For being so on top of the Fourth of July (did you make the star-spangled cupcakes yet?), I sure failed at alerting you to the other major holiday of the week: Canada Day!
(July 1, for you oblivious folks out there)
Canada is the only country I got to visit outside of the U.S. during the first 18 years of my life. I owe a lot to our northern neighbor: Grandma’s love of Cribbage. Older cousins who let us braid, clip, pin, and tie their hair. Hours-long drives through gorgeous forests. Grinning every time I hear “loonie” and “toonie.” Learning how to play A**hole/Janitor (depending on whether the children are playing) late into the night. Tim Horton’s (not for coffee, seeing as I was a kid and also don’t like coffee, just pastries). Coasting down a river in giant inner tubes. Multi-story indoor-and-outdoor water fights. Crazy, awesome, hilarious relatives. Snow. Snow on Christmas (we don’t get that in California). Oh, yeah, and my dad, who coincidentally is responsible for my last name and thus the name of this blog. He’s pretty cool I guess, so thanks for him, Canada!
Canada also gave me Nanaimo Bars. Aka nana-what?! bars. Aka “Finding Nemo?” bars. Aka nanananananaMO!! bars. Aka a chocolate coconut cookie-like base, vanilla kind-of-custard-kind-of-frosting filling, and smooth chocolate on top. Aka perfection out of the fridge. Aka try these now, and you can appreciate a little slice of Canada without the travel cost. Aka thanks, Canada, you rock!
Recipe from Hidden Ponies
¾ cup unsalted butter
¼ cup granulated sugar
6 tbsp. cocoa
1 large egg
1 tbsp. milk
1 tsp. vanilla extract
2 cups graham cracker crumbs
1 cup shredded coconut
½ cup unsalted butter, softened
6 tbsp. milk
4 tbsp. custard powder (or instant vanilla pudding powder)
4 cups powdered sugar
8oz (8 squares) semisweet or dark chocolate baking squares (NOT chocolate chips; they won’t melt properly)
1 tbsp. unsalted butter
1. Make the base first. Combine the first 6 ingredients in a large saucepan. Heat and stir over medium-low heat until mixture is smooth. Remove from heat. Stir in the graham crumbs and coconut. Pack firmly into ungreased 9×13” pan. Place in the refrigerator while you prepare the middle layer.
2. To make the middle layer, beat all four ingredients together in a medium bowl until smooth. Spread evenly over the first layer. Chill for at least 45 minutes.
3. When the second layer is chilled, make the top layer. Melt the chocolate and butter in a small bowl at 50% power in microwave. Microwave for about 1½ minutes, then stir thoroughly. Microwave another 30 seconds or longer if needed, stirring frequently. Spread fairly evenly over middle layer. Chill for 1 hour, then score chocolate with a sharp knife (aka make shallow cuts that will prevent your chocolate from cracking later) and return to fridge to chill completely before cutting into bars. Keep refrigerated until you’re ready to serve.