### Delicious Baked Bottom Nanaimo Bars: A Step-by-Step Guide
Nanaimo bars are a classic Canadian dessert loved by many. Traditionally made with layers of fudge, custard, and a graham cracker base, these treats have a delightful texture that is both creamy and crunchy. In this guide, we'll show you how to make a unique version—baked bottom Nanaimo bars—that adds an exciting twist while keeping the traditional flavors.
#### Ingredients
- **For the Bottom Layer:**
- 1 cup (200g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85ml) unsalted butter, melted
- Pinch of salt
- **For the Fudge Layer:**
- 1 cup (200g) semisweet chocolate chips
- 1/3 cup (75ml) heavy cream
- 1/4 cup (60ml) unsalted butter, cut into small pieces
- 1/2 cup (120ml) condensed milk
- 2 tablespoons vanilla extract
- **For the Custard Layer:**
- 2 egg yolks
- 3/4 cup (175ml) heavy cream
- 1/4 cup (60ml) whole milk
- Pinch of salt
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- **For the Topping:**
- Optional toppings, such as toasted coconut or chocolate shavings
#### Equipment Needed
- 9-inch square baking pan
- Aluminum foil (optional)
- Parchment paper
- Mixing bowls
- Whisk and spatula
- Oven mitts
#### Instructions
1. **Prepare the Bottom Layer:**
- Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil or parchment paper for easy removal.
- In a medium bowl, mix together the graham cracker crumbs, sugar, melted butter, and a pinch of salt until well combined. Press this mixture evenly into the prepared pan.
- Bake for 10 minutes. Allow to cool completely on a wire rack.
2. **Prepare the Fudge Layer:**
- In a medium saucepan over low heat, melt the chocolate chips with the heavy cream and butter. Stir until smooth.
- Remove from heat and stir in condensed milk and vanilla extract. Pour this mixture evenly over the cooled bottom layer and spread to cover completely.
3. **Prepare the Custard Layer:**
- In a small saucepan, heat the heavy cream and milk together just until hot but not boiling. Add the egg yolks, sugar, and salt; whisk until well combined.
- Slowly pour this mixture into the hot cream and milk, stirring continuously to avoid curdling.
- Return the mixture to low heat and cook, stirring constantly, for about 2 minutes or until slightly thickened.
- Remove from heat, add vanilla extract, and stir until fully incorporated. Pour this custard layer over the fudge layer.
4. **Bake the Nanaimo Bars:**
- Place the pan in the preheated oven and bake for approximately 35-40 minutes or until the top is set but still slightly jiggly.
- Allow to cool completely on a wire rack before refrigerating for at least 2 hours.
5. **Serve and Enjoy:**
- Once chilled, cut into bars using a sharp knife. You can add toppings like toasted coconut or chocolate shavings for an extra touch of indulgence.
#### Tips and Tricks
- Ensure all ingredients are room temperature to achieve the best consistency.
- For a smoother fudge layer, you can use a double boiler to melt the chocolate chips.
- Store any leftovers in the refrigerator for up to 5 days. They taste even better when served cold!
### Conclusion
By following these detailed steps, you'll have delicious baked bottom Nanaimo bars that are sure to impress both yourself and your guests. This variation not only adds a delightful twist but also ensures a smooth and creamy texture that sets it apart from the traditional version.