After taking a couple of months break from the Daring Bakers (due to work commitments & having a domain change) I am glad to say I’m back in the group of participants; and what a lovely challenge I returned too.
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 (for those of you not in the know, it is pronounced Nah-nye-Moh) are one of Canada’s best known confectionary treats.
The City of Nanaimo, British Columbia lays claim to these squares, claiming on their website that it all began when a Nanaimo housewife entered a recipe for chocolate squares in a magazine contest some 35 years ago.
The challenge couldn’t really have been easier, perfect for easing me back into the swing of Daring Baker life.
Nanaimo bars are a no bake chocolatey treat. All Nanaimo Bars begin with a base layer of a combination of cocoa powder, chopped nuts, coconut and graham cracker crumbs held together with melted butter. Once this mixture is pressed into a square pan and chilled it is then covered with a rich layer of custardy buttercream and topped with melted chocolate. I added a layer of peanut butter to one of my batches too, giving a resulting flavour not all that dissimilar to Reeses peanut butter cups.
The vital part of the butter-cream is the dried custard powder, which was the invention of Englishman Alfred Bird. He invented this powder because his wife loved homemade custard but was allergic to eggs. Alan Davidson in his “The Oxford Companion to Food” goes on to say that this powder is not, in fact, a dried form of real custard but is just cornflour (cornstarch) and sugar that has been coloured and flavoured. When the dried custard powder is used in this buttercream it adds a lovely flavour and it also turns the cream a soft yellow shade – or at least it once did, Birds now it seems have removed some of the colourants from the powder which is all well and good in terms of making our food more natural but it doesn’t bode well for the colouring of these bars.
Much I would have liked to go down the gluten free route for making the graham crackers I just couldn’t locate some of the flours locally, so I ended up using whole wheat pastry flour and very well it worked too. However, if anyone knows of a UK source for sorghum flour I would love to hear about it so as I can try the gluten free version too. It only occurred after making them that I could have tried using gluten free white flour but I presume that would have changed things far too much.
The use of a square pan ends up making quite a few bars and because they’re so rich you’ll want to cut them small. Plus, cutting them small has the added benefit of making you think you’re not consuming any calories of note and therefore you can eat that second helping, and trust me, you’ll want to.
Nanaimo Bars
Preparation time:
- Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
- Nanaimo Bars: 30 minutes.
Equipment required:
- Food Processor
- Bowls
- Parchment paper or silpats
- Cookie sheets
- Double boiler or pot and heatproof bowl
- 8 by 8 inch square pan
- Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)
- Saucepan
For Gluten-Free Graham Wafers
- 1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
- 3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
- 1/2 cup (65 g) (2.3 ounces) Sorghum Flour
- 1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
- 1 teaspoon (5 mL) Baking soda
- 3/4 teaspoon (4 mL ) Kosher Salt
- 7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
- 1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
- 5 tablespoons (75 mL) Whole Milk
- 2 tablespoons (30 mL) Pure Vanilla Extract
- 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 1/8 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 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 (300 mL) 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.
Nanaimo Bars
Bottom Layer:
- 1/2 cup (115 g) (4 ounces) Unsalted Butter
- 1/4 cup (50 g) (1.8 ounces) Granulated Sugar
- 5 tablespoons (75 mL) Unsweetened Cocoa
- 1 Large Egg, Beaten
- 1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
- 1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
- 1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)
Middle Layer:
- 1/2 cup (115 g) (4 ounces) Unsalted Butter
- 2 tablespoons and 2 teaspoons (40 mL) Heavy Cream (double cream)
- 2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
- 2 cups (254 g) (8.9 ounces) Icing Sugar
Top Layer:
- 4 ounces (115 g) Semi-sweet chocolate
- 2 tablespoons (28 g) (1 ounce) Unsalted Butter
- 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.
Additional Information:
- These bars freeze very well, so don’t be afraid to pop some into the freezer.
- The graham wafers may be kept in an airtight container for up to 2 weeks.
- If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.
- For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs!
Tags: Canada, Celiac Teen, Chocolate, Custard, Daring Bakers, Gluten Free, Graham Crackers, Nanaimo
These look great, especially the ones with the peanut butter! I didn’t use the custard powder, so my filling was pale too. How did you like the graham crackers with whole wheat flour? I used all-purpose and liked them, but want to try them with whole wheat flour next time.
Mary´s last blog ..Daring Bakers’ January Challenge–The world comes to Canada
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Hi Mary,
I really liked the whole wheat crackers, they had a flavour similar to that of a digestive biscuit and I think that helped to offset the sweetness of the filling a bit. Next time I’m going to try using whole wheat spelt flour, but, I can imagine khorosan (kamut) and chestnut flours both working well too.
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is this something like millionaire’s shortbread? looks amazing
maria v´s last blog ..Cheese pie – Tiropita (????????)
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Thank you Maria. The only similarity to Millionaires Shortbread is the layering idea. Millionaires shortbread is a shortbread biscuit, topped with caramel and the topped with chocolate. I suppose a graham cracker base would be worth experimenting with in a Millionaires Nanaimo bar way
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great info on the custard….looks yum!!!
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Thank you Sheba. I’m glad you found the info helpful.
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Welcome back! This month is my first ever effort for the DB kitchen and I have really enjoyed it.
I couldn’t find all the gluten free stuff either, sorghum eluded me although I did hear of a UK source online.
I like your peanut butter layer, I wanted to do something different with mine but given it was first outing, I didn’t want to mess it up and I’d already ended up doing the graham crackers twice as it was as I burnt them the first time (in 2/3 of cooking time suggested, my oven must be fierce!).
They’re not really like millionaires shortbread but I cannot think of anything to compare them to. They’re certainly as sweet as millionaires shortbread. It’s good job they keep as they are soooo sweet!
Sarah, Maison Cupcake´s last blog ..Naimaimo Bars and Graham Crackers: Daring Bakers Challenge
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Welcome to the Daring Bakers Sarah! Glad to hear you’re enjoying it thus far.
I didn’t alter my challenge recipes for a couple of months after joining up, but, you’ll be experimenting in no time.
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George your bars have come out so well. I was nearly about to make mine with whole heat, when i spotted a pack of gluten free flour blend from Doves (http://www.dovesfarm.co.uk/retail-flour/gluten-free-plain-white-flour-1kg/) at our local supermarket (Tesco). It is a blend of Rice, Potato, Tapioca, Maize & Buckwheat flours and worked like a dream, just needed a little more liquid.
Sunita´s last blog ..The World Comes to Canada-The Daring Bakers bake nanaimo bars (January 2010)
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I have some Dove’s gluten free flour in the cupboard, why oh why didn’t I read the ingredients? Ah well, happen I’ll just have to make some more graham crackers soon to test it.
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Peanut butter — what a great idea! That may be just the thing I was looking for to cut the sweetness of the middle layer.
Susan/Wild Yeast´s last blog ..In Which I Lose My Gluten-Free Virginity
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Both the peanut butter and still boozy quince paste cut through the sharpness of the custard/cream layer well; although I reckon I’d be happy enough with the plain version.
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Great post George
Kelly-Jane´s last blog ..Daring Bakers Nanaimo Bars January 2010
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Thanks Kelly! I didn’t realise you’d rejoined the DB’s – will head over to your blog now.
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I’m really enjoying seeing the Nanaimo bars around the blogosphere at the moment. These look fantastic, what a glorious treat
Lucy´s last blog ..Pear and Butterscotch Frangipane Tartlets
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Thanks Lucy, lots of lovely variety going on too by the looks of it.
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George, I’ve just seen KJ’s too, they all look so delicious.
I especially like the idea of the peanut butter (I adore Reese’s PBC’s!!!)
Annauk´s last blog ..Blog roll spring clean
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The peanut layer really made these for me, don’t get me wrong I’m sure they’re lovely plain but with peanut butter – oh my!
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I’ll have to try your version next time. the layers look wonderful!
tia´s last blog ..DB: Nanaimo Bars
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Thank you Tia.
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I’ll keep saying this for every Nanaimo bar I see – I ? this recipe and will have to make it soon. Well done…..
Kitchen Butterfly´s last blog ..Rainbow Lamingtons a la Fondue…..
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You’ll definitely have to try them out. Hope you enjoy.
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Looking good! I’d agree with the other DBers that these are a bit too sweet, but I cut mine up small and froze half of them for eating during the Olympics next month. The peanut butter layer is a great twist, will have to try that out when I make them again.
Jenny´s last blog ..January Daring Bakers – Nanaimo Bars
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Great idea to freeze some! We just forced ourselves to eat the batch I made.
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I just love the way you write, you have great style.
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Thank you Jo! I’m blushing now.
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Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
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petitchef.com
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Welcome back! I love the peanut butter you added to the layers–they look delicious!
Jill @ Jillicious Discoveries´s last blog ..Daring Bakers: Nanaimo Bars & A Surprise!
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Thanks Jill.
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Hey there, I have been a lurker around your blog for a few weeks. I like your article and your entire blog! Looking forward to reading more!
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Thanks Charlie, I hope you continue to enjoy reading here.
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Wow, you did a gorgeous job! I am very impressed.
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Thank you Bridgett.
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Glad to see you back! Your bars look lovely!
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Thanks Ivonne! It’s great to be back
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OMG those bars sound FANTASTIC. I wish bakeries here made them!
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Ah you should try baking them, nothing beats home made.
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What a gorgeous Daring Baker attempt. I love the sound of the bars, like you I’d never heard of them before.
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Thank you Francine. The challenge was fun and the bars will be good (occasionally) for a different sweet treat.
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Hi, those Nanaimo bars look fabulous. Congrats on getting the Foodista blog of the day too.
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Thank you Zoe.
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A lovely challenge. I’m considering joining as DB member.
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Charlie the DB challenge is great fun. Definitely worth doing.
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