Nanaimo Bars

Crust:

• 3/4 c walnut pieces
• 1-1/4 c graham cracker crumbs
• 3 oz. good-quality semisweet chocolate, finely chopped
• 1/3 c unsalted butter, cut into pieces

Buttercream Filling:

• 1/2 c (1 stick) unsalted butter, softened
• 2 c sifted powdered sugar
• 1 to 3 Tblsp milk or heavy cream
• 1 tsp vanilla
• grated rind of 1/2 large orange, zest only

Glaze:

• 4-1/2 oz. good-quality semisweet chocolate, finely chopped
• few grains salt
• 1/2 c heavy cream

Directions:

Line an 8 inch square baking pan with heavy-duty foil (or two lengths of regular aluminum foil); the foil should extend at least to the top of all sides (fold any overhang back against the outside of the pan).

For Crust:

In food processor fitted with steel blade (or use blender or nut grinder), process walnuts just until finely ground (if using food processor or blender, grind the nuts with a few spoonfuls of the graham cracker crumbs to help prevent over-processing).

In medium bowl, combine ground walnuts and all graham cracker crumbs and mix well.

Place chopped chocolate and butter pieces in small heatproof bowl. Place over simmering water on low heat; stir often until melted and smooth. Remove from heat and hot water.

Add to walnut-crumb mixture; with spoon, mix thoroughly until all ingredients are well blended.

Turn mixture into lined pan. Compact firmly onto bottom of pan. Chill until needed.

For Buttercream Filling:

In medium bowl, beat softened butter with handheld electric mixer at low speed just until creamy.

Add half of powdered sugar and 1 Tblsp milk. Beat in at low speed. Scrape bowl and beater(s) well with rubber spatula.

Add remaining half of powdered sugar and vanilla. Beat in at low speed, then increase speed to medium-high and beat until fluffy. Gradually add enough remaining milk for a good spreading consistency.

You don't want this Filling too stiff, but it shouldn't be runny, either.

Remove from mixer; by hand, stir in orange zest.

Place all of Buttercream Filling on top of chilled Crust. Spread as evenly as possible. Chill until needed.

For Glaze:

Place finely chopped chocolate and salt in medium heatproof bowl.

In small heavy-bottomed saucepan, heat cream over low heat, stirring occasionally, just until it simmers. Remove from heat.

Add about two-thirds of hot cream to chocolate. Allow chocolate to stand for a minute or two, then stir or whisk gently until smooth. If necessary, place chocolate over simmering water on low heat (water should not touch bottom of bowl); stir often until smooth, then remove from heat and hot water.

Gradually add remaining cream to melted chocolate mixture. Glaze will be thin at this point.

Cool Glaze at room temperature, gently whisking or stirring occasionally. Scrape sides and bottom of bowl with rubber spatula occasionally.

When a small amount of Glaze dropped from a spoon back into the bowl forms a slight mound that remains for several seconds before disappearing back into the bowl, the Glaze is ready.

Turn cooled Glaze onto surface of Buttercream Filling; immediately spread evenly with back of spoon or offset spatula.

Return Nanaimos to refrigerator; chill at least 2 hours before cutting.

To cut, remove block of uncut cookies, still in foil, from pan. Allow to stand at room temperature about 10 mins before cutting. With small, sharp knife, gently separate Glaze from foil. Carefully peel foil from edges of bars. Use a large, sharp, straight edged knife to cut bars; frequently, it will be necessary to rinse the knife blade clean under hot water, then dry it, if the cuts are to be kept neat.

Cut into 24 bars (make sure you cut all the way through the crust when cutting).

Store in refrigerator. To serve, allow to stand at room temperature 10 to 15 mins before eating.