Another one of my favorite holiday treats are nanaimo bars. Nanaimo bars are another Canadian dessert and they consist of a chocolate and coconut wafer layer topped by a a layer custard butter icing and a layer chocolate. I really like the chocolate, coconut and custard combo and these chilled treats are always welcome. I had not had a nanaimo bar in a long time and I thought that it would be great to make my own this year. Since this was my first time making nanaimo bars I decided to stick with the standard recipe that seems to be everywhere on the web. As I was making the bars I was thinking that it would be nice to try tweaking the flavours in the different layers and I was thinking about mint in particular; though I will save that for another time. Because there are three layers that each required time to chill before the next layer can be added these bars take a bit of time to make. Despite the time needed they are super easy to make and well worth the effort. The nanaimo bars turned out great, just like I remembered them. I like to eat the nanaimo bars chilled, directly from the fridge but, they are also really good at room temperature. These bars also freeze well so you can make them ahead of time and store them until needed. I like to keep them in the freezer and pull one out at a time to snack on whenever I feel like one.
- 1/2 cup butter
- 1/4 cup sugar
- 5 tablespoons cocoa powder
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1 cup shredded coconut
- 1/2 cup walnuts (chopped)
- Melt the butter in a sauce pan.
- Stir in the sugar and cocoa powder until smooth.
- Whisk in the egg and vanilla extract and remove from heat.
- Stir in the graham cracker crumbs, coconut and walnuts.
- Press into a greased 8 inch square pan and chill in the fridge for 20 minutes.
- 1/3 cup butter (room temperature)
- 3 tablespoon custard powder (or vanilla pudding powder)
- 1/4 cup milk
- 3 cups icing sugar (powdered sugar)
- Cream the butter.
- Beat in the custard powder and milk.
- Beat in the sugar slowly.
- Spread over the the base layer and chill in the fridge until it sets.
- 8 ounces semisweet chocolate
- 2 tablespoon butter
- Melt the chocolate and butter in a pan and stir until smooth.
- Spread over the filling layer and chill in a fridge until the chocolate begins to harden.
- Score the chocolate where you will cut it into bars and chill in the fridge.
- Before the chocolate hardens, cut into bars. (Use an hot knife and wipe clean after each cut.
Rolo Cheesecake Bars