I am not a chocolate fan, (yes, you might have read that previously, but I need to state it again, just in case you forgot). It must have taken quite a bit for me to get my curiosity piqued to the point where I would actually make a trip to the store just to get baking chocolate. What piqued my curiosity? A blog post by The Eclectic Cook on something called Nanaimo Bars.

You can head on there to check out the story and history behind Nanaimo Bars but I was wondering what the fuss was about. And it was truly too tough a deal to pass up on especially when it’s called the Real Deal on her blog. Now what made it even more intriguing, captivating and irresistible was the fact that it was one of those No-Bake desserts which look like they came out of the oven. Having tried the recipe, I would gladly go behind Nanaimo Bars and be sentenced to death by chocolate. I have no regrets. This was worth the trip to the store - even if it was just for the thing I cringed eating - chocolate.

Aside: Did you read my other post about being quite a klutz when I’m in the kitchen? Well, today was no exception.Continue reading and tell me I’m not the only one who can’t follow recipes or take clear photographs.

Ingredients:

Bottom Layer
½ cup unsalted butter at room temperature
¼ cup sugar
5 tbsp cocoa powder
1 egg, beaten
1 ¼ cups graham cracker crumbs
½ cup finely chopped almonds
1 cup shredded coconut

Mix Graham cracker crumbs, almonds, coconut and cocoa powder.

[The original recipe requires the cocoa to be combined with the sugar and butter over the double boiler!! Gasp!! Just when the perfectionist half of me was shaking in her boots, the gung-ho so-be-it-adventurous other half cried a valiant little cry, "Persevere!"] Dropping the melodrama, I suppose this certifies it as being NOT the REAL DEAL but still Real Deal-icious.

Combine the butter and sugar in a double boiler and heat until melted.

No need for fanciful kitchen apparatus. Here’s a simple double-boiler anyone who owns a pot and bowl can use.

Slowly drizzle the egg into the hot mixture while whisking furiously to prevent the egg from becoming scrambled. Pour the egg mixture into the dry ingredients. Mix until well combined. Press the mixture firmly into an ungreased 9″ round baking pan. Leave it to cool in the refrigerator.

If this layer looks like a mess, and is beginning to remind you of something *ahem* ELSE, let me assure you that it’s not because I messed up.  You need to try to look beyond that mess. Remember what your mom used to tell you, that beauty is only skin deep? Trust me. It’s true! Especially now. OK enough of me trying to convince you… if it makes you feel any better, just scroll down to the next pretty creamy layer - pun intended of course.

Middle Layer
½ cup unsalted butter at room temperature
3 tbsp milk
2 tbsp vanilla custard powder (aka pudding powder)
1/2 tsp vanilla essence
2 cups icing sugar

Combine all the ingredients in a bowl and beat with a mixer until light. Spread evenly over cooled bottom layer and stick it back in the refrigerator for about half an hour or until set.

While you wait, you can either start immediately on the top layer or like myself and my lil’ assistant, we chose to wipe the bowls and spatulas clean off the middle layer with our fingers. Not the middle one, mind you.

Top Layer
4 oz semi-sweet chocolate
2 tbsp unsalted butter

Melt the chocolate and butter in a double boiler over low heat.

Leave it to cool for 5 minutes, then pour the warm chocolate over the middle layer and chill in the refrigerator until set, about an hour. Patience pays…a little longer is better.

Overnight..what can I say? Can you be sure it’s still there in the morning?

Tips:

1. To cut the pieces, loosen the edge by running a knife around the sides of the baking tin. To prevent the top layer of chocolate from cracking when cutting, use a knife dipped in hot water and wiped dry to cut.
2. Because I didn’t have a square tin and used a round one instead, I chose to cut what was meant to be blocks into slices. Hence, Nananimo Bars Sliced - sounds blasphemous - tastes sinfully good.
3. Be patient. A few hours in the cold will yield better looking cut slices.  If only I’d waited, my pic above would look a lot better!

4. 

   This is custard powder. I think Bird’s is a superior brand but this will do just fine. I got mine from the Indian grocery shop in case you’re looking for it.They have a few different flavors so be sure to get the vanilla.