Cake Dome Sunday #14: Nanaimo Bars

This Sunday's special treat for the Mister is one that I had intended to make during my Christmas baking:  NANAIMO BARS!

 

This truly Canadian treat gets its name from its place of origin: Nanaimo, British Columbia.  The Mister tells me that everyone out west (where he is from) claims to have THE BEST Nanaimo Bar recipe.   The truth is, no matter what ingredients you use to make these rich bar cookies, they are bound to be delicious.

 

 

Since I am a simple Indiana Hoosier girl living in Canada I am going to rely other's advice for a good recipe.  I do know that every varying Nanaimo bar I've ever eaten has been yummmmmy so I thought I'd use this recipe for Cinnamon Milk Chocolate Nanaimo Bars because I like the combination of cinnamon and chocolate.
 

CINNAMON MILK CHOCOLATE NANAIMO BARS

Ingredients

Base:

• 2 cups chocolate cookie crumbs
• 1 cup sweetened flaked coconut
• 1/3 cup icing sugar, sifted
• 2 tbsp cocoa powder, sifted
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1 large egg

Filling:

• 6 tbsp unsalted butter, at room temperature
• 1 3/4 cups icing sugar
• 2 tbsp milk
• 2 tsp vanilla
• pink food coloring (optional)

Topping:

• 6 ounces milk chocolate, chopped
• 2 tbsp unsalted butter
• 1 tbsp corn syrup
• edible décor such as sprinkles, quins or colored sugar

1. For the base, preheat the oven to 350 degrees F.  Grease an 8-inch square pan and line it with parchment paper so that the paper comes up the sides.
2. Stir together the chocolate cookie crumbs, coconut, icing sugar, cocoa powder, cinnamon and salt, and then stir in the melted butter and egg until evenly combined.  Press this into the bottom of the prepared pan and bake for 15 minutes.  Cool completely before preparing the filling.
3. For the filling, beat the butter with 1 cup of the icing sugar until blended, then add the milk and vanilla, blending again.  Add the remaining icing sugar and beat well until smooth and fluffy.  Stir in the pink food coloring, if desired.  Spread the filling over top of the cooled cookie base.
4. For the topping, melt the chocolate, butter and corn syrup together in a metal bowl and place over a pot of barely simmering water, stirring until smooth.  While still warm, pour this over the filling and spread (or tilt the pant) until the filling is completely covered.  If desired, sprinkle on any edible décor.  Chill the pan until set, about two hours.  Slice into squares with a hot, dry knife.

The squares will keep, refrigerated, for up to a week.

Makes one 8-inch square pan
Cuts into 16 to 36 bars

Recipe courtesy of Anna Olson.

Mmmmmm....I think I might just make a cup of tea and have one of these right now!

 

Until next time,

Cheers!

 

Jennifer