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.

Prepare:

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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