hile
browsing through the website it suddenly occurred to me that there wasn't
a recipe containing both chocolate and mint. I decided the perfect dessert
to feature these ingredients was a three layer square, really a Nanaimo
Bar, only peppermint flavored. Nanaimo Bars, for the uninitiated, are a very
popular Canadian confection originating in Nanaimo, British Columbia that
some believe is Canada's most popular dessert. This title is for good
reason as these rich bars are absolutely delicious and very addictive.
They begin with a flavorful blend of chopped nuts, coconut, cocoa powder,
and graham cracker crumbs that are held together with melted butter. This
layer does need to be chilled so it can be easily covered with a thick
creamy icing made from butter, powdered sugar, custard powder (Bird's is
the most popular brand), and pure peppermint extract. Now, although Bird's
Custard Powder is found on most grocery store shelves in Canada, it can be
hard to find in the States. I would make the effort to locate it (can be
found on the web) but there is another solution, and that is to use
vanilla instant pudding powder which only changes the taste of the squares
slightly. I have colored this layer green to make it more festive looking
and so everyone knows they are mint flavored. Again, this layer needs to
be chilled so we can finish the squares off with a shiny coating of
chocolate. I like to use dark chocolate, labeled at least 70% cocoa, for
its flavor is full bodied yet not overpowering. If you are lucky you will
be able to find Lindt Excellence 70% at your local grocery store which has
that lovely shiny finish (a sign that the chocolate was cooked at the
right temperature for the right amount of time) and wonderful 'snap' when
you break it into pieces. The only point to remember is to bring the
squares to room temperature before cutting into squares so the chocolate
will not break into small pieces. These are perfect
anytime of the year but chocolate and mint do seem to be a holiday
favorite so you might want to include these in your holiday baking.
Butter (or use a cooking spray) a
9 x 9 inch (23 x
23
cm) pan.
BOTTOM LAYER:
In a saucepan over low heat, melt the butter. Stir in the
sugar and cocoa powder and then gradually whisk in the beaten egg. Cook,
stirring constantly, until the mixture thickens (1 - 2 minutes). Remove
from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and
chopped nuts. Press the mixture evenly into the prepared pan. Cover
and refrigerate until firm (about an hour).
FILLING:
In your electric mixer (or with a hand mixer) cream the butter. Beat in the
remaining ingredients. If desired, add a little green food coloring and
beat until the filling is uniform in color. If the mixture is too thick to spread, add a little
more milk. Spread the filling over the bottom layer, cover, and
refrigerate until firm (about 30 minutes).
TOP LAYER: In a heatproof
bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from
cracking bring the squares to room temperature and then, using a sharp knife,
cut into pieces.
Yield: Makes about 25 squares
Sources:
Deseine, Trish, 'I Want Chocolate'. San Diego: Laurel
Glen, 2002.
Mendelson, Susan & Cruz,
Joey, 'The Lazy Gourmet'. Vancouver/Toronto: Whitecap Books, 2000.
Rosbottom, Betty. 'Betty Rosbottom's Cooking School
Cookbook', New York: Workman Publishing, 1987.
Wine, Cynthia. 'Across the Table: An Indulgent Look at Food
in Canada'. Scarborough: Prentice-Hall Canada Inc., 1985.
Bottom Layer:
1/2 cup (1
stick) (113 grams) unsalted butter, room
temperature
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