If I made new years resolutions it would definitely be to bake more! These squares are super rich, especially with the Green & Black’s espresso chocolate on top. I chose to make these traditional Canadian squares with a hint a maple in the middle and I skipped adding coconut to the base.
I started off January first by cleaning out all of my kitchen cabinets and my four whopping baking paraphernalia boxes.
I have now accumulated so much stuff that it’s impossible to remember what I have, packets of half opened everything everywhere and everything was getting squished.
I saw this idea on Pinterest and thought it was great. I filled four of these containers I have so many liners! Now I can see what colors I have and they won’t lose their shape.
I also put all of my candy melts into a big cereal container. I’ll be able to see what colors I have so I don’t keep buying ones I don’t need. Whether this is a good idea or not is yet to be seen! If I want those pink ones on the bottom I’ll have to empty the whole box. It did however save tons of space.
Maple Espresso Naniamo Bars
adapted from Joy of Baking (makes about 12 bars)
113g unsalted butter
30g cocoa powder
1 egg, beaten
1 tps vanilla
200g graham cracker crumbs (I used leftover ginger snap biscuits)
65g mini chocolate chips
50g chopped walnuts
56g unsalted butter, at room temperature
2-3 tbs cream
4 tbs maple syrup (or to taste)
2 tbs Bird’s custard powder
230g icing sugar
120g espresso or coffee chocolate
14g unsalted butter
1. Make the bottom layer. Lightly grease a 9×9 inch brownie pan. In a large pan over low heat melt the butter the butter. Remove from the heat and whisk in the sugar, cocoa powder, egg.
2. Return to the heat and stir constantly for 1-2 minutes until the mixture thickens. Remove from the heat again and stir in the vanilla, walnuts and after a minute the chocolate chips (so they don’t melt). Press the mixture into the brownie pan.
3. Cover with cling film and refrigerate for 1 hour. Make the filling. With an electric mixer beat the butter until smooth and creamy. Add the vanilla, maple syrup and cream.
4. Spread over the bottom layer. Cover and chill for 30 minutes.
6. Cut into squares with a sharp knife. I kept my squares in a sealed container in the fridge.