I am generally a person who rarely cooks in the kitchen. But really, deep in my heart, I really love cooking and I keep telling myself, someday when I have my own house I will really really cook..(though honestly, I myself wonder whether I will really do that!)
Anyway the other day I saw this recipe of Nanaimo Bars and suddenly started getting so rajin to try it myself. These no bake, three layered bars are originally from Canada and the only reason I was even interested to make those bars is because I was craving chocolate! So here it is..
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/3 cup (30 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs or crushed Digestive Biscuits
1 cup (65 grams) sweetened or unsweetened coconut (shredded or flaked)
1/2 cup (50 grams) walnuts or pecans
In a saucepan over low heat, melt the butter.
Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, crushed digestive biscuits, coconut, and chopped nuts.
Press the mixture evenly onto the bottom of the prepared pan. Cover with plastic wrap and refrigerate until firm (about an hour).
As I waited for the mixture to firm around one hour, I met this little makcik who can't wait for the cooking to be over so she can nenen all the way..
As the one hour was approaching, I proceed to prepare the middle layer of the nanaimo bar..Here's the ingredients:
1/4 cup (56 grams) unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons (20 grams) vanilla custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing) sugarMiddle Layer:
In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth.
If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
Ok now for the final top layer...Ready with the ingredients now!
4 ounces (120 grams) semisweet chocolate
1 tablespoon (14 grams) unsalted butter