Thursday, August 16, 2007

Sugar-Shock Bars

Wow, you gotta hand it to her. Jennifer from the Domestic Goddess really does live up to her blog's title! I was so nervous to try out her recipe for White Chocolate and Pecan Nanaimo Bars this past Christmas season, but my honey saw the recipe and gave me the pretty-please, for me? eyes and I caved. Well, that and my own curiosities. I had never made any Nanaimo Bar recipe before, and Andrew does love them like me and chocolate, so I took a deep breath and plunged in to the first DG SHF entry of all time!

Of course, I had to make it my own (never can stop fiddling...). This is my version of her recipe, using peanuts, lower sugar and whole wheat flour, but hon said they were still pretty darn sweet! Thanks so much to Jennifer for posting the original recipe (and the pics I'm borrowing!), hope you're feeling better soon!

Sugar-Shock Bars (adapted from theDomesticGoddess)
Yield: 16 Bars
1/3 cup unsalted butter, chunked
5 oz premium white chocolate, chopped
2 eggs
2/3 cup sugar
2 teaspoons vanilla
2/3 cup all purpose flour
1/3 cup whole wheat pastry flour
½ teaspoon baking powder
¼ teaspoon salt
1/3 cup peanut pieces
peanut butter icing (below)
melted white chocolate topping (below)
melted unsweetened chocolate topping (below)
  1. Preheat oven to 350 F.
  2. Grease and flour a 9-inch square baking pan with parchment.
  3. Melt butter in a bowl above simmering water.
  4. Add white chocolate and stir until melted.
  5. Allow this to cool to room temperature.
  6. Whip eggs until creamy.
  7. Add sugar and vanilla and continue to whip until pale and thick.
  8. Reduce speed to medium and add cooled, melted white chocolate.
  9. In a separate bowl, sift together flour, baking powder and salt.
  10. Stir into egg mixture by hand.
  11. Stir in nuts, spoon into prepared pan.
  12. Bake 45 minutes.
  13. Make peanut butter icing: put 1 tablespoon soft butter, ½ teaspoon vanilla, ¼ cup peanut butter and 1/8 cup milk in mixing bowl and cream together.
  14. Add 3/4 cup icing sugar and mix until thick and creamy.
  15. Ice brownie layer and chill.
  16. Make Chocolate Toppings: Seperately, melt 150g white chocolate with 1 tablespoon butter and 100 g unsweetened chocolate with 1 teaspoon butter.
  17. Cover chilled peanut butter icing with layer of white chocolate and chill, then swirl in the melted unsweetened chocolate.
  18. Chill. Cut and serve when top layer of chocolate has hardened.

1 comment :

Valli said...

This recipe is quite a change from the original Nanaimo Bar recipe, but, it sure sounds good. Yay Canada!!!Throw in some buttertarts, and Poutine and I am in.