Jessica Gets Messy Making Gingersnap Nanaimo Bars

It may seem unbelievable to folks in “the states,” but Canadian cuisine stretches farther than maple syrup and lean bacon. The Nanaimo Bar is a popular dessert, named after the city in British Columbia. It’s a no bake dessert that combines layers consisting of different flavors and textures, and has been a Canadian mainstay since the ’50s. Playboy Club model Jessica whips up her grandma’s Gingersnap Nanaimo Bars when holiday season rolls around.

How to Make Jessica’s Gingersnap Nanaimo Bars

“These bars are a Canadian Holiday must-have in my family. Every year, my family makes and enjoys them on Christmas Eve. I learned this recipe from my grandmother, she has tons of recipes she collected in her many years, all hand written in pages. I need to put it all together into a cookbook. We’ve been making variations of these Nanaimo bars since I was old enough to remember!”

The crust:

• 1/2 cup butter
• 5 TBL cocoa powder
• 1/4 cup sugar
• 1 egg, beaten
• 1 1/4 cups graham cracker crumbs
• 1 cup sliced almonds, chopped
• 1/2 cup flaked coconut

The middle layer:

• 1/2 cup butter, softened
• 2 TBL custard powder
• 1 TBL cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 teaspoon ground nutmeg
• 5 TBL heavy cream
• 1 1/2 cups powdered sugar
• 1 cup gingersnap crumbs

The chocolate ganache topping:

• 6 ounces chocolate
• 2 TBL butter
• 2/4 cups coarse gingersnap crumbs, to garnish

Instructions:

1. For the crust: in a bowl, place butter, sugar, and cocoa powder. Microwave in 30 second intervals until melted. Add your egg and stir quickly until mixture becomes thick.
2. Add the coconut flakes, cracker crumbs, and almonds. Stir to combine. Pour mixture into an 8 inch baking dish and press into an even layer.
3. For the middle layer: Cream together butter, custard powder, spices, and heavy cream until smooth. Spread on top of the bottom crust.
4. For the topping: place chocolate and butter in a small bowl. Microwave in 30 second intervals until melted. Spread over the top of the middle layer, and sprinkle gingersnap crumbs to garnish. Allow to set for an hour or two, then slice and serve.

Jessica is on The Playboy Club. Talk to her now.