Christmas Treat - Nanaimo Bar - A Canadian Christmas Tradition

A repost from last year and because these are just so dang delicious!

Every year I make the Nanaimo Bar at Christmas time. Some for hostess gifts, gifts for co workers and some for our own treats. I shared a few squares of this Christmas treat to my friend

Christi Flaherty

, who said ‘ you have to share this recipe’.

I did post this last year but I have many new subscribers since then.

So here it is once again.

First, A Little History

There is history behind this special treat. The Nanaimo Bar is a Canadian tradition dating back to the 1950’s, where it first showed up in Nanaimo, BC. ( hence the name). Nanaimo received its name from The Nanaimo Indians who are a Salishan tribe of Canada.The name Nanaimo is a corruption of their name for their band in Halkomelem, Snuneymuxw, which means "great people."

How to pronounce Nanaimo

The Recipe

I have modified this recipe as a gluten free version..But you would never know it was gluten free.

This recipe is a 3 step process to making this treat - bottom layer, middle layer and chocolate top.

You will require a 8x8 baking dish (I prefer a glass or ceramic one) and a double boiler. If you don’t have a double boiler, a glass bowl that sits atop a saucepan will also work.

Step one: Melt the 3 first ingredients in a double boiler

Bottom layer

1/2 cup coconut oil or unsalted butter

1/4 cup cane sugar

5 Tbsp cocoa

Once the ingredients are melted in the double boiler, you add the beaten egg and stir until thickened. Remove from the heat and add the remaining ingredients (graham wafer crumbs – gluten free, almonds and coconut). Press firmly into your 8×8 pan.

1 egg, beaten

1-1/2 cups graham wafer crumbs – gluten free

1/2 cup finely chopped raw almonds (you can omit the almonds if there is an allergy concern)

1 cup unsweetened shredded coconut ( if you are not a coconut fan, you can omit the coconut and add more graham wafer crumbs and almonds.

Chill this layer in the fridge.

Step two:

Second Layer

Cream butter, cream, corn starch, vanilla and icing sugar and beat until light. Spread over chilled bottom layer and chill again.

1/2 cup unsalted butter

2 tbsp plus 2 tsp heavy cream

1-1/2 tbsp corn starch

1-1/2 tsp vanilla extract

1-1/3 cups icing sugar

Step three:

Third Layer

Melt chocolate and butter over low heat (or use the double boiler). Cool slightly, pour over the second layer and spread evenly.

4 squares or approx 120g of 70% dark chocolate

2 tbsp unsalted butter

Chill until ready to cut and serve.

Note: You can also freeze at this point and bring out a few hours before you slice it so that the chocolate becomes room temperature and then will not crack when you slice it.

I hope you enjoy this Canadian Christmas Tradition.

Danni

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