Today is a special day.

We're making Nanaimo bars and having a contest.

It's an Anthropologie apron contest. 

I'm totally obsessed with Anthropologie and their aprons.

I have one. It's yellow and beige and has ruffles and I love it.

Last week, I went to Anthropologie and bought a few things - a cup, a bowl, and a napkin.

While I was there, I saw this really cute apron.

It's beige with blue flowers and polka dots and it's the cutest thing I have ever seen.

I only bought one, but I should have bought more.

Seeing as I only have one apron to give away, I have decided to make it a contest. Don't worry, it's an easy contest. All you'll need is thirty seconds. Tops.

What you'll need to do is leave me a comment at the end of this post. Let me know the first thing you'd make while wearing this apron. It can be food related or not.

Maybe you'd make a paper mache volcano or a salty body scrub. Heck, you might even make a macaroni necklace. That's cool. 

You have until Thursday, August 18, 2011, @ 12:00 am PST to leave a comment. Also, don't forget to leave your email address!

I will be announcing the winner on Friday, August 19, 2011.

If I won a new apron, I would make Nanaimo bars. 

I am totally obsessed with Nanaimo bars. I could eat like a hundred and still not get sick of them.

Once, during university, I made Nanaimo bars and ate the whole tray in one week. 

They are pretty easy to make. No baking involved. Just chilling. 

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First, melt some butter, and sugar, and cocoa.

Then add an egg, some graham cracker crumbs, coconut, walnuts, and vanilla.

Mix it up.

Press it into the bottom of a baking dish and let chill.

While that's chilling, beat some butter, sugar, custard powder, milk, mint, and green food coloring.

YUM. Green, minty, fluffy, frosting.

Spread it onto your graham crust and let chill, again. 20 minutes more.

Now, melt some chocolate and butter.

Don't be lazy like me and try to melt the chocolate in a saucepan directly on the stove top. It will not work.

The chocolate should be melted in a double boiler. It's a must.

Pour the melty chocolate on top of the bars. Let them chill in the fridge for 30 minutes.

If you're like me, then you will put your Nanaimo bars in the freezer, because they will somehow taste extra minty if they are frozen. Weird, right?

Minty Nanaimo bars are magical. Regular Nanaimo bars are not so bad either.

If you're not a big fan of mint {I'll forgive you this time}, omit the peppermint extract and green food coloring, and add 2 tbsp of vanilla pudding or custard mix to the butter and sugar mixture.

Nanaimo bars are sweet, chocolaty squares of amazingness. You'll fall in love. For sure.

print

MINT CHOCOLATE NANAIMO BAR RECIPE

makes 25 small bars

notes: if you're not a big fan of mint, omit the peppermint extract and green food coloring, and add 1/2 tsp vanilla to the middle layer instead. 

CRUST

1/2 cup unsalted butter

1/4 cup granulated sugar

4 tbsp cocoa powder

1 egg, beaten

2 cups graham cracker crumbs

1/2 cup shredded coconut

1 tsp vanilla

1/2 cup walnuts, chopped finely

MIDDLE LAYER

1/2 cup unsalted butter, room temperature

2 cups confectioners sugar

2 tbsp custard powder

2 tbsp milk

1/2 tsp peppermint extract

10 drops of green food coloring (if you are using food color paste, use less drops 4-5)

TOP LAYER

1 cup semi-sweet chocolate chips

2 tbsp unsalted butter

DIRECTIONS

Line a 9 x 9 inch baking pan with parchment paper.

In a medium sauce pan melt the butter, granulated sugar, and cocoa powder on low heat. Remove from heat and mix in the beaten egg. Add the graham cracker crumbs, coconut, vanilla, walnuts and stir until combined. Press flat into the pan with a spatula. Place in the fridge and cool.

In a large bowl, beat the butter, sugar, and custard powder with a hand mixer until light and fluffy. Add the milk one tbsp at a time. Next, add the peppermint and food coloring and beat until light and fluffy. Spread evenly onto the graham crust and refrigerate for 20 minutes.

In a double boiler, melt the chocolate and butter. Pour on top the middle layer, tipping the pan back and forth ensuring an even layer of chocolate. Cover with plastic wrap and place in the fridge for 30 minutes. Remove from the fridge and let sit until the chocolate is easy to cut. Cut the bars in into 25 small squares. Store in an airtight container in the fridge for 2 weeks or in the freezer for 6 months.