Gingersnap Nanaimo Bars
by Marie Telling • featured in Canadian Chocolate Bars Four Ways
Ingredients
for 9 bars
Crust
-
½ cup butter (115 g) -
5 tablespoons cocoa powder -
¼ cup sugar (50 g) - 1 egg, beaten
-
1 ¼ cups graham cracker crumbs (105 g) -
1 cup sliced almond, finely chopped (70 g) -
½ cup flaked coconut (35 g)
Middle layer
-
½ cup butter, softened (115 g) -
2 tablespoons custard powder -
1 tablespoon cinnamon -
1 teaspoon ground ginger -
½ teaspoon ground cloves -
½ teaspoon ground nutmeg -
5 teaspoons heavy cream -
1 ½ cups powdered sugar (240 g) -
1 cup gingersnap crumb (115 g)
Chocolate ganache
-
6 oz chocolate (170 g) -
2 tablespoons butter - coarse gingersnap crumb, to garnish
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Preparation
- In a medium bowl set over a medium pot of boiling water, melt the butter, cocoa powder, and sugar together.
- Add the egg and keep stirring for a minute until the mix thickens.
- Remove the bowl from the heat.
- Add the graham cracker crumbs, almonds, and coconut flakes.
- Mix well, then pour into an 8x8 inch (20x20 cm) pan and flatten to an even layer.
- In a large bowl, cream the softened butter, custard powder, cinnamon, ginger, cloves, nutmeg, and heavy cream together until smooth.
- Add the powdered sugar and gingersnap crumbs and mix until smooth.
- Spread mixture on top of the crust and in an even layer.
- Make the ganache: in a medium bowl set over a medium pot of boiling water, slowly melt the chocolate and the butter.
- Let the ganache cool a bit, then pour it over the gingersnap layer.
- Chill the bars for at least 3 hours.
- Cut the bars into 9 even squares and sprinkle with coarse gingersnap crumbs.
- Enjoy!
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