Boardwalk Jedi
DIS Veteran
- Joined
- Dec 28, 2016
Snow peaks...a nice fluffy meringue half dipped in chocolate.
This sounds brilliant! Care to share what you use for the bottom layer? I normally like coconut but with Nanaimo bars the top 2 layers are definitely superior to the bottom... I've been known to leave it behind on occasion haha!
I don't know what the big deal about the multi-colored mini marshmallows is. I just buy them at the regular grocery store--they're right next to the white ones. I haven't gotten them in years--maybe only stores in the north have them? (I remember buying them in upstate NY--we were a couple hours from the Canadian border...). I do know it's tougher to find Fluff down South, maybe it's the same way with the marshmallows.
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I need to start deciding what I’m going to make this year and get ingredients. I usually do cookie boxes for our neighbors and the secretaries at DH’s work.
Sorry for the slow reply. I haven't been on in a couple of days and then I was having trouble with the site when I tried yesterday.
I'm sure I could lose my Canadian citizenship over this , because what I call Nanaimo bars would not be considered authentic, BUT I just use a good, fudgy brownie for the base and then put the custard layer and chocolate layer on top. I have entered these into a brownie competition one time and won first place. Of course this alters the recipe significantly, as the original Nanaimo bar recipe is no-bake, while my version takes longer, given that you want your brownies cool before you put the next two layers on.
Another thing that I do differently is use almond extract in the custard layer in place of the traditional vanilla. This really puts them over the top, IMO. Of course now that Nanaimo bars are becoming popular even outside of Canada, there are any number of variations I have seen including cherry and mocha varieties.