Nanaimo Bars

© NoirChocolate


Nanaimo Bars

Twenty-four 2¼ × 1½-inch bars


Nanaimo is a small town in British Columbia best known for these rich bars (and an annual bathtub race).


Preheat the oven to 350°F. Lightly grease a 9-inch square pan and line with parchment paper so it extends over 2 sides.


Crumb Crust, using ¼ cup (50g) sugar and 1 stick (4 oz or 115g) unsalted butter

Stir into the crust mixture:

1 cup shredded unsweetened coconut

½ cup walnuts, toasted and finely chopped

¼ cup (20g) unsweetened cocoa powder, sifted

Press into the prepared pan and bake until lightly browned, about 10 minutes. Allow to cool completely.

Meanwhile, for the filling, beat together in a medium bowl, or in a stand mixer with the paddle attachment, until creamy:

1 stick (4 oz or 115g) unsalted butter, softened

2 cups (200g) powdered sugar

2 tablespoons custard powder or instant vanilla pudding mix

¼ teaspoon salt

Beat in until completely smooth:

¼ cup (60g) whole milk or heavy cream

Spread the filling over the crust and refrigerate. Melt in a double boiler (or a heatproof bowl set over a pan of barely simmering water):

4 ounces (115g) semisweet chocolate, finely chopped

¼ cup (60g) heavy cream

Stir frequently until smooth, then pour over the filling. Refrigerate until the chocolate topping is set, about 30 minutes. Cut into squares or bars and serve, or store, refrigerated, for up to 1 week.


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In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.


List Price $40.00 (price may vary by retailer)


List Price $19.99 (price may vary by retailer)