Sweet Pea and Mint Nanaimo Bar
Serves 12 to 16
COOKIE BASE ½ cup chopped, sliced almonds 2 cups graham cracker crumbs ¼ cup Dutch-processed unsweetened
cocoa powder 1 extra-large egg, beaten 10 tablespoons unsalted butter 2 tablespoons sugar FILLING ½ cup (1 stick) unsalted butter, at room
temperature 6 tablespoons heavy cream ¼ cup vegan vanilla pudding powder 1 teaspoon vanilla extract 3 cups powdered sugar, sifted 3 cups Sweet Pea and Mint Ice Cream (see right) or store-bought mint ice cream CHOCOLATE TOPPING 2½ ounces bittersweet chocolate,
chopped ½ teaspoon unsalted butter 2 tablespoons heavy cream, at room
temperature 1. To make the cookie base: Preheat the oven to 350 degrees and toast the sliced almonds until lightly browned, about 15 minutes. Set aside. 2. In a bowl, mix everything except the butter and sugar until well combined. 3. Put the butter and sugar in a pot over low heat; cook until the sugar is dissolved. Pour over beaten egg and heat until it reaches 165 degrees. Let cool until lukewarm, then pour into the cracker crumb mixture, and stir to combine until it forms a dough. 4. Line a 9 × 13-inch baking pan with parchment paper. Using an offset spatula, press the dough firmly into the pan to make an even layer along the bottom. Freeze to harden, about 1 hour. 5. To make the filling: Combine all the ingredients and beat on mediumhigh speed in a mixer fitted with the paddle attachment until creamy and incorporated, about 4 minutes. It cannot be overmixed, but there comes a point when it won’t incorporate any further. 6. Spread the filling evenly on the frozen cookie base. Put the pan back in the freezer and freeze until the filling is stiff, about 1 hour. 7. Take the ice cream out of the freezer and let it soften. Spread an even layer of ice cream on top of the filling. Return the pan to the freezer until the ice cream hardens, about 1 hour. 8. To make the topping: Bring a medium pot of water to a simmer and place a heat-resistant bowl over it so that its bottom doesn’t touch the water (or use a double boiler). Melt the chocolate in the bowl. As it’s melting, add the butter and stir to incorporate. Remove from the heat and stir in the cream. 9. Spread the chocolate in a thin layer over the top of the Nanaimo bars. It’ll harden quickly so spread it very fast. Put it back in the freezer to firm up. TO SERVE: Turn the slab out of the pan by flipping it onto a cutting board chocolate-side up. Use a hot, wet knife to cut into bars. The top layer may crack while cutting, and the layers may separate but that’s okay. Just hold it together as you cut.