Well hello there. This is my first entry, finally, and here is what we have. I decided that to show my Vancouver-ness I would make a recipe from the local newspaper. Also, from said newspaper I decided to make a local recipe. However, the ingredients in the recipe aren't that similar to regular Nanaimo bars like nuts and coconut in the base. But it did have the classic custard filling and top chocolate layer. Now, here is the breakdown on how it went down.
Peanut Butter So-Called Nanaimo Bars
base:
1 cup light corn syrup
2 cups peanut butter (I used smooth but crunchy would have been better)
2 cups special k
1/2 cup splenda brown sugar blend
2 cups corn flakes
custard filling:
1/2 cup smooth peanut butter
4 tbsp vanilla pudding powder or custard powder
6 tbsp milk
3 cups icing sugar
topping:
12 ounces semi-sweet chocolate
6 tbsp butter
1/3 cup honey roasted peanuts (optional)*
Lightly butter two 8" x 8" pans. In a medium sauce pan, combine the syrup, peanut butter and brown sugar until blended. Remove from heat and add the rice krispies and corn flakes. Divide this mixture into two equal parts and press into the buttered pans. Chill till set, I waited about 45 minutes. Beat together the peanut butter and pudding powder then gradually, alternating, add the milk and icing sugar. Once again divide and spread onto the pans. Chill, again, for another 45 minutes or till firm. Finally, melt together the chocolate and butter in the microwave for about 3 minutes. Once again, chill till set. (At this point I just went to bed.) I woke up in the morning and tried to cut these puppies right from the fridge but I suggest if you leave them in their overnight that you let them sit out for a half hour before attempting to chop them up. Once they are warmed a bit, cut them up into 3/4" pieces like I did or however big you wish.
* I had been cutting and adding so many things to the recipe by that stage in the process that I thought why not? I love honey roasted peanuts so I am biased but it added a great crunch.
Peanut Butter So-Called Nanaimo Bars
base:
1 cup light corn syrup
2 cups peanut butter (I used smooth but crunchy would have been better)
2 cups special k
1/2 cup splenda brown sugar blend
2 cups corn flakes
custard filling:
1/2 cup smooth peanut butter
4 tbsp vanilla pudding powder or custard powder
6 tbsp milk
3 cups icing sugar
topping:
12 ounces semi-sweet chocolate
6 tbsp butter
1/3 cup honey roasted peanuts (optional)*
Lightly butter two 8" x 8" pans. In a medium sauce pan, combine the syrup, peanut butter and brown sugar until blended. Remove from heat and add the rice krispies and corn flakes. Divide this mixture into two equal parts and press into the buttered pans. Chill till set, I waited about 45 minutes. Beat together the peanut butter and pudding powder then gradually, alternating, add the milk and icing sugar. Once again divide and spread onto the pans. Chill, again, for another 45 minutes or till firm. Finally, melt together the chocolate and butter in the microwave for about 3 minutes. Once again, chill till set. (At this point I just went to bed.) I woke up in the morning and tried to cut these puppies right from the fridge but I suggest if you leave them in their overnight that you let them sit out for a half hour before attempting to chop them up. Once they are warmed a bit, cut them up into 3/4" pieces like I did or however big you wish.
* I had been cutting and adding so many things to the recipe by that stage in the process that I thought why not? I love honey roasted peanuts so I am biased but it added a great crunch.
2 comments:
these are super lovely. i made nanaimo bars last winter and was amazed at how rich and delicious they were... i love this adaptation. rad!
Thanks and I absolutely love your blog!
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