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| Nanaimo Bars |
by Cheri SicardThese delicious cookies are a staple of local cafes in Vancouver, British Columbia, Canada. These bars freeze well, so it's nice to make extras to keep in the freezer for anytime you want a quick treat. Before cutting the bars, if you dip your knife into hot water to heat it, it will help make the process neater and cut easily through the chocolate. Nanaimo Bars 1/2 cup plus 1 tablespoon butter 4 oz. semisweet chocolate, divided 1/3 C sugar 1 egg 1 cup rolled oats 1/2 C chopped walnuts 1-1/2 C coconut 1 1/2 teaspoona vanilla extract, divided 2 C confectioner's sugar 3 tablespoons butter, softened 2 1/2 tablespoons milk 1 tablespoon butter 2 (1 ounce) squares semisweet chocolate Makes 2 Dozen Bars Grease a 9 inch square baking pan. In a heavy saucepan melt 1/2 cup butter 2 ounces of the chocolate. Remove from the heat and stir in the sugar, egg, oats, chopped nuts, coconut and 1 teaspoon of vanilla extract. Press mixture into prepared pan and chill for 1 hour. Mix the confectioner's sugar with the softened butter, 1/2 teaspoon vanilla and the milk. Beat until the icing is smooth. Spread it over the oat mixture and chill for 1/2 hour. Melt the remaining 1 tablespoon butter with the remaining 2 ounces of chocolate. Spread over the top of the bars and chill for at least 4 hours before cutting into bars. Variation: Add a couple of drops of green food coloring and use mint flavoured chocolate chips.  Recommended ReadingRoom For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials Baking books abound, but none presents a more mouthwatering selection of contemporary sweets than David Lebovitz's Room for Dessert. A former pastry cook at Chez Panisse in California, Lebovitz offers more than 110 recipes for cakes, curds, soufflés, tarts, pies, cobblers, ice creams, cookies, and more, beautifully depicted by color photos. He also manages, as few other baking book authors do, to provide lucid technical guidance, so even novice bakers should have success with his recipes. Readers searching for a solid collection of doable desserts, from homey to dress-up (but never too bedecked) will find the book is just what they're looking for. (courtesy: Amazon) |
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About the Author: Cheri Sicard is the editor of FabulousFoods.com, a content rich online cooking community. She lives in Los Angeles. |
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Create My Own Soup 
