Matcha Nanaimo Bars

Step 1

Lightly grease and line an 8-inch square pan with parchment paper, ensuring there is at least an inch of overhang all around for easy removal.

Step 2

In a large bowl, combine cookie crumbs, chopped pistachios, and shredded coconut. Stir until thoroughly mixed. Set aside.

Step 3

Fill a saucepan with about 2 inches of water and bring it to a simmer over medium-high heat. Reduce heat to low, then place a heatproof bowl on top, ensuring the bottom of the bowl doesn’t touch the water. Add butter, cocoa powder, and the Redpath® Dark Brown Sugar to the bowl. Stir with a whisk until butter is melted, sugar is dissolved, and mixture is homogeneous.

Step 4

Remove bowl from the saucepan. Whisk in the beaten egg until fully incorporated; whisk constantly to prevent curdling. Place bowl back over the saucepan and cook, stirring, until mixture starts to thicken; about 3 to 5 minutes. Whisk until mixture is smooth. Remove from heat.

Step 5

Transfer the cocoa mixture to the dry ingredients. Mix thoroughly until all ingredients are coated and combined.

Step 6

Firmly press the mixture into the prepared pan, using a flat-bottomed glass or dry measuring cup to help evenly distribute the mixture. Place pan into the fridge to firm up.

For the filling:

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and salt until smooth. Scrape down the sides.

Step 2

Sift in 1 cup (120 grams) of the Redpath® Icing Sugar. Cream until smooth and creamy; 1 minute. Add in the vanilla extract. Mix until incorporated.

Step 3

Add in the remaining icing sugar and heavy cream. Cream on low speed until just combined. Increase speed to medium and beat until filling is smooth and fluffy; 3 minutes.

Step 4

Using a small offset spatula, spread the filling evenly over the chilled base, and place back into the fridge until firm; about 30 to 40 minutes.

For the topping:

Step 1

Place the chopped white chocolate into a heatproof bowl.

Step 2

In a microwave-safe bowl or small measuring cup, microwave the heavy cream in 30-second intervals until it is hot but not boiling.

Step 3

Sift and whisk the matcha powder into the hot cream until smooth.

Step 4

Pour the hot matcha cream over the white chocolate. Let sit for 2 minutes before stirring. Stir until the white chocolate is completely melted; if necessary, place bowl over the saucepan of just simmering water to aid the process until the white chocolate is melted. Remove from heat and slowly stir until mixture is cooled to room temperature.

Step 5

Pour the chocolate mixture over the filling and evenly spread with an offset spatula. Tap pan several times onto work surface to even out the topping and remove any air bubbles.

Step 6

Place pan into the fridge to set the white chocolate matcha topping; 15 minutes.

Step 7

Remove the dessert from the pan by lifting up on the parchment paper overhangs. Use a sharp chef’s knife to slice it into bars. Dip the knife into hot water and dry with a paper or kitchen towel before each slice.

Step 8

Any leftovers can be stored in an airtight container in the fridge for up to 5 days, or well-wrapped and in the freezer for up to 3 months.