{"id":3954,"date":"2010-01-27T01:30:07","date_gmt":"2010-01-27T08:30:07","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=3954"},"modified":"2019-10-19T15:31:35","modified_gmt":"2019-10-19T22:31:35","slug":"nanaimo-bars","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=3954","title":{"rendered":"Nanaimo Bars"},"content":{"rendered":"

What’s a Nanaimo Bar – I’ve never heard of one.<\/span><\/strong><\/p>\n

The January 2010 Daring Bakers\u2019 challenge was hosted by Lauren of Celiac 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 www.nanaimo.ca<\/a>.<\/p>\n

Today I was sitting in a dentist chair waiting to have my teeth cleaned. Now, there isn’t a thing in the world I wouldn’t rather be doing at this moment. My least favorite thing to do in life is having my teeth cleaned. Don’t ask me why. I think, mostly, it is the polishing and that little grinder and that gritty stuff they put on your teeth. Years ago when my kids were in the dentist chair, I said to the dentist, “do you use the gritty stuff on them”, the dentist says, “oh, we don’t say gritty to the kids, we say CRUNCHY”.<\/p>\n

Well, trying to take my mind off this “crunchy” treatment, I start thinking about the blog and what I could make. Crunchy keeps coming to mind and I know I’m making these Nanaimo (Nah-nye-Moh) bars for the challenge and I want to try and make homemade graham crackers<\/a> for part of the recipe. So as I sit here, I imagine rolling out the dough, pricking holes in the individual cookies, baking and then pulverising them to make graham cracker crumbs. Ahh, that seems to do the trick because I can almost smell the cookies baking in the oven and before you know it, I’m out of this chair.<\/p>\n

I have never heard of this dessert before. The recipe is a classic Canadian dessert recipe that originated in Nanaimo, British Columbia and since the winter olympics are going to be in Vancouver it seems a fitting dessert to try. After making it, I need to find someone to give them to to get them out of the house. This is a no-bake recipe so if you aren’t up to making the graham crackers from scratch, just buy some graham cracker crumbs from your grocery.<\/p>\n

\"\"<\/a>The graham crackers<\/a> were actually fun to make. I think these homemade crackers would make great smores.<\/p>\n

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Nanaimo Bars<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tBottom Layer:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\tunsalted Butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tgranulated Sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t5<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\tunsweetened Cocoa<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge egg<\/span>\n\t\t\t\t\t\t\t\t\t\tbeaten<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tgraham\u00a0cracker crumbs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\twalnuts<\/span>\n\t\t\t\t\t\t\t\t\t\tfinely chopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\tcoconut<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMiddle Layer:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tunsalted butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\tand 2 teaspoons heavy cream<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\tinstant vanilla pudding powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tpowdered sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tpeanut butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tNutella<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTop Layer:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t8\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tounces<\/span>\n\t\t\t\t\t\t\t\t\t\tsemi-sweet chocolate<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tunsalted butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      For Middle Layer: Cream butter, cream,\u00a0peanut butter, pudding powder, and icing sugar together well. Beat until light in color. Add the Nutella and swirl a bit with a knife. Do not over mix. \u00a0Spread over bottom layer.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and sprinkle with additional chopped walnuts. Chill until firm.\u00a0 If you have a hard time cutting these, try dipping a knife into very hot water and then cutting. The knife will slide right through the bars.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n

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