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Learning to Edit |
Nanaimo BarsDad's recipe, further origin unknown
Bottom Layer Put graham cracker crumbs, walnuts, and coconut in a large bowl. Melt butter with sugar, cocoa, vanilla, and egg in a bowl over hot water (or in a double boiler), stirring constantly, until everything is melted. It is important not to overcook it - in a double boiler, it will be done almost as soon as the chocolate and butter finish melting. Stop cooking when it becomes roughly the texture of a custard. It is okay if it separates into the custard component and a clear fatty liquid. Add to graham cracker crumbs, walnuts, and coconut and mix thoroughly. Press into bottom of greased 9x9 pan. (Wax paper between your hands and the mixture simplifies this process considerably.) Middle Layer Cream butter, then add remaining ingredients. When smooth, spread on bottom layer and let stand to harden. (I find putting it in the fridge for a little while helps.) Top Layer Melt chocolate and butter together, then spread on the middle layer (quickly, so the filling doesn't start to melt). Score if desired, and let cool/harden. Cut into bars. (I usually put the pan in the fridge for 5 minutes to set the chocolate a little. Since they're very rich, I take it out and score the chocolate into smallish pieces about 1 to 11/2 inches across. Then I put it back into the fridge to harden.) They taste better at room temperature, but are good cold. |
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