Re­verse Na naimo Bars

Canadian Living - Holiday Entertaining - - Make- a head recipes -

Hands-on time: 30 min­utes

To­tal time: 3 hours

Makes: 25 squares

For a twist on the clas­sic Cana­dian dessert, we’ve added co­coa pow­der to the tra­di­tional vanilla cus­tard and fin­ished the bars with a white choco­late top­ping. Crust:

1½ cups

½ cup

¼ cup

30 g gra­ham cracker crumbs sweet­ened shred­ded co­conut finely chopped al­monds white choco­late (about 1 oz), chopped but­ter, melted egg, lightly beaten ¼ cup

1

Fill­ing:

⅓ cup but­ter

⅔ cup co­coa pow­der, sifted

1⅓ cups ic­ing sugar

3 tbsp milk

2 tbsp cus­tard pow­der

1 tsp vanilla

Top­ping:

225 g white choco­late (about 8 oz),

chopped

½ tsp but­ter

10 g dark choco­late (about ⅓ oz), shaved Crust: In bowl, stir to­gether gra­ham crumbs, co­conut, al­monds and choco­late. Driz­zle with but­ter and egg, stir­ring un­til com­bined. Press into bot­tom of parch­ment pa­per–lined 9-inch (2.5 L) square cake pan. Bake in 350°F oven un­til firm, about 10 min­utes. Let cool com­pletely in pan.

Fill­ing: In saucepan, melt but­ter over low heat. Stir in co­coa pow­der; pour into bowl. Beat in ic­ing sugar, milk, cus­tard pow­der and vanilla un­til smooth. Spread over crust. Re­frig­er­ate un­til firm, about 1 hour. Top­ping: In heat­proof bowl set over saucepan of gen­tly sim­mer­ing (not boil­ing) wa­ter, melt white choco­late and but­ter; spread over fill­ing. Re­frig­er­ate un­til choco­late is al­most set, about 30 min­utes. Us­ing sharp knife, score sur­face to make 25 squares; sprin­kle with choco­late shav­ings. Re­frig­er­ate un­til com­pletely set, about 30 min­utes. (Make-ahead: Cover and re­frig­er­ate for up to 4 days or over­wrap in foil and freeze for up to 2 weeks.) Lift out onto cut­ting board; cut through score lines. per square: about 164 cal, 2 g pro, 10 g to­tal fat (6 g sat. fat), 18 g carb (1 g di­etary fi­bre, 14 g sugar), 20 mg chol, 82 mg sodium, 116 mg potas­sium. % RDI : 3% cal­cium, 5% iron, 4% vit A, 3% fo­late.

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