NANAIMO BARS

I went through a phase of making these wonderful bars about once a week, a few years ago.  They are super delicious, keep well and are so simple when made in the CC.  They are named after the city Nanaimo, in British Columbia, Canada.  They are apparently very popular in Canada and across North America.  So popular are they that in the 80s there was a push to have them named Canada's national dessert.  I can see why - they are delightful.

Nanaimo Bars

Base 

125g butter, diced

250g Arrowroot or similar biscuits
1 cup dessicated coconut

1/2 cup roughly chopped pecans

3 tbsp cocoa powder

1/4 cup caster sugar

1 tsp vanilla extract

1 egg

1. Preheat oven to 160 degrees. Line a 33 x 23cm baking pan with baking paper so that it over hangs the sides. (This is to enable you to remove the bars from the pan)
2. Place butter in the bowl with the kneading blade. Set Sp 3, Temp 85, Time 2 minutes.
3. When program is complete, break biscuits in half and place in the bowl with the melted butter.
4. Pulse biscuits and butter for 4 seconds. Scrape down sides and pulse again for 4 seconds.
5. Add all other ingredients, adding egg last.
6. Set Sp 5, Time 20 seconds. When complete scrape down the bowl. Set Sp 5, 10 seconds.
7. Pour mixture into the prepared tin press down very firmly to create a smooth even base.
8. Bake in preheated oven for 10-15 minutes or until firm to the touch.

9. Remove from the oven and allow to cool completely. You can place the base in the fridge or freezer if you wish to speed up the process.

Creamy Filling 

120g butter, diced and very soft

120mls thickened cream

600g icing sugar

1 tsp vanilla extract.

1. Place all ingredients in the bowl with the kneading blade
2. Set Sp 5, Time 30 seconds

3. Scrape down sides.
4. Set Sp 10, Time 20 seconds.

5. Place filling on the cooled base and spread out evenly.
6. Place tin in the freezer for 10-15 minutes or in the fridge for 30 minutes.

Chocolate Topping 

300g of dark chocolate (70% cocoa is best) chopped or broken into squares
80g unsalted butter, diced

1. Place butter and chocolate in the bowl with the kneading blade.
2. Set Sp 3, Temp 85, Time 4 minutes. Continue in 30 second increments if ingredients are not completely melted.
3. Pour chocolate mixture over the chilled base. Work quickly to spread it out evenly and smooth it or make a pattern if desired.
4. Place in the fridge for at least 1 hour.  When chilled use the overhanging baking paper to lift the bar from the tin and cut in to bars.

LEMON SLICE (NO BAKE)

A slice is a wonderful sweet treat.  They are even more wonderful when there is no baking involved.  This slice is easy to make and even easier made in the CC.  Feel free to add some lemon zest to the icing - I usually do but didn't on this occasion because I accidentally grated my finger whilst zesting the lemon for the base and I was a bit gun shy!

LEMON SLICE (NO BAKE) 

Slice Base 

1 packet of plain biscuits (Marie, Arrowroot etc)
90g of dessicated coconut

Zest of one medium lemon

120g butter diced

1/2 tin of condensed milk

1. Line a slice tin with baking paper, with paper hanging over the long sides.
2. Place butter in the jug with the kneading blade. Select Speed 3 Temp 80 Time 1.30 min.
3. When butter is melted place broken up biscuits in the jug and select Pulse and pulse until the biscuits are crumbs (it doesn't matter if there are some small chunks of biscuits left).
4. Place other ingredients in the jug. Select Pastry P1 for 50 seconds.  Stop machine at 20 seconds remaining and scrape down the sides of the jug. Resume program.
5. Turn mixture out into the prepared tin. Press down firmly with the bottom of a drinking glass or measuring cup.

6. Cover with icing and refrigerate for at least 1 hour.

Icing30g butter, very soft

1 cup of icing sugar

2tsp lemon juice (you may need a bit more to achieve a good consistency)
1 tsp lemon zest (optional)

1. Place all ingredients in the jug with the kneading blade.
2. Select Speed 8 15 seconds.
3. Check consistency - add more lemon juice or more icing sugar if required.