Key Lime White Chocolate Nanaimo Bars with a Coconut Macadamia Graham Cracker Crust
Prep time: 
Cook time: 
Total time: 
Yield: About 9 to 12 bars, depending on how you cut them.
 
ingredients:
Coconut Macadamia Graham Cracker Crust
  • ½ cup (115 g) (4 ounces) unsalted butter
  • ¼ cup (50 g) (1.8 ounces) granulated sugar
  • 5 tablespoons ground white chocolate or milk powder or malted milk powder (75 mL) (or unsweetened cocoa for a dark chocolate base, if desired)
  • 1 large egg, beaten
  • 1¼ cups (300 mL) (160 g) (5.6 ounces) graham cracker crumbs
  • ½ cup (55 g) (1.9 ounces) toasted macadamia nuts, chopped
  • 1 cup (130 g) (4.5 ounces) Coconut (shredded, sweetened or unsweetened)
Key Lime Filling
  • ½ cup (115 g) (4 ounces) unsalted butter
  • 2 tablespoons plus 2 teaspoons (40 mL) heavy cream
  • 2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
  • 1¼ cups powdered sugar
  • The juice and zest of one small key lime or lime
  • A bit of green food color (optional)
White Chocolate Ganache Top Layer
  • 4 ounces (115 g) white chocolate
  • 2 tablespoons hot heavy cream
directions:
  1. For bottom layer: Melt unsalted butter and sugar in a bowl over a pot with simmering water, making sure the bowl doesn't touch the water, or in the top of a double boiler. Beat egg in a bowl, then drizzle in a little of the hot butter and sugar to temper the egg, then pour it all back into the bowl or pot and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 x 8 inch pan.
  2. For Middle Layer: Cream together (mix until uniform and fluffy) butter, cream, custard powder or vanilla pudding powder, icing sugar and lime juice together. Beat until light in color. Stir in lime zest, Spread over bottom layer.
  3. For Top Layer: Melt the white chocolate and heavy cream over low heat. Cool. Once cool, pour over middle layer and chill. Cut into bars of your desired size, and do the hula while reading Hemingway.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2010/01/27/o-canada-again/