Nanaimo Bars

Growing up in Canada I recall trays of Nanaimo bars displayed alongside other wonderful cakes and pies in coffee bars and cafes, but only in the more upmarket establishments. I remember the buttercream layer often being tinted green and mildly flavoured with mint. They were one of my favourite squares. Why it has taken me so long to make them at home I do not know, but I am certainly glad I have found this no-bake recipe on the Joy of Baking website. The OH asked me, after the first bite, why I kept this a secret for so long!

The creation of Nanaimo Bars has been attribed to Mabel Jenkins in the early 1950s who lived near Nanaimo, British Columbia. They have since become Canada's favourite confection. Just try them, you will not be disappointed!

I've entered this into the Alphabakes food blogger's challenge for October 2012 as the theme is the letter 'N'. We are set a challenge to bake something with an ingredient or name starting with the letter N. Nanaimo Bars popped into my mind when I saw this months' theme. This food blogger's challenge is alternately hosted by The More than Occasional Baker and Caroline Makes.

Base:
113g unsalted butter
50g granulated sugar
30g unsweetened cocoa powder
1 large egg, beaten
1 tsp vanilla extract
200g digestive biscuits (or graham wafers), crushed
65g shredded coconut
50g coarsely chopped walnuts or pecans (or a mix of both)

Middle layer:
56g unsalted butter, room temperature
2-3 tbsp milk or cream
20g custard powder
230g icing sugar

Top layer:
120g plain chocolate
1 tbsp unsalted butter

Butter a 9 x 9 inch pan.

Base: Melt butter in a saucepan. Remove from heat, stir in cocoa and sugar and whisk in the beaten egg. Return to the heat and cook gently, stirring constantly, until thickened. Add the vanilla, crumbs, coconut and chopped nuts. Press mixture evenly into the bottom of the pan. Cover in cling film and refrigerate until firm (about one hour).

Middle layer: Beat butter until smooth and creamy. Add the remaining ingredients and beat until smooth. Spread over the base and chill a further half an hour.

Top layer: Melt the chocolate and butter in a heatproof bowl suspended over a pan of barely simmering water.Spread evenly over the filling and chill until the chocolate has set (about 10 minutes).

Cut into squares. Makes about 25.