Layers in dark
Layers in brigh light
Trying to show the layers, hence the two photos in different lights and both still pretty crappy pics!
Nanaimo bars ( which I always end up spelling slightly differently every time I write it !) were my choice of recipe for the No bake tray bake class at my local show. I wanted a recipe that was a bit different. The usual recipes people tend to go for is the classic rocky road, but I wanted a recipe that no-one else would have made and also a recipe that I hadn’t yet made myself. I like to try new things.
My hubbie has often spoke about his grans baking when he was younger. She still bakes today, but not to the same scale and I’m led to believe that she would bake so much she would forget what she had made and tins of baked goodies would be found in the cupboards weeks after being made. Hubby had often mentioned Nanaimo bars with great fondness. His gran however does not keep recipes, or rather the recipes are all in her head and not written down and they often start with, ” oh I just put a handful of this and a wee handful of that…..” so I had to search online to get a recipe.
It was during this search that I noted that these seemed to be really popular in Canada, but not so much here. In fact not many people had heard of them so not sure how they managed to find there way to a Scottish farmhouse of my hubbie’s youth in the 80’s!
They are a very sweet, chocolate and custard bar and they reminded me of a bar that my hubbies Uni flatmate used to make for going rock climbing. Full of sugar, fat and energy! Maybe not the best advertisement and I’m not sure I would allow children to have these too often.
I got this recipe from the GoodtoKnow website and it was the first and only recipe for Nanaimo bars that I tried. My practice went really well, much better than when I actually made them for the show.
Bottom layer- 125 grams of Scottish organic butter, 2 level tablespoons of golden caster sugar, 2 level tablespoons of cocoa, 1 medium egg, beaten, 1 teaspoon of vanilla extract, 300 grams of digestive biscuits and 60 grams of desiccated coconut.
Middle Custard Filling Layer-60 grams of Scottish Organic butter, 2 tablespoons of custard powder, 1/2 teaspoon of vanilla extract, 250 grams of icing sugar, 3 tablespoons of lemon juice.
Topping- 150 grams of Organic dark chocolate, 30 grams of Scottish Organic butter, 4 tablespoons of strong black coffee.
First of all line your baking tray with greaseproof paper. My baking tray was a 9 inch x 7 inch.
For the bottom layer, in a pan over a low heat add the butter, sugar, cocoa and stir continuously until the sugar dissolves. Now in my pracgice go this step went fine. Nice and simple you would think, however the second time I made it, the butter itself seemed to separate into two distinct liquids,the mixture looked awful and was really runny. I binned that and started again. This time around, it worked fine and came together and melted perfectly. My thought was perhaps the butter had been left out too long, so when it melted the grease separated??? Not sure if this is the case however I think the key is also to keep the mix on a low heat and stir continuously. Once melted take off the heat.
Place the digestives in food bag and use a rolling pin to mash into crumbs.
Add the egg, vanilla, digestive crumbs and coconut into the mix. To stop the egg curdling I add a bit of the mix into the egg and mixed then add the egg/ choc mix into the pan. Mix together well then add to your lined baking tray. Press the mix into the tray, making sure it is even and then leave in the fridge for about 30 minutes.
Middle custard filling layer- In a stand mixer, cream the butter until light and fluffy. Add in the custard powder, vanilla and then the icing sugar and lemon juice and mix until all combined and until it has a spreadable consistency. Then evenly spread this lovely mix over the top of the biscuit layer and pop back in the fridge for 2 hours.
Topping- Melt the chocolate and butter in a bowl over simmering water in a pan. Once melted, whisk in the coffee and then spread the chocolate/coffee mix evenly over the top of the custard layer. Leave outside the fridge until set. Now the first time I made this, the chocolate layer set beautifully however, this time when I checked to see whether the layer had set, there were butter/ grease streaks on the chocolate. Now I think this was due to having the butter out on the counter getting soft and sweaty for longer than I should have. However, as I had no time to start again, I melted another 15o grams of chccolate, leaving out the butter and coffee this time, then spread this over the top of the choc/coffee layer. This was the reason I did not have enough chocolate for my intended brownie recipe!
The coffee/ choc layer doesn’t really harden all that much in comparison with a layer that is just chocolate, so it actually worked out well that I had the biscuit/ coconut base, custard layer, choc/coffee layer then a chocolate covering.
Cut into small bars, a little of this goes a long way!
Sorry, there are no pics of the actual cut pieces, turns out baking for competition and remembering to take photos ( and good photos at that) do not go hand in hand for me. I’m working on it though.