Nanaimo Bar Bites

Nanaimo Bar Bites -  a chocolate coconut almond crust topped with a white chocolate custard surrounded by chocolate. 

Recipe – makes 12

Crust Layer 

1/2 c butter

1/4 c granulated sugar

5 tbs cocoa powder

1 c shredded sweetened coconut – feel free to use unsweetened 

1/2 c sliced or slivered almonds

1 1/4 c graham cracker crumbs (8 sheets)

1 egg beaten – room temp

Custard 

3 oz white chocolate – chopped – I used Lindt

1/4 c butter – room temp and cubed

2 tbs corn starch

2 tbs milk

1 tsp vanilla extract

1 3/4 c powdered sugar 

2 egg yolks – room temp

Chocolate Coating 

12 oz semi-sweet or dark chocolate

Custard Layer 

In a double boiler melt butter and white chocolate stirring until combine. In a small bowl beat your egg yolks, corn starch and milk.  Whisking like crazy, add your egg mixture to your chocolate mixture.  Keep whisking until mixture thickens, about 5 minutes.  Pour into the bowl of an electric mixer.  Sift powdered sugar into bowl and with a paddle attachment mix on low-med speed until well mixed and no powdered sugar pockets remain.  Put plastic wrap on the top of the custard and refrigerate until set, an hour or more.

Chocolate Cup 

Line 12 muffin cups with standard size cupcake liners.  In a double boiler melt chocolate and using a pastry brush or small spatula paint the inside of your cupcake liners on the bottom and about 3/4 of the way up the liner with melted chocolate.  Repeat about 2-3 times.  You want a thick chocolate layer.  Put in the fridge until set.  5 – 10 minutes.  You will have lots of left over chocolate which will be used for the top.  Just set aside for now. 

While the chocolate cup is setting make the crust.

Crust Layer 

In a food processor pulse graham crackers and almonds until crumbs (if not using graham cracker crumbs).  Pour crumbs into a large bowl and add coconut.  Mix together.  In a medium saucepan, heat butter, sugar and cocoa.  Whisk until combine and melted.  Beat in the egg until mixture is thick.  Fold chocolate mixture into the coconut mixture until everything is damp and chocolate covered.  Mmmmmmm. Let sit on the counter until room temp. 

Once the chocolate cup is set take out your custard.  Take about a tablespoon of room temp crust and form into a small disc that will fit inside the muffin tin.  Take a tablespoon of custard and do the same thing leaving a little room around the perimeter of the custard. Put on top of the crust and push down a little.  Once you have completed all of them.  Put in the fridge for about 30 minutes until everything is cold and set. 

Take cups out of the fridge and re-heat the previously melted chocolate.  With a spoon pour about a tbs and a 1/2 of chocolate on top of the custard layer, making sure it gets down around the sides and covers the custard completely.  Smooth the chocolate over the top of the custard with the back of the spoon.  Repeat until all done.  You’re just about done!!  Now all you have to do is let everything set.  I put mine in the fridge overnight but they should only take an hour or 2.  Once done you will have something truly fabulous and Canadian.

http://www.stephsbitebybite.com/2011/10/27/guest-post-mis-cakes-oven-adventures/