the
domestic goddess - devoted to the art of food and its preparation |
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white chocolate and pecan nanaimo bars
* a domestic goddess original ingredients: 1/3 cup
unsalted butter, cut into pieces instructions 2. Butter and line a 9-inch square baking pan with parchment. 3. Over a pot of simmering water start to melt butter. Add white chocolate and stir until melted. Allow to cool to room temperature. 4. In a mixer fitted with the whisk attachment, whip eggs until creamy. Add sugar and vanilla and continue to whip until pale and thick. Reduce speed to medium and add cooled, melted white chocolate. 5. In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in pecan pieces and spoon into prepared pan. 6. Bake 45 minutes. 7. When cooled make peanut butter icing: put 1 tablespoon soft butter, 1/2 teaspoon vanilla, 1/4 cup peanut butter and 1/8 cup skim milk in mixing bowl and cream together. Add 1 cup confectioner's sugar and mix until thick and creamy. Ice Brownies and chill. 8. When chilled melt 150g white chocolate with 1 tablespoon butter and 100 g unsweetened chocolate with 1 teaspoon butter (separately!). Cover chilled peanut butter icing with layer of white chocolate and chill, then cover white chocolate with melted unsweetened chocolate. Chill. Cut and serve when top layer of chocolate has hardened. Changes, hints, tips and thoughts for this recipe: • I think I would drizzle the white chocolate and unsweetened chocolate on top of the brownies and swirl them together next time to make a more dramatic presentation. • the peanut butter icing was a great touch -- it brought out the taste of the pecans in the brownie base and tied in really nicely with the somewhat nutty taste of the white chocolate...all in all, a good concoction!
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· all original text and photography © jennifer hamilton · some photographs by john-marc hamilton ·
