Nutella Nanaimo Bars

Hey, I'm back from the dead! Tea and naps are great. So as my comeback post, I'll give you something super nom-worthy. You may ask, dear reader, as I once did, what the heck is a Nanaimo? The more appropriate question is WHERE is Nanaimo? The answer is British Columbia! 

This tasty treat originated in that great wilderness of Canada in the 1950's. Traditionally, it's a no-bake, three layer dealio, said layers consisting of cookie crumb, vanilla custard, and chocolate topping. There are all sorts of variations out there now, and when I found a nutella version, I knew I had to try it. I feel like nutella is unreasonably popular with hipsters and college kids, but maybe I'm just making that up. 

So, how did my bars fare? Well, I am a Nanaimo novice, so I can't really say how authentic they were. But they tasted soooo good. Everyone who has had one just kind of pauses and sighs after the first bite. My favorite part is not the nutella layer, but the thick oreo and coconut crust. It might have to make another appearance someday. 

Nutella Nanaimo Bars 

adapted from Sweet Twist of Blogging

2 cups crushed oreos (I used two of the rows in a package)
1/4 cup sugar
1/3 cup cocoa powder
1 cup sweetened shredded coconut
1/2 cup unsalted butter, melted
1 egg
1 tsp pure vanilla extract

Filling
3 tbsp unsalted butter, room temperature

1 cup icing sugar

1/2 cup Nutella

1 tbsp heavy cream

1 tsp pure vanilla extract

Topping
5 oz dark chocolate
2 tbsp unsalted butter

Preheat oven to 350F. Line a 8 inch square pan with parchment and spray with non-stick spray. 

Make the base: In a large bowl combine cookie crumbs, sugar, cocoa and coconut and mix together. 

Stir in the melted butter, egg and vanilla, mix all together until damp.

Press the crumbs flat into the prepared pan and bake for 15 minutes. Let cool while preparing the filling. 

Make the filling: In a medium bowl, mix butter and icing sugar and beat together to form a thick paste. Add the Nutella, cream and vanilla and beat until smooth.

Using an offset spatula spread the filling on to the crust. Cover with plastic wrap, directly on the filling, pressing flat. Let chill until firm.  

When firm make the topping. Melt chocolate and butter over a double boiler. When completely melted let cool slightly and spread over the filling layer. Chill again to completely set. Slice into bars and store in the refrigerator.