I have started my own catering company and since Christmas is coming, I am testing a whole bunch of desserts and appetizers to serve at cocktail parties and at the same time, I am deciding what I will be making for Christmas dinner! Now, Karl and I have 4 Christmases this year. For two of the four, I will be making the meals (one is a Brunch and one is a Dinner). So as I am testing recipes, I will post the ones I really like so you can also get ideas for your Xmas meal(s). I also loveeeeee decorating the table so I’ll be posting my DIY Christmas Decos! If ever you have any ideas, please e-mail me!!!
Ok so back to the food…Wikipedia tells me that this dessert is in fact a Canadian dessert. Well I am a proud Canadian today because this is the best bar ever!!!! AND….it’s a no bake bar!! You have to make this if you are entertaining during the holidays!! People will devour them!
Recipe slightly altered from:http://allrecipes.com/Recipe/nanaimo-bars-iii/detail.aspxCourse: Dessert Yield: 16 servings Prep Time: 30 mins
Ingredients
- 1/2 Cup of butter, room temperature
- 1/4 Cup of white sugar
- 5 Tablespoon of unsweetened cocoa powder
- 1 egg, beaten
- 1 3/4 Cup of graham cracker crumbs
- 1 Cup of coconut flakes
- 1/2 Cup of butter, room temperature
- 3 Tablespoon of heavy cream
- 2 Tablespoon of vanilla pudding powder (the instant stuff)
- 2 Cup of icing sugar (confectioners)
- 4 Ounce of semi-sweet chocolate
- 2 Teaspoon of butter
Instructions
- (The first 6 ingredients are for the bottom layer) On top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs and coconut .
- In a 8x8 inch pan, put parchemin paper (enough to overlap on all 4 sides). Press the batter down in the pan to form the first layer.
- For the middle layer, cream together 1/2 cup butter, heavy cream and the vanilla pudding powder powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. (I personally take the chocolate out every 10 seconds or so to mix it and make sure it does not burn. The whole thing usually takes about 90 seconds or so.)
- Spread over the chilled bars. Let the chocolate set before cutting (in the fridge for half an hour). When the chocolate has set, lift the whole thing out of the pan by lifting with the parchment paper. Cut about a centimeter trim on the four sides and then cut squares, making sure you clean your knife frequently so the bars are immaculate.
- Enjoy!