Battle of the Bars

I just love it when cooks get into a scrap. According to A Century of Canadian Home Cooking (Prentice Hall, 1992), the origin of Nanaimo Bars is "a hot topic of debate". Despite their sweetness, these innocent looking squares can get culinary tempers flaring. Should we call them Domino Bars? Did they first appear in the Women's Auxiliary to the Nanaimo Hospital Cook Book in 1952, or were they plagiarized from the Vancouver Sun?

On a more practical level, do you stick to the "Classic" version (using custard powder) or tart things up a bit with mint, mocha or peanut butter? While I like the traditional vanilla middle, the Grand Marnier won me over - once I omitted the coconut from the bottom layer. Some would call this sacrilege, but I notice they disappear quickly despite the missing ingredient.

No matter how you mix them, these Canadian classics elbow their way onto most holiday buffet menus. You'll find as many variations as bakers, but the recipe below is my adaptation of choice. So roll up your sleeves, pull out some bowls and start your mixers, 'cause there's only 30 baking days left until Christmas!

No Coconut Grand Marnier Nanaimos
Printable recipe


Bottom Layer

• 2 1/2 cups graham crumbs
• 3/4 cups toasted, chopped pecans or walnuts
• 2/3 cup butter
• 1/3 cup cocoa powder, sifted
• 1/4 cup white sugar
• 1 egg

1. Mix graham crumbs and nuts.
2. Heat butter, cocoa powder and sugar in a small pan over low heat until butter melts.
   
3. Remove from heat and whisk in egg.
4. Pour butter mixture over crumbs, mix well and press firmly into 9 x 9 pan.
5. Bake at 350F for 10 minutes. Let cool.

Middle Layer

• 2 cups icing sugar
• 1/2 cup butter
• 1/4 cup Grand Marnier (or other orange liqueur)
• 1 tbsp orange rind, finely grated

1. Beat butter until soft.
2. Add half the icing sugar, a few tablespoons at a time, beating until light and fluffy.
3. Add Grand Marnier.
4. Add remaining icing sugar and orange rind. Beat until well blended and light.
5. Spread over cooled bottom layer and refrigerate until firm.

Topping

• 4 ounces semi-sweet chocolate
• 1 tbsp butter

1. Heat butter and chocolate together gently until chocolate has just melted. Stir until smooth.
2. Spread over icing layer.
3. Cool and cut into bars.