Origial post by Floored's resident food blogger Kristina Vanni of Better Homes and Gardens Better Recipes
The 2010 Winter Olympics in Vancouver are coming to a close this weekend! Athletes from across the world have gathered in Vancouver, British Columbia to compete. We are learning more about our neighbors to the north, but what about Canadian cuisine? Check out this video and recipe to learn about a local favorite - Nanaimo Bars!
Canadian Nanaimo Bars
CANADIAN NANAIMO BARS (click here to view and print recipe)
CRUST MIXTURE:
1/2 cup unsalted butter
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 egg
1/4 teaspoon salt
1 teaspoon vanilla
1-1/2 cups graham cracker crumbs
3/4 cup sweetened flaked coconut
1/2 cup chopped pecans
CREAM FILLING:
1/2 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
2 Tablespoons instant vanilla pudding mix
1 cup confectioner’s sugar
2 Tablespoons milk
CHOCOLATE GLAZE:
4 ounces (4 squares) semisweet chocolate
1 Tablespoon unsalted butter
1. Line a 9-inch square pan with release foil; set aside. (or you can grease the pan, but I found the release foil to work great!)
2. First make the crust mixture: In a heavy saucepan combine the butter, sugar, cocoa powder, egg, and salt. Cook over low heat, stirring constantly until the butter is completely melted and mixture is well combined. Stir in vanilla. Add the graham cracker crumbs, coconut and pecans and mix well. The mixture will be very stiff. Spoon into the prepared pan and spread or pat evenly; set aside.
3. For the cream filling, place butter, cream cheese, and pudding mix in bowl of electric mixer. Mix until light and fluffy. Beat in the confectioner’s sugar and milk until combined. Spread evenly over prepared crust. Cover with plastic wrap and refrigerate at least one hour or until the filling is firm.
4. For the glaze, place the chocolate and butter in the top of a double boiler over simmering water. Stir until melted, then spread carefully and quickly over cream filling. Be careful because it will harden rather fast. Refrigerate again until glaze is firm, then cut into squares. Keep the bars refrigerated or they can be frozen for 3 months.
These bars are amazing!
Kristina Vanni is the National Restaurant Association's NRA Show 2009 Hot Chef Grilling Challenge winner. Check her out at NRA Show 2010 in Chicago!
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