{"id":3051,"date":"2010-01-27T21:24:25","date_gmt":"2010-01-28T03:24:25","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=3051"},"modified":"2010-01-28T11:11:59","modified_gmt":"2010-01-28T17:11:59","slug":"daring-bakers-nanaimo-bars","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/01\/27\/daring-bakers-nanaimo-bars\/","title":{"rendered":"Daring Bakers: Nanaimo Bars"},"content":{"rendered":"

First thing’s first…I cheated. \u00a0I did not make the graham wafers. \u00a0I am a terrible person. \u00a0I promise to make them another time, pinky promise! \u00a0I just did not have the time. \u00a0Well, that is only partially true. \u00a0I could have had the time if I’d actually looked at my January commitments and planned ahead. \u00a0This last week of January finds me in San Diego for 3 days for a conference for work, two days at home in Amarillo and then I head to Austin for 4 days for my sister’s baby shower and grandpa’s 90th birthday celebration. \u00a0AND I have to somehow fit in the baking of a few dozen cut-out bird cookies for the shower. \u00a0When it rains it pours, people.<\/p>\n

The January 2010 Daring Bakers\u2019 challenge was hosted by Lauren of\u00a0Celiac Teen<\/a>. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and\u00a0www.nanaimo.ca<\/a>.<\/p>\n

\"\"<\/a>Now you’re thinking, “She’s a double cheater!” \u00a0You’re right. \u00a0I didn’t even consider trying to make anything gluten free. \u00a0Again, the lack of time and my laziness got the better of me! \u00a0Also, I think I like gluten. \u00a0It sounds like glutton…<\/p>\n

I had to make the bars before I left for sunny (sorta) San Diego in order to get them done before the craziness began. \u00a0When you’re a cheater like me and you use store-bought graham crackers these bars come together very quickly. \u00a0You have to give them some time in the fridge before enjoying them, but other than that they are quick and simple.<\/p>\n

After chilling in the fridge they have a beautiful hard chocolate-y layer which innocently hides the sweet soft vanilla layer beneath it. \u00a0I was not thinking about this HARD chocolate layer when I took a knife to these bars. \u00a0All, or almost all, of the chocolate cracked and popped off the top of the bars. \u00a0I should have waited a few minutes after taking them from the fridge to let the chocolate soften a bit and adhere to the creamy layer. \u00a0You live, you learn.<\/p>\n

Even with the shattered chocolate layer, which I managed to somehow replace on a few pieces, these were very delicious. \u00a0I will be making these again. \u00a0Delicious.<\/p>\n

\"\"<\/a><\/p>\n

Nanaimo Bars<\/h5>\n
Ingredients:<\/h6>\n

Bottom Layer<\/p>\n

    \n
  • 1\/2 cup (115 g) (4 ounces) Unsalted Butter<\/li>\n
  • 1\/4 cup (50 g) (1.8 ounces) Granulated Sugar<\/li>\n
  • 5 tablespoons (75 mL) Unsweetened Cocoa<\/li>\n
  • 1 Large Egg, Beaten<\/li>\n
  • 1 1\/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs<\/li>\n
  • 1\/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)<\/li>\n
  • 1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)<\/li>\n<\/ul>\n

    Middle Layer<\/p>\n

      \n
    • 1\/2 cup (115 g) (4 ounces) Unsalted Butter<\/li>\n
    • 2 tablespoons and 2 teaspoons (40 mL) Heavy Cream<\/li>\n
    • 2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird\u2019s. Vanilla pudding mix may be substituted.)<\/li>\n
    • 2 cups (254 g) (8.9 ounces) Icing Sugar<\/li>\n<\/ul>\n

      Top Layer<\/p>\n

        \n
      • 4 ounces (115 g) Semi-sweet chocolate<\/li>\n
      • 2 tablespoons (28 g) (1 ounce) Unsalted Butter<\/li>\n<\/ul>\n

        Directions<\/h4>\n

        1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
        \n2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
        \n3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.<\/p>\n