Nanaimo Bars
For 14valentines Today's day is Woman's Work. I don't know if I should really be posting a recipe on a day when we should be celebrating women being able to do things that aren't so domestic, but I love this recipe and want to share it, so I'm going to anyway.
Nanaimo Bars (adapted from the Laura Secord Canadian Cookbook.)
Base
½ cup of butter
¼ cup sugar
5 tbsps cocoa
2 eggs
1 tsp vanilla
1 2/3 cups graham wafer crumbs
1 cup shredded coconut
1-2 cup chopped walnuts
Icing*
4 cups of icing sugar
½ cup of butter
1 egg
Topping*
8 squares semi-sweet chocolate
2 tbsps of butter
*This is doubled from the original recipe because I like the proportions better and find it easier to spread. You can halve it though and it will still work out fine.
In a saucepan, combine butter, sugar, cocoa egg and vanilla. Cook over medium heat and stir until smooth and thickened. Stir in graham cracker wafers coconut and walnuts until blended. Press firmly into greased 9x9 inch pan.
Cream butter, then beat in sifted icing sugar and egg. Spread it over the base and put it in the fridge for about 15 minutes.
Over hot water, melt chocolate with butter. Spread on top of refrigerated icing, and put it back in the fridge for 15-30 minutes or until set. When serving, let it sit out for a bit before cutting into them. Store in refrigerator.
Makes about 20 squares, depending on how big you cut them.
Nanaimo Bars (adapted from the Laura Secord Canadian Cookbook.)
Base
½ cup of butter
¼ cup sugar
5 tbsps cocoa
2 eggs
1 tsp vanilla
1 2/3 cups graham wafer crumbs
1 cup shredded coconut
1-2 cup chopped walnuts
Icing*
4 cups of icing sugar
½ cup of butter
1 egg
Topping*
8 squares semi-sweet chocolate
2 tbsps of butter
*This is doubled from the original recipe because I like the proportions better and find it easier to spread. You can halve it though and it will still work out fine.
In a saucepan, combine butter, sugar, cocoa egg and vanilla. Cook over medium heat and stir until smooth and thickened. Stir in graham cracker wafers coconut and walnuts until blended. Press firmly into greased 9x9 inch pan.
Cream butter, then beat in sifted icing sugar and egg. Spread it over the base and put it in the fridge for about 15 minutes.
Over hot water, melt chocolate with butter. Spread on top of refrigerated icing, and put it back in the fridge for 15-30 minutes or until set. When serving, let it sit out for a bit before cutting into them. Store in refrigerator.
Makes about 20 squares, depending on how big you cut them.