Brittany & Amy-Lyn's Nanaimo Bars (they're the BEST!)

   A wonderful friend came over and we made Nanaimo bars together! I hadn't made them before, but I was willing (and eager!) to try!
   So, we started with a recipe from my cousin, added a recipe from the World Wide Inter-Web, and ended up with a version just slightly our own. Brittany ended up getting Oreo crumbs because graham crumbs were on sale and there were none to be found! Usually a Nanaimo bar recipe calls for graham crumbs and the addition of cocoa powder, but we just went with the Oreo crumbs instead and they were aaaawwwwwesooooome!!! :)  
   I took a batch with me to see family over the holidays, and I made another batch while visiting, and they got a lot of compliments (*blush*)! My father-in-law said he doesn't always really like Nanaimo bars, but these were the best he had ever had! That was high-praise indeed! 
   So, here it is! 

Brittany & Amy-Lyn's Nanaimo Bars
These bars come together in stages and require cooling between layers. 
Adapted from this recipe from Hidden Ponies, and my cousin Lizzie.  :) 


Ingredients:

Bottom:

• 1/4 Cup sugar
  
• 1 Egg
  
• 1 Tbsp milk
• 1 Tsp vanilla
• 3/4 Cup butter
• 2 Cups oreo cookie crumbs

• 1 Cup shredded coconut

Middle:

• 1/2 cup butter 
• 1/4 Cup + 2 tbsp milk
• 4 Tbsp custard powder
• 4 Cups icing sugar

Top:

• 8 oz semisweet or dark chocolate chips, chunks, baking chocolate, whatever
• 1 Tbsp butter

Method:

Bottom Layer:

1. Line a 9x13 inch pan with parchment paper and set aside
2. Whisk together the sugar, egg, milk and vanilla in a large saucepan. Place onto stove-top at medium-low heat and add the butter.  Stir until mixture is hot (just a few minutes) and the butter has melted. Remove from the heat.
3. Stir in cookie crumbs and coconut and mix 'er up so it's well incorporated.
4. Using your hands, press the mixture firmly into the prepared pan. Chill while you prepare the middle layer.

Middle Layer: 

1. In a bowl with high sides (the highest you've got!), beat the butter and milk with an electric mixer until creamy and smooth
2. Now add the custard powder and continue beating.
3. Add the icing sugar slowly. If you add it all in one dump you'll get a poof of icing sugar in your face, and icing sugar/butter all over your walls! Trust me (and Brittany!), this is for real!
4. Spread over first layer. and chill for 45 minutes (at least)

Top Layer:

1. Melt chocolate and butter in a small saucepan on medium-low heat, stirring often until melted and smooth. 
2. Spread fairly evenly over middle layer.
3. Chill for 1 hour, then score (gently cut into the bars, but only a shallow cut into the chocolate) with a sharp knife and return to fridge to chill completely before cutting into bars

*Scoring these bars before they are fully cooled helps you get a nice clean square when you cut and serve them. Without scoring, your chocolate would harden, and when you cut into the bars the chocolate would break and the delightful middle layer would squish out! Thumbs down. 

   And there you have it! 
   Monday, Monday! I have a lots to do this week with the 'usuals' as well as finishing a few paintings, getting a chalk board/cork board done, and the start of rehearsals for the new show the Belleville Theatre Guild is putting on, The Drowsy Chaperone! 
   I am looking forward to the week though, and taking the challenges on! 
   Whatever your Monday looks like, try to have a good day!