We recently spent some time in Canada, and as part of any trip we try the food from the countries we visit. The best food we found in Vancouver was the Nanaimo Bar. I had to make it when we got home. This is my version of the Nanaimo Bar – we don’t have Graham crackers but crushed Salada biscuits and crushed pretzels, or a combination of both worked really well. The salt added an extra flavour, so for the second batch I even added a sprinkle of salt flakes to the chocolate topping layer. I also tend to make them in a larger tray with thinner layers, they are not so intimidating and the mouth feel of the thinner biscuit is better for me. I also use cream cheese instead of butter. So here is my version of the Nanaimo Bar.

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The Nanaimo Bar

Ingredients

Bottom Layer

  • 170g butter
  • 7 tbs cocoa powder
  • ¼ cup castor sugar
  • 1 ¾ cups crushed salada/pretzels
  • 1/2 cup almond meal (optional – depends on nut allergies) or more crushed biscuits
  • 1/4 tsp salt
  • 1 cup shredded coconut
  • 1/2 cup desiccated coconut
  • 1 egg, beaten

Middle Layer

  • 150g cream cheese, softened
  • 2 1/2 cups icing sugar
  • 1/4 cup thickened cream
  • 1/3 cup vanilla custard powder

Topping

  • 115g semi-sweet chocolate
  • 30g butter

METHOD

I work everything in and out of the freezer. When done I actually slice it and store in the freezer, We eat it straight from frozen. It softens way too fast in our weather and the flavour is better when cold.

Bottom layer

  1. Melt the butter in the microwave, add the cocoa, salt and sugar and stir until smooth.
  2. Stir in the egg while the mix is still warm.
  3. Combine the biscuit crumbs, coconuts and almond meal (if using) in a large bowl and stir in the butter/sugar/coconut mix.
  4. Spread into a baking paper lined 20cm x 30cm baking dish with reasonably high sides. Press firmly to create even bottom layer.
  5. Place in the freezer.

Middle layer

  1. Using a mixer, beat the cream cheese, cream and custard powder until well combined. Gradually add the icing sugar and then beat until light and fluffy, adding more cream if necessary.
  2. Spread over the biscuit layer, smoothing top with a spatula or palette knife.
  3. Return to the freezer.

Top layer

  1. I don’t like this layer to be very thick. It overwhelms the other layers.
  2. Melt the chopped chocolate and butter together in a container that will comfortably cope with a stick mixer. Remove from heat; let cool slightly and beat until smooth and combined. Pour over the custard layer and smooth.
  3. Cover and refrigerate until cold.
  4. Slice into smallish rectangles and freeze in an airtight container.

I put this quantity into 2 containers. It can be eaten directly from the freezer. There is no need defrost it.