Recipe: George (Mint Nanaimo Bars)

This is a longtime family favourite. I always thought it was named after my Grandpa George, and had never heard of Nanaimo bars until well into my teens. Turns out, it was from one of the Best of Bridge cookbooks that mom has had forever, and they aren’t even mint in the recipe–I guess someone made that change so that they would be more “Christmassy”.

Bottom layer:
1/2 c. butter
1/4 c. brown sugar
3 T. cocoa powder
1 egg, beaten
2 c. graham cracker crumbs (will have to find a substitute in Korea…maybe digestive cookie crumbs?)
1 c. shredded coconut
1/2 c. chopped walnuts/pecans

Middle layer:
1/4 c. butter
2 c. icing sugar
2 T. Bird’s custard powder (not available in Korea afaik…maybe equivalent amount of cornstarch and a little bit of vanilla)
1/4 c. cream/milk
a few drops of green food colouring
1 t. peppermint extract (or more, you want it really minty…add bit by bit and taste)

Top layer:
3 chocolate squares (1 square=1 ounce=28 grams)
1/4 c. butter

Combine ingredients for first layer and press firmly into a 9″ square baking pan. Chill for half an hour.

Combine all the ingredients for the middle layer in order, using an electric blender, so that there won’t be any lumps, until smooth and fluffy. Spread carefully on top of bottom layer using an icing knife if you have one (I do, I stole it from mom hehe). Do not make the mistake (as I once did) of chilling this layer, or the melted chocolate will harden up as soon as you pour it and you will have one big lump of chocolate in the middle, not a nice thin layer. In order to make it easier to spread the top layer, just make sure the middle layer is nice and thick.

Melt the chocolate and butter together in a pyrex measuring cup in the microwave (one minute will do–the chocolate should not be melted completely, but will continue to melt once you take it out of the microwave and stir for a bit). Pour carefully and evenly over middle layer and tilt pan to spread. Chill until set. To cut into squares, warm to room temperature first and cut carefully into small squares.

I like thinner squares, so I would be a little generous with the ingredients to make a tiny bit more, then make it in a 9″ x 13″ pan. In order to have enough chocolate for the top, though, I would add one or two more chocolate squares and a tablespoon more butter to the top layer.