Nanaimo Bars

Recently a friend of mine asked if I could make some squares for a bridal  shower she was involved in planning.  She will have two guests coming who have various food requirements.  The way it was stated to me was – “If you can eat it, they could eat it.”  Ha, ha.  With a little trepidation, I said yes.  I mean – I know that I like what I make, and my husband does (but as stated previously, he eats pretty much anything!) but would other people like what I make?

I decided to use this as an opportunity to try converting yet another recipe to my needs.  In flipping through a cookbook I used frequently over the years, I stumbled on the tried and true Nanaimo Bar recipe.  And I knew – I just had to try it.  Here’s what I did to make it edible for me, and a picture of the results!IMG_0353

Bottom Layer:

1/2 cup butter or margarine (I used Vegan Becel)
1/4 cup sugar (I used organic white sugar)
5 tbsp. cocoa (read the label for allergens)
1 chia egg (1 tbsp. ground chia seed + 3 tbsp. water – let sit to gel)
1 3/4 cups allergen free graham cracker crumbs (I used Kinnikinnick)
3/4 cup fine coconut

Second Layer:

1/2 cup butter or margarine (Vegan Becel)
3 tbsp. non-dairy beverage (I used unsweetened rice milk)
2 tbsp. custard powder (I used Horne’s)
2 cups icing sugar

Third Layer:

2/3 cup chocolate chips (I used Enjoy Life)
2 tbsp. butter or margarine (Vegan Becel)

Bottom Layer:  Melt first three ingredients in top of double boiler.  Add your chia egg and stir to cook and thicken.  Remove from heat.  Stir in crumbs and coconut.  Press firmly into ungreased 8 x 8 inch pan.

Second Layer:  Cream Becel, non-dairy beverage, custard powder and icing sugar together well.  Spread over bottom layer.  Place in refrigerator.

Third Layer:  Melt chips and Becel over low heat (or in microwave).  Cool.  When cool, but still runny, spread over second layer.  Chill in refrigerator until needed.

Note:  I made sure to cut before the chocolate was completely cooled, just to make sure I didn’t get cracking and splintering of the chocolate.   I find, in general, Nanaimo bars are better right out of the fridge,  but I tested today, and left one on the counter, covered for three hours.  It was fine, but the middle was slightly runny.

 

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2 thoughts on “Nanaimo Bars

  1. Sandy, thank you for sharing your baking expertise with us! My sister-in-law said that it had been fourteen years since she had tasted a proper Nanaimo bar, and they are one of her favourites! Unfortunately many bakeries make them minty, which she thinks is just wrong (and I agree!). One of the marks of great allergen-free baking is when folks without dietary restrictions can eat the item and not realize it is not the usual recipe. I would say that both the treats you made us fit into that category. We appreciate your wonderful contribution to the shower!

    Liked by 1 person

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