Nanaimo Bars Three Ways

I made these Nanaimo bars three favourite ways, regular custard, peppermint and mocha. Just as I finished, I remembered peanut butter, yay for pb! I will add an addendum if I whip something up.

You will need:

For the bottom layer (for all):

1/4 c butter
3 Tbsp cocoa powder
2 T sugar
1 egg, beaten
1 c graham cracker crumbs
1/3 c coconut
1/4 c walnuts

Middle Layer Regular (custard):
1/2 c butter, softened
2 c icing sugar
2 Tbsp custard powder
3 Tbsp milk

Middle Layer Peppermint:
1/2 c butter, softened
2 c icing sugar
2 1/2 Tbsp milk
1 tsp peppermint extract
8 drops green food colouring (you know, ballpark it)

Middle Layer Mocha:
1/2 c butter, softened (sensing a theme?)
2 c icing sugar
1 shot espresso (about 3 Tbsp)

Top Layer (For all):
 2 Tbsp butter
4 oz semisweet chocolate
1/4 tsp vanilla extract

You know, you only need a third of all this for one batch

Zee variations!

First, prep! Here is where I've gotten really persnickety over the years. It was probably 4 or 5 years until I was happy with the bottom layer, the second not quite as long and the third just now. So here are my tips! First, chop your coconut really REALLY finely. Tiny bits. Tinier, soldier! Do the same with the walnuts, even littler if possible. It makes for a more cohesive base.



Eeeeven tinier!

It's like we're just getting started!

Melt the 1/4 c butter with the cocoa powder and sugar over medium heat. Remove from heat and add the egg, constantly stirring until it is completely cooked and the chocolate mixture has thickened.



 Stir in the graham crumbs, coconut and walnuts.


Press into the bottom of a 8 x 8 pan lined with wax paper.

 Press down firmly (but gently! less Conan, more finesse) with a spatula. Pop into the fridge for about half an hour.

When your bottom is nice and cold, start the second layer. Cream the 1/2 c of softened butter with the icing sugar and custard, slowly add in milk. Beat until light and fluffy, about a minute and a half to two minutes.

If you are doing peppermint, do pretty much the same, but add the green food colouring in just as you get ready to beat the heck out of it.

Make me for St. Patrick's Day!

 It's essentially the same for the mocha filling, espresso last. A quick note about that, I have a Tassimo brewer, that's what it put out for volume, about 3 Tbsp. You could also just use that much cold coffee.

Spread the filling evenly (like I'm so sure) over the bottom layer, put back in the fridge for about half an hour while you prepare the top.

To make the chocolately goodness that is the top layer, melt the chocolate and butter together. Here's another tip! Just melt the butter, remove from heat and stir in the chocolate. When it is nice and smooth, add the vanilla. It helps the crust from cracking when you are cutting it. Another tip! Make sure the chocolate is completely cooled, but not hard. Place it on a rack, when you can hold it in your hand, stir it until it is free-flowing. I like to use an offset spatula to schmear it on, whatever floats your boat, sailor. Put back in the fridge, covered in plastic wrap, until thoroughly chilled.

It smears the chocolate on the bar, or it gets the

When it is completely chilled, take it out and remove from the pan, taking off the wax paper as well. Place chocolate side up on a large cutting board, get yer biggest knife.

Keep cutting in halves until you have 16 pieces. I will say that is 16 rather large pieces, at about eleventy-thousand calories each, so you could cut smaller, should you be so inclined.

Enjoy!