There is no doubt about one thing, this is the best thing I’ve made on Trip Over Food.
I feel like the quality of my blogs are directly proportional the the quality of the food the I made, with one exception. So let’s make this post one of the BEST! (Sarcastic comments make posts better!)
So, Nanaimo Bars. If you don’t know what they are, well, they are one of the best things I’ve ever tasted. Imagine a big Oreo with a crunchy chocolaty bottom, a pudding middle, and a chocolate top. (That’s not an Oreo) It’s also a non-cook dish
Anyways, yull Ned,
For the bottom layer,
1/2 cup of softened butter (Whoa, that’s quite a bit of butter)
1/4 cup of white sugar (“It makes the bars sweet” You don’t say)
5 tablespoons of cocoa powder (5 tablespoons…)
1 egg, beaten (Wait, doesn’t this require no cooking?)
1 3/4 cups of graham cracker crumbs (Is this a smore?)
1 cup of flaked coconut (A coconut smore?)
1/2 cup of chopped almonds (An almond coconut smore?)
For the middle layer,
1/2 of softened butter (Even more?!?!)
3 tablespoons of heavy cre- Wait, wait, wait. Only 3 tablespoons. For me, that didn’t cut it. So my suggestion is to add heavy cream until it has the consistency of pudding. Which for me was about a half cup, I think.
2 tablespoons of custard powder,I used pudding mix, which serves as a great substitute. (So this is an almond coconut smore that has a pudding center?)
2 cups of confectioners sugar (Yes… I think it is)
For the top layer,
1 ounce of semisweet baking chocolate (Yes, this is an almond coconut smore that has a pudding center.)
2 teaspoons of (You guessed it) butter.
First, get a double boiler ready. “Now what the heck is that?” You may ask. It’s a bowl on top of a boiling pot of water (Now what could possibly go wrong?). Is the bowl, combine 1/2 cup of butter, the white sugar, and cocoa powder. Yes, we are making chocolate first thing! But as you can tell by the number of ingredients that a Nanaimo bar is not a chocolate bar. So stir the chocolate mix until it’s smooth. Then beat in an egg. Yeah, just add an egg and beat it. What? Why are you looking at me? Alright fine. JUST BEAT IT (BEAT IT) JUST BEAT IT (BEATIT)! Now that that’s over with, remove the bowl from heat, and now let’s ruin this smooth chocolate with some crunchy stuff (YAY). Add the graham crackers (YAY), the chopped almonds (YAY), and the shredded coconut (Uh, that’s not really crunchy…). And now the bottom layer is done! That was easy! But the best part is that it only gets easier! So just press it in an ungreased 8×8 inch pan!
Next we need to make some pudding (I’m telling ya, this is an almond coconut smore that has a pudding center!). Remember how you had to save some butter? If you didn’t save any, then you’re probably going to have a very buttery chocolate almond coconut thing. Anyways, put a half cup of butter in a bowl, and cream it with heavy cream and custard powder. Wait wait wait, custard powder? No one knows what that is. If you can find it, first of all congratulations, put it in. However, if you can’t, just use vanilla pudding. Once that’s done, add the confectioners sugar until it’s smooth. And that’s the cream of the Oreo (Or the marshmallow of the smore)! Just spread it on top of the bottom layer!
Lastly, we need to finish out this Oreo. This is the easiest of all of them. Just melt the remainder of the butter and the chocolate. Then spread it onto the top. And boom! You are done! All you have to do now is stick it in the refrigerator and chill it for a little bit, and you have made Nanaimo Bars!