On the Menu: Nanaimo Bars

As you can see, the pan is empty.

It's empty because these are delicious. They are addicting.

I first had a Nanaimo Bar (charmingly named after the city of Nanaimo, British Columbia) on the shores of Lake Bennett. One of my sisters, two friends, and I had just finished hiking the Chilkoot Trail and a group of Canadians we had befriended on the trail offered us some of their dessert.

"It's famous!" they exclaimed. "They're amazing!" they promised.

Decadently layered with chocolate, coconut, custard; indeed, they were.

Nanaimo Bars (original recipe here)
Serves 12

1 1/4 cups unsalted butter
1/4 cup sugar
5 tbs. cocoa powder
1 egg, beaten
1 1/4 cups crushed graham crackers
1/2 cup almond meal
1 cup unsweetened coconut
2 tbs + 2 tsp heavy cream
2 tbs vanilla pudding powder
2 cups powdered sugar
8 squares (8 oz) semi-sweet chocolate

1. Melt 1/2 cup butter, 1/4 cup sugar, and 5 tbs cocoa in a double broiler. Add egg and cook slightly to thicken. Remove from heat. Stir in graham cracker crumbs, coconut, and almond meal. Press firmly into an ungreased 8x8" pan.
2. Cream 1/2 cup butter, cream, pudding powder, and powdered sugar. Beat until light. Spread over the bottom layer.
3. Completely melt 1/4 cup butter and 8 oz chocolate over low heat in a double boiler. Cool. Once cool, but still liquid, pour over the second layer and chill in the refrigerator to set.
4. To serve, remove from refrigerator and allow to sit at room temperature for about 2 hours.*

*These can be eaten right from the refrigerator, but they are much, much better when they have warmed up a bit. The custard layer becomes stiff when the bars are cold. At room temperature, the custard filling is silky and smooth.