I hope you had a great week. Mine was quite scary (and not because I was preparing a Halloween post). I began school 2 weeks ago and I’m already in a rush! It’s usual so don’t fear for me! And life being what it is, there is also a rush at work, just to turn up the heat! Welcome back motivation!
Back to our recipe, I know I’m a little bit ahead of time for Halloween, but I just love this holiday. For the past 3 years I haven’t been able to celebrate because it was mid-term rush. This year there is NO way I’m not celebrating (even if it will be mid-term rush)! For the next weeks until Halloween I will be posting Halloween treats (cake pops, cookies, cupcakes)! There will be one exception though because there is a special day coming, stay tuned!
So here is a recipe my family usually do for Christmas (?). I know it’s strange, but when I saw these in the Bulk Barn flyer I thought it was an adorable idea. The colors were perfect: the black of the chocolate and the orange of the cream! My pictures didn’t turn out that well, but you see the idea!
Halloween Nanaimo Squares || Version française
Yield : 25 squares
½ cup butter, melted
¼ cup granulated sugar
⅓ cup cacao powder
1 teaspoon vanilla
¾ cup chocolate cookie crumbs
¾ cup graham wafer crumbs
1 cup flaked coconut
⅓ cup butter, room temperature
1 ½ tablespoons custard powder (or vanilla pudding powder)
3 cups confectioners’ sugar
About 1/8 cup milk ** More or less depending on the firmness desired
Orange food coloring
8 squares (8 ounces) semisweet chocolate
2 tablespoons butter
Preheat oven to 350°F. Grease a 8 inch square pan and line with enough parchment to make it overhang on the 2 sides.
Step 1: Bottom layer
Combine the butter and the sugar. Sift in the cacao and mix well. Beat in the egg and the vanilla. Add the graham and chocolate cookie crumbs and the coconut. Press into the pan and bake for 10 minutes. Let cool for 10 minutes then refrigerate for 20 minutes.
Step 2: Middle layer
Cream together the butter and the custard powder. Add the vanilla and the milk. Mix in the confectioners’ sugar 1 cup at the time until smooth. Add the orange coloring. Spread over the bottom layer in the pan. Chill to set.
Step 3: Glaze
In a bowl, melt the semisweet chocolate and the butter over a boiling pot of water. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Finally you can use royal icing to pipe some spider webs on the squares.