was in the section called "Bars and Brownies." As you're probably still wondering, the recipe is named after the city Nanaimo in British Columbia, Canada. I won't go too much into detail, but if' you're curious about the history and background of this delicious bar, you can visit this link: Nanaimo Bars. The link belongs to a website dedicated to the city of Nanaimo. And although it wasn't intentional and I don't follow the Olympics, I guess it would be fitting to dedicate this post to the Winter Olympics taking place in Vancouver.

I would also like to mention that the website also contains an original recipe for Nanaimo Bars. For the bars I made, the recipe that I ended up following is a combination of the one from the baking book I have, and the one on the website. If you want to make the original, you should know that it doesn't require any baking.

As for how the bars turned out, they were very rich and scrumptious, especially because of the chocolate layer on top. I wanted to add a little touch of my own, so I sprinkled some toasted pecans and toasted coconut on top, which made it look nicer. Also, the recipe in the baking book uses pecans in the first layer, whereas the traditional bars have almonds. And anyway, I much prefer pecans =) Lastly, the second layer traditionally contains custard powder, which I believe is not readily available in places in America. I actually got my Bird's Custard Powder from England. But if you don't have it, no problem! You can substitute with vanilla or vanilla pudding mix. I would say that if you don't have a sweet tooth, this is NOT for you because it's very SWEET. I would probably put a little less sugar in the middle (vanilla) layer next time. Also, the bars are not as thick as they would usually be since I used a bigger pan (13x9-inches as opposed to 8x8-inches) since that is what the recipe in the baking book indicated. But it's probably a good thing that the bars are thinner because you certainly can't (and shouldn't) eat too much of this stuff at one time! As the book describes them perfectly - they are "luxurious."

Ingredients:
First layer -

• 1 large egg
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tsp vanilla
• 3 tbsp unsweetened cocoa powder
• 2 cups graham cracker crumbs
• 1 cup shredded coconut
• 1/2 cup finely chopped pecans

Second layer -

• 1/2 cup unsalted butter
• 2 tbsp and 2 tsp whipping cream
• 2 cups confectioner's/icing sugar
• 2 tbsp vanilla custard powder or 1 tsp vanilla

Third layer -

• 8 oz semisweet chocolate
• 3 tbsp unsalted butter
• Finely chopped, toasted, pecans and toasted coconut (optional)

1. Preheat the oven to 350 degrees F. Butter a 13x9-inch baking pan. Toast the pecans in the oven for a few minutes after placing them on a foil-covered baking tray.

2. For the first layer, beat the egg and sugar using a mixer until the mixture is pale and thick.

3. Using a wooden spoon, stir in the butter, vanilla, cocoa, graham cracker crumbs, coconut, and pecans.

 

^ Sorry, I do realize that looks kind of nasty.

4. Firmly press the mixture into the prepared pan to form a smooth, even layer. Bake for 10-15 minutes, or until firm to the touch. Let cool completely.

5. For the second layer, beat the butter, cream, icing sugar, and custard powder/ vanilla using a mixer at high speed until it is light and well blended. Spread the mixture over the first layer and put in the freezer for 10 minutes.

6. For the top layer, melt the chocolate and butter in a double boiler over barely simmering water. Spread over the second layer. (As I said before, I sprinkled the finely chopped, toasted pecans and toasted coconut as a topping and for decoration. You certainly don't have to.) Refrigerate for at least 1 hour, or until set. Cut into bars. The bars will keep for at least 3 days in the refrigerator.

 

 

Chocolate-Pecan Shortbread

After making cupcakes, cakes, and cheesecakes numerous times, I decided that I really need to start making cookies and bars more often. (I still haven't plucked up the courage to make a pie, and I would like to make a tart, but i have yet to buy a tart pan!) After hours of flipping through a new book of mine that is filled with pages and pages of cookie recipes, I decided on making a biscuit that I'm very fond of...shortbread! Yes, it's full of fatty goodness, but I think it's okay to indulge once in awhile. I love to eat the Scottish Walkers shortbread biscuits with milk as a late night snack (very bad, i know). However, this recipe is a yummy twist on the plain shortbread biscuit as it has two other delicious ingredients - chocolate and pecans! I never used to like nuts before, but now I find that nuts really add something extra (in a good way) to many baked goods, especially cookies. Whether it's walnuts, pistachios, hazelnuts, almonds, peanuts, cashews, or pecans...nuts really make things more flavorful. This shortbread is no exception...if you love pecans, you'll really love this biscuit, AND the chocolate chips and chocolate drizzle on top really add a perfect touch. This recipe is from an excellent book, which I highly recommend, from Reader's Digest called  Cookies: 1,001 Mouthwatering Recipes From Around The World. The best part is that the recipe is SO easy to make, and the biscuit just melts in your mouth.

Ingredients:

• 1 3/4 cup all-purpose flour
• 1/2 cup confectioner's/icing sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 cup (2 sticks) butter, cut up
• 1 cup semisweet chocolate chips
• 1 cup finely chopped pecans
• 2 oz semisweet chocolate

1. Preheat the oven to 325 degrees F. Butter two 9-inch springform pans.

2. Sift the flour, confectioner's sugar, cornstarch, and salt into a large bowl.

3. Using a pastry blender (I used a food processor), cut in the butter into the dry ingredients until the mixture resembles coarse crumbs. (Mine turned into a kind of dough, which I found is okay.)

4. Stir in the chocolate chips and the pecans. (Although it's not in the recipe, I chopped the pecans in a food processor into fine crumbs then toasted them in  the oven for 5-7 minutes to bring out the flavor. To toast the pecans in the oven, place the crumbs on a foil covered baking tray and place them in a preheated oven at 300 degrees F.)

5. Firmly press the mixture evenly into the prepared pans to form smooth, even layers. Bake for 15-20 minutes, or until just golden, rotating the pans halfway through for even baking.

6. Cool for 5 minutes in the pan, then loosen and remove the springform sides. Let cool completely.

7. Cut each round into sixteen wedges (you can even do this after drizzling the chocolate). Melt the chocolate in a double boiler over barely simmering water, and drizzle it over the cookies. Let the cookies stand for 30 minutes until the chocolate sets.

Note: This recipe makes 32 cookies, and the cookies will keep for 5 days.