These three-layer sweet squares, ubiquitous in coffee shops throughout B.C., are named for Nanaimo, a town on Vancouver Island. Legend has it a housewife created the recipe, sent it into a magazine, and won a prize. Later, the mayor held a contest for the best Nanaimo Bar. This is the winning recipe created by Joyce Hardcastle.
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Ingredients:
Bottom Layer
1/2 cup unsalted butter (European-style cultured)
1/4 cup sugar
5 tablespoons cocoa
1 egg beaten
1 1/4 cups graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut
Directions:
Melt first three ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased eight-by-eight-inch pan.
Ingredients:
Second Layer
1/2 cup unsalted butter
2 tablespoons and 2 teaspoons cream
2 tablespoons vanilla custard powder
2 cups icing sugar
Directions:
Cream together butter, cream, custard powder, and icing sugar. Beat until light. Spread over bottom layer.
Ingredients:
Third Layer
4 squares semisweet chocolate (1 ounce each)
2 tablespoons unsalted butter
Directions:
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Cut into squares when cooled.
Servings: Serves 12 to 16 (one square per person).
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