One of the secrets behind Canadian winter survival... Rich, sweet, and chocolaty. The coconut and chocolate shine through as the best parts of these bars. You don't even need to bake anything! Best served at room temperature. Regular servings of them will certainly help you build up your winter "fluff," if you know what I mean.
Here is the recipe and below are pictures of the process for making these bars.
Ingredients:
Bottom layer (crust):
1 3/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1 cup fine coconut (sweetened or unsweetened)
1/2 cup unsalted butter, softened
2 Tbsp. granulated sugar
5 tablespoons cocoa
1 large egg, beaten
Middle Layer:
1/2 cup unsalted butter, softened
3 Tbsp. milk
2 Tbsp. vanilla custard powder
2 cups icing sugar
Top Layer:
1 cup dark chocolate (66-70% cocoa) or chocolate chips (more sweet if you like them)
5 Tbsp. unsalted butter
Directions:
Bottom layer:
Use a food processor, blender, or other method to chop the walnuts, coconut, and graham crackers into crumb size pieces. Set aside.
Set up a double boiler or pot with water and a glass bowl on top (also a double boiler). Add in the 1/2 cup butter, 5 Tbsp. cocoa powder, 2 Tbsp. sugar. Heat on medium heat and melt and whisk until smooth. Then add in the egg and whisk vigorously until it is all combined (whisk quickly so you don't scramble the egg.
Then mix the chocolate into the graham cracker mixture. Spread on a 9x9" parchment paper lined baking dish. Chill while making the middle layer.
Middle layer:
In a mixer with a paddle attachment or whisk attachment, whip the butter, powdered sugar, custard powder, and milk on medium speed until smooth and fluffy.
Spread over the bottom layer and chill while making the top layer.
Top layer:
In a double boiler melt the chocolate and 5 Tbsp. butter, whisk vigorously until combined. Let rest at room temperature until it's spreadable but no longer warm, about 10 minutes. Spread over the bottom layer and refrigerate 1-2 hours until chilled.
Let come to room temperature/let sit at room temperature 20-40 minutes before serving. The flavor is better and the sweetness is less overpowering at room temperature.
32 bars.
Bottom layer:
Before processing the graham crackers into fine crumbs.
After processing the graham crackers into fine crumbs.
After processing the coconut until fine.
After processing the walnuts until finely ground.
After mixing the finely ground graham crackers, coconut, and walnuts together. No to the stovetop!
Before melting the butter, cocoa powder, and sugar together.
After melting the butter, cocoa powder, and sugar together. Then you add an egg and whisk vigorously until it's incorporated.
The egg is fully mixed in, so now we can mix in the graham cracker mixture into this.
After mixing the melted chocolate mix with the graham cracker mixture. Now we just have to shape it into the pan.
The bottom layer is pressed and shaped into my pan (a 9x9" pan works best but I don't have one, so I improvised).
Middle Layer:
Before beating the sugar, butter, custard powder, and milk together until light and fluffy.
After beating the sugar, butter, custard powder, and milk together until light and fluffy.
Before spreading the middle layer onto the bottom layer.
Middle layer now done and ready to chill!
Top Layer:
Before melting the butter and chocolate together.
After melting the butter and chocolate together. So silky smoooooth!
Spread the chocolate over the chilled bars, cover, and chill for 1-2 hours.
After chilling. They are ready to cut into!
After cutting into! I cut these in half as well.
The original recipe is here: https://www.geniuskitchen.com/recipe/nanaimo-bars-92028
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