I’m a foodie in general. I notice and know things about food and cooking that most people don’t. If you’ve been following my blog, you probably are not surprised by this tidbit. Unlike many foodies I like to think of myself as very gracious. I may notice that you used a cake mix but I won’t rat you out. Not only that, I’ll enjoy it-some cake mixes are tasty.
I am a complete snob when it comes to a few things. Nanaimo Bars are one of those things. Purchased from a grocery store? no thanks. Cappuccino flavoured? um, no. Mint flavoured? ew. Crumbly base? really? cuz it’s so easy to avoid…
So when I started messing with my Nanaimo Bar recipe no one was more surprised than me. It all started when I made the base and realized that I didn’t have graham cracker crumbs. I found some gingersnaps in the depths of my freezer and some Nilla wafers in my cupboard, I probably used about half of each, threw them in a bread bag and bashed them around with my rolling pin until they were fine crumbs.
1/2 cup butter
1/4 cup sugar
1/3 cup cocoa
1 tsp vanilla
1 1/2 cups cookie crumbs
1 cup medium unsweetened coconut
1/2 cup toasted chopped pecans (the original calls for walnuts, but pecans are good too)
Line a square pan with plastic wrap.
Cook the butter, sugar, cocoa and vanilla in a medium saucepan over low heat, stirring until smooth. Add egg and heat just until the mixture starts to get thick. Remove from heat and add the crumbs, coconut and nuts. Press into the plastic lined pan. Cover with more plastic and put in the fridge until it’s cool and firm. Hard really.
I figured I was already in this far, so I messed with the base. I always make a little more filling than the recipe calls for, but this time I replaced some of the butter with plain yogurt.
1/4 cup butter
1/4 cup plain yogurt
5 Tbsp custard powder
3 Tbsp milk (maybe with the yogurt you don’t need milk at all, then you could get away with less icing sugar-I’ll omit the milk next time I make this)
1 tsp vanilla
5 cups icing sugar (or so)
So go ahead and cream the butter, yogurt and custard powder together until smooth and creamy. Toss in the milk and vanilla. Keep beating, adding the icing sugar a little at a time until you have a fairly stiff icing. You want the bar to be able to hold it’s shape when you cut it. Toss it back in the fridge and chill until firm. Freezing will also help set the chocolate layer, so feel free to freeze it at this point.
4 oz of semi sweet chocolate
1 1/2 tsp butter
Melt together in the top of a double boiler, stirring constantly until it’s smooth and melted. Spread over the filling and let the chocolate set.
Cut it into little pieces because most people think it’s too rich and too sweet to have a big piece.