Hello loyal and wonderful followers! We are back! And this time, we mean it. We’ve been making a lot of changes to TwoYoungLadies and trying to figure things out and stock pile as many wonderful recipes as we could before we came to you! And there is no better time like CANADA DAY to come back and share a recipe with you.
Today (or tomorrow’s) recipe is for one of Canada’s delicacies, or so says Wikipedia, Nanaimo Bars! These bars originated in Nanaimo, British Columbia in 1953 and the first time they ever appeared was in a recipe in the Vancouver Sun under the name “London Fog Bar”. Later that same year, they appeared Edith Adam’s 14th Edition Prize Cookbook.
Apparently the Nanaimo Bar is one of Canada’s most popular desserts and is notoriously and coylingly sweet. We made a few adjustments to our Nanaimo Bars so you’re not punched in the mouth with an overly sweet dessert. Our bars, have the perfect balance of sweetness and _______insert something.
Our bars are the perfect treat for any Canada Day Party and will leave you wanting more.
- ½ cup of European-style butter
- ¼ cup of sugar
- 5 tablespoons of dark cocoa powder
- 1 egg, beaten
- 1 ¼ cup of graham cracker crumbs
- ½ cup of almonds, finely chopped
- 1 cup of shredded sweetened coconut
Step 1: In a double boiler, melt butter, sugar and coco powder until smooth.
Step 2: Add in the beaten egg and mix. (if the mixture starts “breaking”, then add a little cream/milk and mix until smooth again. It will have a slight gelatinous nature. Take off the heat and put into a bowl to cool.
Step 3: Into the chocolate bowl, add the graham crackers, almonds and coconut. Mix until everything is evenly distributed.
Step 4: Press firmly into a parchment lined 8”x 8” pan. Later, the parchment helps in releasing the sugary beautiful from it’s prison when it’s all set up.
- ½ cup of salted butter
- 3 tablespoons of heavy cream
- 2 tablespoons of vanilla custard powder (Jello Cook & Serve is perfect)
- 2 cups of powdered sugar
- 1 teaspoon of maple extract
Step 1: Cream the butter, cream, vanilla custard powder, and maple extract.
Step 2: Add the powdered sugar, a cup at a time to avoid Sugar Storms! Combine until it’s lightened in color a little.
Step 3: Spread on the bottom layer and let it firm up in the fridge for 20 minutes.
- 6 to 8 oz. of semi-sweet chocolate
- 2 to 4 tablespoons of butter
- ½ teaspoon espresso powder
Step 1: In the double boiler, melt the butter, espresso powder, and chocolate until melty and shiny. Let it cool slightly. It should still be pourable, but you don’t want it to melt the middle layer.
Step 2: Smooth the chocolate over in an even layer and place back into the fridge to firm and chill.
Cut and serve! While our bars make look big (for photo’s purposes) you can cut your bars into smaller or even bite size pieces!
P.S. We we’re inspired to make these while watching Schitt’s Creek a couple weeks ago. Eugene Levy and his son Daniel Levy created a hilariously smart small town world that includes the genius of Catherine O’Hara. If you have a sense of humor and breathe air, please watch it! You won’t be sorry!
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For our Canadian friends: CLICK HERE