Eggnog nanaimo bars
Makes 24 bars
The classic Canadian dessert receives a bold, boozy shake thanks to a bit of eggnog and bourbon. The nutmeg from the eggnog helps cut through the custard and chocolate richness with aromatic spice, while crunchy walnuts and coconut impart more chewiness.
2/3 cup (150 grams) unsalted butter
1/2 cup (43 grams) unsweetened cocoa powder
1/3 cup and 2 tablespoons (91 g ) granulated sugar
1 teaspoon (3 grams) kosher salt
1 large egg (50 grams)
1 large egg yolk (19 g )
21/3 cups (295 g ) shortbread cookie crumbs*
11/4 cups (105 grams) sweetened ﬂaked coconut
1/2 cup (57 g ) ﬁnely chopped toasted walnuts
1 tsp (4 grams) vanilla extract Eggnog Custard Filling (recipe follows)
6 oz (170 g ) 64 percent cacao semisweet chocolate baking bars, ﬁnely sliced
2 tablespoons (28 grams) vegetable oil Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, allowing excess stretch over sides of pan. In the top of a double boiler, combine butter, cocoa, sugarand salt. Cook over simmering water, stirring regularly, until butter is melted. Whisk in egg
And egg yolk until well combined; cook, stirring occasionally, until thickened and also an instant-read thermometer registers 160°F (71°C), about 10 minutes. Remove from heat; stir in cookie crumbs, walnuts, coconut, and vanilla. Press mixture into bottom of prepared pan; let cool in pan on a wire rack for half an hour. With a small offset spatula, spread Eggnog Custard Filling onto prepared crust in a smooth, even coating. Refrigerate for
30 minutes. At the wash top of a double boiler, combine chocolate and oil. Cook over simmering water, stirring frequently, until chocolate is melted and mixture is smooth. Working quickly, pour chocolate mixture over chilled ﬁlling. With a small offset spatula and skillet as required, spread chocolate mixture in an even layer;
Tap pan on a kitchen towel-lined counter several times to smooth chocolate mix and discharge any air bubbles. Refrigerate for 1 hour or up to overnight. Using surplus parchment as handles, remove from pan; with a warm, dry, serrated knife, cut into bars. Serve at room temperature.
We used Walkers Pure Butter Shortbread Cookies.
Makes approximately 2 cups
3/4 cup (170 grams) unsalted butter, softened 21/2 tablespoons (24 g ) custard powder
1 tbsp (15 g ) bourbon
1 teaspoon (4 grams) vanilla extract
1/2 teaspoon (1 g ) ground nutmeg
31/2 tbsp (52.5 g ) prepared eggnog In the bowl of a stand mixer ﬁtted with the paddle attachment, beat butter and custard powder in medium-low speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Conquer in bourbon, vanilla, and nutmeg. With mixer on low
Speed, gradually add confectioners’ sugar alternately with eggnog, beating until well combined and stopping to scrape sides of bowl. Increase mixer speed to medium, and beat for 1 minute. Use immediately.