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Saturday, 19 November 2016

CANADIAN NANAIMO BARS


I sailed with Rick Caissie onboard HMCS Nipigon.  He used to bribe the Officer Of the Day with this dessert.

Most Europeans will often state that our desserts are way too sweet.  Well they wouldn't be wrong with this dessert.

1 st layer:

1/2 c. butter
1/4 c. brown sugar
3 tbsp. cocoa
1 beaten egg
2 c. graham wafer crumbs
1 c. coconut
1/2 c. chopped walnuts

Combine, put in 9 inch square pan and chill for 1/2 hour.

2 nd layer:

2 c. confectioners sugar
1/4 c. butter
2 tbsp. cream or milk
2 tbsp. custard powder

Combine all ingredients beating until smooth and fluffy, then spread carefully on top of 1st layer.

3 rd layer:

3 chocolate squares (sweet or semi-sweet)
1/4 c. butter, melted

Melt chocolate and butter together, then spread over second layer and chill. As this is a very rich square, it should be cut into small 1 inch pieces.

Comments and suggestions are ALWAYS welcome.