Chocolate and Rose: A Valentine Nanaimo Bar Recipe

First, let’s get the required verbiage out of the way, shall we? Here it goes!

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.

BUT!

I’m a naughty girl.

I didn’t follow the rules.

I didn't make my own Gluten Free Graham crackers.

But, in my defense,

I didn't want to miss out on all the fun. I have wanted to make these bars since I first saw them on our trip to Victoria Canada. It’s been 2 years! So I couldn’t let life, time and a batch of Celtic free cracker stand in my way.

Could I?

I used store bought graham crackers that were sitting in the cupboard!. It made it easy to whip up this batch!

And with Valentine’s Day right around the corner, how could I resist trying a rose and chocolate combo?  I couldn’t!

So I made a batch trying to incorporate Rose Water into the middle cream layer. I never seem to use enough of this flavoring. I’m always afraid I’ll use too much, and it will taste perfumed. So again, my flavoring went undetected. I used 2 capfuls which was about 1/2 a teaspoon. O-well, it was a nice try, don't you think?

I also had difficulty with the top layer. As you can see, it wasn’t the prettiest. I really think if I had used the right pan, an 8x8 inch pan, it would have worked out better for me.

The pan I used was a little bit bigger resulting in not enough topping to spread evenly and my layer's were a little thin. But I wanted to use this flower shaped pan so I could it into hearts and give them away. Sweet deal!

I told Barbara they looked better upside down. She told me to be daring and present them that way.

So I did!

 These are a delicious, no-bake bar that is fast and simple.

In my so humble opinion, one of life’s “Must Try”!

Nanaimo Bars

(Printable Recipe)

 Bottom Layer

1/2 cup (4 ounces) Unsalted Butter
1/4 cup Granulated Sugar
5 tablespoons Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups Graham Wafer Crumbs
1/2 cup) Almonds (Any type, Finely chopped)
1 cup Coconut (Shredded, sweetened or unsweetened)

Middle Layer
1/2 cup (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons Heavy Cream
2 tablespoons  Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups  Icing Sugar                                                                1 teaspoon Rose Water (Optional)

Top Layer
4 ounces Semi-sweet chocolate
2 tablespoons (1 ounce) Unsalted Butter

Directions:
1. 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.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.