I like to think of myself as a pretty decent baker. The folks here at the station always seem happy when I bring in treats. There’s usually nothing but crumbs left by the end of the day! But, let me tell you, even a seasoned baker can get tripped up sometimes. My latest challenge? Nanaimo Bars. Now, as a proud Canadian, I should be able to whip up a batch of these in my sleep, right? That’s what I thought, too. So, when I found a new recipe to try, I thought it would be easy-peasy. Unfortunately, things did not go as planned.
The base stuck to the pan like glue, the middle layer was more goo than creamy, and the chocolate topping was so rock solid my puny plastic knife couldn’t get through it. Total disaster!
Once I got over my disappointment and cleaned up the kitchen mess, I took another look at the recipe to figure out what went wrong. Turns out, I skipped some pretty important details. First, I should have lined the pan with parchment paper to stop the base from sticking. Next, I used pre-made pudding instead of the instant pudding mix the recipe called for. (Oops!) And finally, I forgot to add butter to the chocolate topping, which is probably why it turned into a chocolate brick.
Armed with my new knowledge, I decided to give it another go. This time, everything went perfectly! The layers set just right, the bars sliced beautifully, and they tasted exactly how they should: sweet, creamy, and just the right amount of chocolate. Just goes to show, you should always read the recipe in full before baking.
The best part? This Nanaimo Bar recipe will be featured in this year’s GX94 Christmas Goodies Cookbook! Keep an eye out for when we’ll be in your area later this year. I can’t wait to share these sweet treats, and maybe a few more baking stories, with all of you.
Happy baking, friends! And remember…parchment paper is your best friend.
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