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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. Nanaimo Bars are a classic Canadian dessert created in Nanaimo, British Colombia. It’s pronounced Nah-nye-Moh.
Lauren is an amazing high school student who creates wonderful gluten-free treats and meals for her family. Growing up in Canada, Lauren would buy these rich and delicious treats at the grocery store. Now that the 2010 Olympics are being held in Canada she thought it was the perfect time to share Nanaimo bars with the world.
The first part of the challenge was to bake homemade graham crackers. I have seen lots of posts on homemade graham crackers but had never taken the time to make them. Since I didn’t have any of the GF flours, I decided to use whole wheat pastry flour instead. My dough was pretty sticky so I rolled the dough out between parchment paper.
My grahams puffed up a lot and didn’t keep their shape or holes on top. I thought they were just okay the day I made them, but the next day after being in a Ziploc overnight they tasted just right – honey sweet and crispy.
Then we used our homemade grahams to make the Nanaimo Bars. The bars have three layers: a crust containing graham cracker crumbs, cocoa, coconut and nuts, a middle custard (buttercream) layer, and a chocolate topping.
I’m not a fan of buttercream, so right after I made the bars I wasn’t so sure I liked them. But after resting overnight in the fridge the buttercream seemed to thicken up a bit and I found myself going back again and again throughout the day to have just a little bit more. I can see how these could be addicting!
Thanks for a fun challenge Lauren. Visit the Daring Bakers’ blogroll to check out all the wonderful Nanaimo Bar variations that the other Daring Bakers have whipped up. Visit Lauren of Celiac Teen for the GF version.
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Nanaimo Bars
Ingredients
- 2 ½ cups plus 2 tbsp of all-purpose wheat flour I used whole wheat pastry flour
- 1 cup Brown Sugar Lightly packed
- 1 teaspoon Baking soda
- ¾ teaspoon Kosher Salt
- 7 tablespoons Unsalted Butter Cut into 1-inch cubes and frozen
- ⅓ cup Honey Mild-flavoured such as clover.
- 5 tablespoons Whole Milk
- 2 tablespoons Pure Vanilla Extract
- Nanaimo Bars
- BOTTOM LAYER
- ½ cup Unsalted Butter
- ¼ cup Granulated Sugar
- 5 tablespoons Unsweetened Cocoa
- 1 Large Egg Beaten
- 1 ¼ cups Graham Cracker Crumbs See previous recipe
- ½ cup Almonds Any type, Finely chopped
- 1 cup Coconut Shredded, sweetened or unsweetened
- MIDDLE LAYER
- ½ cup Unsalted Butter
- 2 tablespoons and 2 teaspoons Heavy Cream
- 2 tablespoons Vanilla Custard Powder Such as Bird’s. Vanilla pudding mix may be substituted or 2 T. cornstarch and 1 teaspoon Vanilla
- 2 cups Powdered Sugar
- TOP LAYER I DOUBLED THIS LAYER
- 4 ounces Semi-sweet chocolate
- 2 tablespoons Unsalted Butter
Instructions
- In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
- In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
- Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
- Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about ⅛ inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
- Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
- Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
- Bake for 15 – 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
- When cooled completely, place enough wafers in food processor to make 1 ¼ cups of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.
- For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
- For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
- For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.
- These bars freeze very well, so don’t be afraid to pop some into the freezer.
Jamie
Barbara your bars are the most luscious ones I've seen posted! Yum! Beautiful decorative addition. You are a fab baker!
Asha @ FSK
B, Love the top layer!! It's so stunning.. I am yet to learn to keep my steady and move fast for that! beautiful..!!
Lynda
what addicting looking bars; plus they are so pretty! Great job, Barbara!
DK
Wow – look at those cute patterns you drew…I totally suck at those, so dint do any. Kept it to bare minimum 🙂
Elra
What a lovely bars Barbara. Love your put an effort to decorate the bar with that beautiful design.
Anncoo
Oh..I want to make this~~looks so delicious.
SLCFoodie
Those look amazing! They sound difficult to make, were they?
Nina
The feather pattern looks fantastic…..looks beautiful n elegant.Absolutely sinful!!!!
Megan
They look WAY BETTER then mine! But it was a fun challange and one I'm glad I didn't miss, even if I did cheat. (Shhh!)
I guess I better write a post now!
Winnie
Beautiful job! I love the way you decorated the top!
Tina
Looks yummyy…
Kim
Very impressive! I love that you made homemade crackers. Having just made crackers for our hbin5 group I know that they can be very difficult, but yours turned out great! The bars looks all ooey gooey and delicious. They wouldn't last long in this house:D
Vrinda
Those look absolutely delish and beautiful decor…yummm
Jessica @ How Sweet
THese look absolutely SINFUL! I am so making these.
Wic
amazing looking bars, I adore the decorative touch. great work.
Anula
Love the decoration on your nanaimo 🙂
Your layers look great, so neat.
Cheers! Anula.
sunita
Barbara,your bars look beautiful, love the pattern on top. You must have done it so quickly, considering the cold middle layer; what a steady hand!
s
Love the design on them…I made them a few weeks earlier but looking at all the delicious pics make me wanna try making them again..
Sarah, Maison Cupcake
Hello Barbara, your bars look delicious, they are deeper than mine and I love the streaks of white on the top layer, reminds me of Mr Kipling Bakewell Slices! This was my first DB effort, my crackers spread out a like yours did, I don't know how people kept them in such neat shapes elsewhere. But they taste fantastic don't they. I definitely would make more for cheesecake base etc.
shaz
The feathering is so pretty and perfect Barbara! Oh for a steady hand 🙂 I like butter cream but wasn't sure about custard powder, and like you, found the flavours really developed the next day. Have banished half the lot to the freezer, but not so sure they're safe there!