Issue# 205

15th Feb 2011

Fun of Baking

 

Nanaimo Bars

BY: Zille Khan

Email: ume_umar@hotmail.com

Bottom Layer:
1/2 cup butter
1/4 cup sugar
5 Tbsp. cocoa
1 large egg, beaten
1 1/4 cups graham crumbs
1/2 cup finely chopped almonds, pecans or walnuts
1 cup shredded coconut

Middle Layer:
1/2 cup butter, softened
2 Tbsp. cream or milk (plus a bit extra if needed)
2 Tbsp. custard powder 0r pudding powder
2 cups icing sugar
1 Tsp Vanilla essence

Top Layer:
4 oz. semi-sweet chocolate, chopped
2 Tbsp. butter

1.      Bottom Layer: Melt the butter, sugar and cocoa in top of a double boiler. (Or if you promise to be gentle, you can do it on the stove top in a regular pot over low heat.) Whisk in the egg and stir to cook and thicken. Remove from heat and stir in the crumbs, nuts and coconut. Press firmly into an un greased 8″x8″ or 9″x9″ pan.

2.      Middle Layer: Cream the butter, cream and custard powder in a large bowl with an electric mixer; gradually add the icing sugar and beat until smooth and spreadable, adding a little extra sugar or cream if needed to achieve a frosting like consistency.

3.      Top Layer: Melt chocolate and butter over low heat. Cool. Once cool, pour over middle layer, spread evenly, and chill. Cut into squares.

Makes about 20 bars. 

Zille Khas as a house wife, started baking & cooking a decade ago with a passion - and now She loves to pass it on to others. Every year She runs a 4 to 5 sessions for beginners to give them enough knowledge and hands on experience to turn them into a good baker and practically save a lot. They get to learn the best of tips & tricks with 8 to 10 different dishes.
In addition for special occasions, She can offer you my exquisite party cakes & dishes as per your taste, theme and occasion.
Of course it is only the fresh, highest quality and purest possible ingredients are used to offer you the best.
Inquiries or questions related to my recipes and services may be sent to my email mentioned above
A special 10% discount for CP members for the classes, and orders.