*Official name: Canada *Motto: "From Sea to Sea" *Capital: Ottawa *Official Languages: English, French *Government: Federal parliamentary constitutional monarchy (under the UK) *Area: 3,854,085 sq mi *Population: (2016 estimate) 36,048,521 *Currency: Canadian Dollar (CAD) *Time Zone: UTC -3.5 to -8 *Drives on the: right *International code: CA (data from Wikipedia)
When making a recipe for Canada, the obvious choice is Poutine, but I also wanted to do a baked dessert, so Nanaimo Bars were the answer! Poutine, a national treasure all Canadians should be proud of, consists of crispy french fries, mozzarella cheese curds, all smothered in brown gravy. Nanaimo bars are a decadent layered dessert bar that would be a hit at any potluck. Make some today, and let me know what you think!
- 2 large potatoes , peeled and cut into thin strips
- 1/4 teaspoon salt
- oil , for deep frying
- 1/2 cup mozzarella pearls, torn into small pieces
- 1 cup brown gravy
- 1/2 cup thinly sliced green onions (optional)
- Slice the potato into thin strips (2mm x 2mm) and soak in cold, salted water for at least 1 hour.
- Heat oil in a deep fat fryer, (or oil in a deep skillet) to 300°F. Pat dry the potatoes, and place in the hot oil in batches. Fry for 4-5 minutes, until soft but not browned. Drain on clean paper towels.
- Increase heat to 400°F. Fry the potatoes again until golden brown and crispy. Drain on a clean paper towel and salt lightly.
- On a serving plate, top with mozzarella and green onions, and smother with brown gravy.
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 5 tablespoons unsweetened cocoa powder
- 1 egg, beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup flaked coconut
- 1/2 cup finely chopped almonds (optional)
- 1/2 cup butter, softened
- 3 tablespoons heavy cream
- 1/2 small package instant vanilla pudding mix
- 2 cups confectioners' sugar
- 4 (1 ounce) squares semisweet baking chocolate
- 4 oz milk chocolate chips
- 2 teaspoons butter
1. In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
2. For the middle layer, cream together 1/2 cup butter, heavy cream and vanilla pudding mix until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
3. While the second layer is chilling, melt the semisweet chocolate, milk chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.