I guess you wouldn't want my recipe for Nanaimo Bars (aka New York Special) (aka Chocolate Sugar Bombs)NOT recommended for diabetics like me.
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IS THAT PEANUT BUTTER AND CHOCOLATE FUDGE!? PLEASE SHARE THE RECIPE!
I normally make this once a year just before Christmas. It takes a couple of hours to make because of the cooling stages. It is super easy and the only finicky part is spreading the chocolate on top without mucking it all up.
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Nanaimo Bar Recipe (aka New York Special)
Bottom Layer
½ cup butter
¼ cup sugar
6 tbsp. cocoa
1 beaten egg
1 tsp. vanilla
pinch of salt
2 cups graham wafer crumbs
½ cup finely chopped walnuts
1 cup unsweetened shredded coconut
Combine butter, sugar & cocoa in a small saucepan or double boiler. Stir over low heat until blended & sugar has dissolved. Combine egg, vanilla & salt. Remove saucepan from heat & add the egg mixture & stir well. Stir in crumbs, coconut, and nuts.
It is particularly yummy at this point. Resist.
Press firmly into a lightly greased (use butter) 9" x 9" pan. I usually double the recipe & use an 8” X 16” pan.
Cover with saran wrap & chill slightly.
Second Layer
½ cup creamed butter
2 Tbsp. custard powder (not pudding!)
2 cups icing sugar
Cream butter, custard powder, and icing sugar together well. Beat with a mixer until light. Spread over bottom layer.
Cover with saran wrap & chill well.
Third Layer
3 – 4 oz. semi-sweet chocolate
1 – 2 Tbsp. butter
Melt chocolate and butter over low heat. Cool slightly, but while still liquid, pour over the second layer & spread with a spatula.
Chill in refrigerator & serve.
Hint: While the top is still tacky, score in rows. This will prevent cracking when you cut them up. Keep the squares small – usually 1” X 1” is a good serving size.
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Nanaimo Bar Recipe (aka New York Special)
Bottom Layer
½ cup butter
¼ cup sugar
6 tbsp. cocoa
1 beaten egg
1 tsp. vanilla
pinch of salt
2 cups graham wafer crumbs
½ cup finely chopped walnuts
1 cup unsweetened shredded coconut
Combine butter, sugar & cocoa in a small saucepan or double boiler. Stir over low heat until blended & sugar has dissolved. Combine egg, vanilla & salt. Remove saucepan from heat & add the egg mixture & stir well. Stir in crumbs, coconut, and nuts.
It is particularly yummy at this point. Resist.
Press firmly into a lightly greased (use butter) 9" x 9" pan. I usually double the recipe & use an 8” X 16” pan.
Cover with saran wrap & chill slightly.
Second Layer
½ cup creamed butter
2 Tbsp. custard powder (not pudding!)
2 cups icing sugar
Cream butter, custard powder, and icing sugar together well. Beat with a mixer until light. Spread over bottom layer.
Cover with saran wrap & chill well.
Third Layer
3 – 4 oz. semi-sweet chocolate
1 – 2 Tbsp. butter
Melt chocolate and butter over low heat. Cool slightly, but while still liquid, pour over the second layer & spread with a spatula.
Chill in refrigerator & serve.
Hint: While the top is still tacky, score in rows. This will prevent cracking when you cut them up. Keep the squares small – usually 1” X 1” is a good serving size.
less sugar than MY recipe, thanks for posting!
