Nainamo Bars

Graham Cracker Recipe (adapted from Nancy Silverton’s Pastries from the La Brea Bakery via 101cookbooks)

2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted margarine, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons soymilk
2 tablespoons pure vanilla extract

For the topping:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the margarine and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, soymilk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.

Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.

Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.

Yield: 10 large crackers

Nanaimo Bars (from the city of Nanaimo website)

Bottom Layer
1/2 cup (4 ounces) unsalted margarine
1/4 cup (1.8 oz) granulated sugar
5 tablespoons unsweetened cocoa powder
1 Large egg, lightly beaten
1 1/4 cups (5.6 ounces) Graham cracker crumbs (See previous recipe)
1/2 cup (2 ounces) Almonds (Any type, Finely chopped)
1 cup (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

Middle Layer
1/4 cup (2 ounces) Unsalted margarine
¼ cup (2 oz) tofutti cream cheese
2 tablespoons (40 mL) Soymilk
2 tablespoons (30 mL) Vanilla pudding mix
2 cups (8.9 ounces) Powdered sugar

Top Layer
6 ounces Semi-sweet chocolate
3 tablespoons (1.5 ounces) Unsalted Margarine

For the bottom layer: Melt margarine, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

For the middle layer: Cream margarine, cream cheese, soymilk, pudding powder, and powdered sugar together. Beat until light in color. Spread over bottom layer.

For the top layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Note: I found these bars difficult to cut without breaking the topping. I highly recommend using a hot knife, wiped off between cuts, to get nicer looking bars.