The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca
I really enjoyed this month’s challenge because I haven’t been able to find Graham Crackers here… yet. I won’t give up hope because, as my mother would say, I look like a boy. She didn’t mean in physical appearance (I hope) but rather that I’m horrific at finding anything. I can be staring at exactly what I need and not see it. I am a very unobservant person.
This fault of mine also makes me a terrific friend. If you have gained ten pounds or gotten a horrible haircut, I can guarantee you I won’t notice. Want to be my friend?
These Graham Crackers were a breeze to make. Unfortunately, I didn’t make them gluten free because I couldn’t find the proper flours. I also happened to burn my first batch to a crisp even though I baked them for the shortest amount of time. Despite all of that, once cooked properly, they taste like the real deal. My son and I have been thoroughly enjoying them as snacks. I’m looking forward to making these again and using the crumbs for cheesecake. Mmm. You can get the recipe I used here or the gluten free version here.
Nanaimo bars have long been a favorite of mine. Since I’ve had them numerous times I thought it was time for a change. It really takes no effort to whip up these bars. You don’t even have to bake them. You just mix and layer the ingredients, pop them in the fridge and your done. This Cappuccino version is to die for. The coffee flavour cuts into the sweetness and makes these much more of an adult-like dessert. One piece was more then enough for me but James and his sweet tooth could devour a couple in one sitting. This is such a simple and delicious treat. If you haven’t already, you should give them a try.
Thanks Lauren for hosting and for bringing me back “home” with these lovely bars of heavenly goodness.
Cappuccino Nanaimo Bars
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 5 Tbsp. cocoa powder
- 1 large egg, beaten
- 1 1/4 cups graham cracker crumbs
- 1/2 cup almonds, finely chopped
- 1 cup coconut
- Melt butter, sugar and cocoa over a double boiler or a heatproof bowl set over simmering water (making sure it does not come in contact with the water).
- Add the egg and stir to cook and thicken.
- Remove from heat and stir in the graham cracker crumbs, almonds and coconut.
- Press into an 8×8 pan lined with tinfoil (this is for easy removal and slicing but is not necessary).
- 1/2 cup unsalted butter
- 2 Tbsp. + 2 tsp. heavy cream
- 2 Tbsp. custard powder
- 2 tsp. instant coffee powder
- 2 cups icing sugar
- Beat all ingredients together until well combined and smooth.
- Spread over base.
- 4 oz. semi sweet chocolate
- 2 Tbsp. unsalted butter
- Melt chocolate and butter together over low heat. Allow to cool. Spread on top of filling.
- Cover and refrigerate for at least 30 min.
Simply remove the bars from the pan using the ends of the foil. Unmold the bars from the foil and slice.
Makes: 16 squares
* You need to allow it to set up in the fridge for at least 30 min. before slicing. But, I recommend you let it sit for a couple of hours or overnight. We had these after 30 min. and all I could taste was the icing sugar. But, the next day the complexity of the flavors really came out and there was no hint of that icing sugar taste left.
* You may substitute Vanilla Pudding Powder if Custard Powder is not available.