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Welcome My Foodie Friends

With Halloween around the corner I was strangely reminded of Nanaimo Bars. Even though Nanaimo Bars are a treat during Christmas I started to think, what would you do to create a scary treat using Nanaimo Bars.

SO – I’m forwarding the challenge to my bakers friends and family — How would you decorate Nanaimo Bars to look 👀 like a scary piece of Halloween treat ? I wonder love to hear the comments below…

Without further ado , let me introduce today’s main guest, NANAIMO BARS 👇

NANAIMO BAR RECIPE

FIRST LAYER

• 1/2 cup Butter

• 1/8 cup Sugar

• 3 Tbsp Cocoa

• 1 Egg

• 1 tsp Vanilla Extract

• 2 cups Graham Crackers Crumbs

• 1 cup Coconut, shredded

• 1/2 cup Chopped Walnuts or Pecans

SECOND LAYER

• 1/2 cup Butter

• 2 cups Icing Sugar

• 2 Tbsp Custard Powder

• 2 Tbsp warm tap Water ( or milk )

1 teaspoon Vanilla

THIRD LAYER

I’m going to be a rebel here and suggest you make a Chocolate Ganache for the last layer. This way you will get a smoother consistency.

CHOCOLATE GANACHE

• 12 oz. ( 340 grams) semi-sweet chocolate chips 

• 1 cup heavy cream

• 4 tablespoons of butter

• 2 tablespoons of rum or strong coffee

• 1 teaspoon of vanilla

• 1/4 teaspoon of salt

PREPARATION STEPS

Lightly grease pan 8 X 12 metal pan or glass pyrex pan ( which I have )

1. FIRST LAYER : The Graham Crumb Base

Preheat oven 350 degrees F . Add the graham crumbs with cocoa powder and add the coconut & walnut ( or pecans ) pieces. Mix vanilla w/ egg in separate small container. Stir in the melted butter and the egg and stir until blended. Press this into the bottom of the prepared pan and bake for 12 minutes. Cool the crust completely before preparing the filling.

2. SECOND LAYER : The Butter Icing Custard

Add butter, Icing Sugar, custard powder and 2 tablespoons of warm tap water or milk into bowl w/ vanilla. Mix until a smooth icing.

Spread evenly onto the first layer. Place into fridge or freezer to harden for 30 minutes.

3. THIRD LAYER : The Chocolate Ganache

• Put your chocolate chips in a large bowl.

• Warm cream in microwave with butter until the butter is completely melted. (My microwave it takes 2 minutes. Your may be faster).  

• Stir in the rum or coffee, salt, and vanilla.

• Pour hot milk mixture on top of chocolate chips and let sit for 5 minutes. 

• Now whisk briskly until nice and smooth. 

Add your last layer of chocolate ganache to your second layer. Be sure this layer is cold and firm before adding the chocolate ganache. The chocolate ganache must be slightly warm to pour into pan.

Spread evenly and place back in the fridge or freezer to harden.

After it has harden, bring out and cut into small squares. 

You have the choice to place the squares in the freezer until you are ready for your Christmas or party event ; otherwise enjoy!

Cheers !

Chef Bari