Daring Bakers Challenge: Nanaimo!

This month's challenge was hosted by Lauren of Celiac Teen. She challenged us to go gluten-free this month by making gluten-free graham crackers and then she instructed us to make the most divine bar cookie ever - Nanaimo Bars! First, to the crackers.

The instructions were fairly easy on this one. The hardest part was locating the flours, but since I live near a brand spanking new Whole Foods this was not too hard. All the ingredients were blitzed in the food processor and refrigerated. Here's were things got a little, er, shall we say, softer? My dough never really firmed up. But I rolled it out anyway. On a sheet of parchment paper liberally sprinkled with rice flour. Each time I used the rolling pin I sprinkled the top of the dough again with rice flour to avoid any sticking. Once the dough was thin enough I scored and pricked the dough. Then I just slid it onto a baking sheet and popped them into the oven. The graham crackers smelled so yummy and vanilla-y as they baked. When I pulled them out they were crisp and dark and rich looking. But I must say I didn't care for the way they tasted. Despite all the butter and sugar in them they still had a "healthy" taste. I guess I should be happy I don't have to deal with Celiac disease! My husband thought they were rather tasty, though, and he kept nibbling at them for a few days.

All was not lost, though, because these crackers became one of many ingredients in the next concoction . . . Nanaimo Bars! I cannot say enough about these decadent creations. They hail from Canada and are just one more reason I'm thinking of defecting there. The graham crackers got mixed with coconut, almonds, and chocolate to make a base for the bar. The middle layer was basically a butter cream frosting. Yum! And the top was a simple mixture of chocolate and butter. I made these twice! The first time I shared them with my husband's colleagues. He said the room went silent as they ate them. The second time I carried them to dinner at a friend's house. Again, they were received with enthusiasm. I really must stop making these but I can't help myself. They are so very good!

If you are interested knowing more about Lauren, this month's host, or getting the recipes check out The Daring Kitchen.