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Dec 24, 2013 at 09:56AM vs Dec 24, 2013 at 12:58PM
Nanaimo Bars
<h1>Bottom Layer</h1>
<ul>
<li>½ c. butter</li>
<li>¼ c. sugar</li>
<li>1 ¾ c. graham wafer crumbs</li>
<li>1 c. coconut</li>
<li>½ c. walnuts</li>
<li>5 tbsp. cocoa</li>
<li>1 egg</li>
</ul>
<p>Melt butter in a saucepan on a stove. Add sugar & cocoa and mix. Add egg. You will have to stir vigorously to mix the egg in. Add all other ingredients and mix. </p>
<p>Line an 8" square pan with parchment paper (no need to grease it). This will make it easier to lift out the contents later, which will make it easier to slice it into squares.</p>
<p>Press mixture firmly into pan and chill in fridge.</p>
<h1>Traditional Middle Layer</h1>
<ul>
<li>¼ c. butter</li>
<li>2 tbsp. vanilla pudding powder</li>
<li>¼ c. milk</li>
<li>2 c. icing sugar</li>
</ul>
<p>Cream butter in Cuisinart or mixer. Mix milk with pudding in separate bowl. Combine milk/pudding mixture with butter mixture, then slowly add icing sugar. Spread evenly over bottom layer, and chill thoroughly (at least a few hours in the fridge).</p>
<h1>Alternative Middle Layer - Vanilla Bean Pastry Cream</h1>
<p><em>This is quite different from the classic recipe, but much more delicious in my opinion.</em></p>
<div>
<ul>
<li>1 cup milk</li>
<li>1/4 cup sugar</li>
<li>1/3 vanilla bean, split lengthwise, seeds scraped</li>
<li>Pinch of salt</li>
<li>2 vanilla bean, split lengthwise, seeds scraped</li>
<li>Pinch of salt</li>
<li>2 large egg yolks</li>
<li>2 tbsp cornstarch</li>
<li>1 tablespoon unsalted butter, cut into small pieces</li>
</ul>
<p>In a medium saucepan, combine milk, half the sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.</p>
</div>
<p>In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it becomes very thick. If mixture still seems too liquid, add a little more cornstarch until it is the right consistency. Remove and discard vanilla bean.</p>
<p>Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.</p>
<p>Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).</p>
<p><a href="http://www.marthastewart.com/343977/pastry-cream">Source</a>;&;. I have halved the recipe here.</p>
<h1>Top Layer</h1>
<ul>
<li>4 squares semi-sweet baking chocolate (120 g)</li>
<li>2 tbsp. butter</li>
</ul>
<p>MeltIn a microwave, melt chocolate. Add the butter and combinemelt some more until combined. Spread over middle layer. After a minute or two, when the chocolate has slighty firmed up, but is not yet solid, take a sharp knife and butter (easiestscore init ainto microwave). Spread over middle layer, and chill thoroughly (ideally overnight). Note: Nanaimo bars are not hard to make, but they do take a long timesquares. WorthThis yourwill timemake thoughit much easier to slice up later.</p>;
<p>Chill thoroughly (ideally overnight).</p>;