I'd never made Nanaimo bars before and probably won't again - this was just a baking exercise. The amount of fat and sugar in these bars is revolting. The centre is pretty much butter and icing sugar, which is why I normally scrape out that part. I'd better enjoy them though - they cost a fortune.Here's an interesting bit of trivia. According to a Wikipedia article, the Nanaimo bar originated in Ladysmith, which is south of Nanaimo.
As a baking exercise, it's a good one - three in one! For me Nanaimo Bars are a Christmas treat, it's the only time my mom had the time to make them!
ReplyDeleteI hear you on the ingredient costs, starting a kitchen back up from scratch can be pricey. Another girl and I in culinary school have taken to swapping stuff, for example she gave me half of her bag of gourmet sea salt and I gave her half of the nutmeg nuts, (seriously 20 nuts in a bag? One of those nuts lasts a year!)
Ha, really. It's handy when you have someone to share with. The bag of pecans we got at Costco is huge.
ReplyDeleteNormally I have most ingredients but on this occasion I didn't have graham cracker or Oreo crumbs and I needed more butter, new cocoa, new almonds, etc. This particular recipe called for bing cherries (!?), which I couldn't find and didn't use.
Bing cherries? They're the really big ones that grow in the Okanagan. I've never had a Nanaimo Bar with cherries in it.
ReplyDeleteMe neither. Anyway, I'm not a fan of cherries and chocolate together.
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