CHOCOLATE TOPPING
Traditionally, the chocolate topping is made with semi-sweet chocolate. You’ll notice I’ve added a little oil to the chocolate. This makes it extra glossy and makes the bars easier to cut because the chocolate isn’t so hard. Some people use butter instead of oil – but I find that oil works better. The melted chocolate gets spread on top, and then the bars go in the fridge to set.
CUTTING NANAIMO BARS
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This dish has been my go-to lately – made it like 4 times this month!
Kmart’s “Blue Light Special” – Boy, do I remember those days
