Remember my Latin teacher from Illinois, Mrs. Newman? I shared a mint bar recipe that came straight from her kitchen a while back, but the mint bar recipe was only one of two.
That's right, there's another recipe from Mrs. Newman that I need to tell you about. Need, that's right.
Before I start, if you're planning on making these, try and make them at the same time as you order a pizza. If you want these to be authentic, Latin-club dessert treats, they must be preceded by a slice of delivery pizza. Or, a brown-bag lunch, but we all know that pizza can be a lot more fun than carrot sticks, at least once in a while.
As I may have mentioned, Mrs. Newman is Canadian. Can you think of a traditional Canadian treat? Ohh, I think you can. Especially if you hail from the marvelous town of Nanaimo, Canada.
(Full disclosure: I have never been to Nanaimo, but any town that yields such a great treat can only be heaven on earth, right?)
That's what I'm talking about: nanaimo bars. Look at it like a rainbow: one color is a graham-cracker and coconut crust, the next is a creamy custard, and the top is smooth chocolate. That's a rainbow I'd like to see every morning when I wake up.
Nanaimo bars were sold one dollar by the Latin club, usually on the same days as pizza sales. I can't really think of a better way to end that kind of a meal, but then again, I don't think there's ever a moment when I wouldn't pounce on a plate of nanaimo bars.
See, back when I was fourteen, I used to get one, maybe two nanaimo bars at once. Never more. And then, a few weeks ago, I made a pan of them. One. whole. pan. After fainting, falling on the ground, and somehow getting back up again (must be the call of the nanaimo bar), I realized I should take it easy. Not all at once, Lucie, not all at once.
Alright then. I only had fifteen over the course of two days. I saved the rest for my Latin club friends, and even one for you, Magistra Newman, but I'm afraid it might be eaten up pretty soon.
Oh, and to my friend Emily who sent me the prized recipe, if you stop by Paris sometime, there will be a plate of them waiting just for you.
courtesy of Magistra Newman, via Emily
1/2 c. butter, melted
1/4 c. brown sugar
3 TB cocoa
1 beaten egg
2 c. graham wafer crumbs
1 c. coconut
1/2 c. chopped walnuts
Combine, press into a 9 in. square pan. Chill for 1/2 hour.
2 c. powdered sugar
1/4 c. butter
1/4 c. milk
2 TB Bird's Custard Powder or vanilla custard powder
Combine all ingredients, beating until smooth and fluffy.
Spread carefully on top of first layer. Chill for at least 1/2 hour.
Third Layer (I changed this from the original recipe, using a little less butter)
4 oz. semi-sweet chocolate
1 TB butter
Melt chocolate and butter together, then spread over 2nd layer and chill.
Since this is a very rich square, cut into small 1 inch pieces (approx. 36).