ONCE UPON A TIME LAST YEAR
I thought I might re-share this recipe from last Halloween.
Its almost Halloween. Not that I get excited for it anymore.
My kids are too old now to go trick or treating but
we still do the traditional pumpkin carving .
Sadly I am alone though when it comes to watching
The Great Pumpkin Charlie Brown.
I remember Halloween being the only time I would
get my hands on so much candy and it being okay
with my mom. Trying so hard to make it last until
Christmas. Being that would be the next time
I would see anything with sugar at such a high volume.
I love being an adult for the mere fact that I can have candy
anytime now and I don't have to hide it from my mom.
And I let my kids have candy pretty much all the time
too, because candy makes people happy and also...
prevents crying. FACT.
Next to my Hot Tamale addiction it would be true to
say that I am also a slave to the Candy Corn God
So badly that when my husband came home recently from being
away working. I was more excited to see that he had found
1 pound bags of Candy Corn and that he bought 2 for me.
2 POUNDS OF HEAVEN.
Okay I was happy to see him too. Don't go thinking that
I would toss my husband aside just for a sugar fix.
The man knows me well and he likes to keep me happy.
And I am low maintenance.... so its good for him.
Candy and huge bottle of Liquor keeps this girly
I love Candy Corn so much that I thought why not
create something that is inspired by the candy.
Because I wasn't going to waste my precious candy
by adding it to brownies or cookies....
oh no thats just for me and me alone.
Don't tell my mom.
So this is an easy recipe. I just used my mom's
Nanaimo Bar recipe and tweaked it.
And I don't know too many people that don't enjoy
a Nanaimo Bar.... even if they are frozen
Or maybe thats just me.
Go Bake some Halloween Treats and share
some Candy Corn Love.
CANDY CORN NANAIMO BARS : makes 9 to 12 bars
Butter a 8 x 8 cake pan
1/4 cup butter
4 oz white chocolate melting dips
1 teaspoon vanilla
In a double boiler melt butter and chocolate together.
Add vanilla and egg. Stirring over low heat for about 4 minutes
The mixture should have a custard like texture.
Remove from heat.
In a medium sized bowl add:
2 cups graham crumbs or vanilla cookie crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
Pour the egg mixture over top of the crumbs and stir well.
Add to this :
yellow food colouring ( I like gel type)
Adding enough colour to give a yellow tone.
Spread mixture into buttered pan.
Making as even as possible.
Place in refrigerator while making next layer.
Using a mixer add into the bowl:
1/4 cup butter
2 cup icing sugar
2 tablespoon custard powder ( Eagle Brand)
3 tablespoon milk
orange food colouring ( enough to make candy corn orange)
Beat these ingredients together until light and fluffy.
Remove pan from refrigerator and spread butter
layer over top evenly.
Chill again for about 4 hours.
6 oz white chocolate melting dips
Melt in a double boiler and set aside until needed.
After 4 hours of chilling remove pan from refrigerator.
Pour melted white chocolate carefully over top the 2nd layer.
Let chocolate start to harden slightly and then SCORE into
the chocolate before it hardens completely.
This makes for easier cutting after.
Chill again for at least 1 hour.
Store cut slices in refrigerator in an airtight container.
Happy Halloween .... remember to brush you teeth well.:))