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These 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 Reading
Room 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)
About the Author:
Cheri Sicard is the editor of
FabulousFoods.com, a content rich online cooking community.
She lives in Los Angeles.
Create My Own Soup
Children's meals have to be easy, delicious and nutritious. Getting kids to eat vegetables is a major task.
Finding a way to get vegetables into the mouths of kids is easy if they are part of the fun. Creating ways to
get kids to help with the preparation and the cooking of kids' recipes is part of the fun.