Nanaimo Bars

A Canadian Dish

These rich, sweet, chocolatey confections are named for a town on Vancouver Island in British Columbia, Canada. As far as anyone can tell, the recipe by a local woman named Mabel Jenkins first appeared in a cookbook in the 1950s. Her easy, no-bake recipe for bars with a layers of graham cracker crumbs, creamy custard and sweet chocolate is now popular all over Canada and in the American Pacific Northwest.

Makes 12 big bars or 24 smaller bars

Bottom Layer

Unsalted butter -- 1/2 cup (8 tablespoons)

Cocoa powder -- 5 tablespoons

Sugar -- 1/4 cup

Egg, beaten -- 1

Graham cracker crumbs -- 1 1/4 cups

Shredded, sweetened coconut -- 1 cup

Chopped almonds, pecans or walnuts -- 1/2 cup

Middle Layer

Powdered (confectioner's) sugar -- 2 cups

Unsalted butter -- 1/2 cup (8 tablespoons)

Milk or heavy cream -- 3 tablespoons

Vanilla custard powder or instant vanilla pudding mix -- 2 tablespoons

Top Layer

Semi-sweet chocolate -- 4 (1-ounce) squares

Unsalted butter -- 2 tablespoons

Method

1. Bottom Layer: Put the butter, cocoa powder and sugar into a saucepan and place it over low flame. Stir to melt the butter and blend the ingredients. Whisk in the beaten and cook, stirring constantly, until the mixture starts to thicken, around 2 to 3 minutes. Remove from heat and stir in the remaining ingredients. Pour the mixture into the bottom of a greased 9x9-inch baking pan and press down firmly to form an even layer.




2. Middle Layer: Use a tabletop or hand-held mixer to beat together middle layer ingredients until they form a light and fluffy mixture. Spread the butter cream mixture evenly over the bottom layer in the baking pan.




3. Top Layer: Place the chocolate and unsalted butter for the top layer in a small saucepan over low flame. Stir until the chocolate and butter are melted and form a smooth mixture with a nice sheen. Spread the chocolate layer evenly over the butter cream layer in the baking pan. Set the pan in the refrigerator and chill thoroughly.




4. To cut into bars, first bring to room temperature, then cut with a sharp knife.