I Just Can't Stop!

I have a confession to make...eversince the Daring Bakers made Nanaimo bars and I have seen most of my fellow DBs version of their bars, I just can't stop thinking of them. As a matter of fact, I made two more variations! Yes I know, the challenge is done, and we have posted our take on it but I have to make more, that's how insanely obsessed I am. And I don't think I'm finished yet, because as I write this, more flavor combinations are playing in my head...

The first one I made here is strawberry-flavored with strawberry miroir. Just look at that gorgeous pink and red combination--just right for Valentine's day!

Chocolate Strawberry Slice
Bottom Layer:
1/2 cup unsalted butter
1/4 cup granulated sugar
5 tablespoons unsweetened cocoa
1 large egg, beaten
1 cup graham crackers, crushed
1/2 cup oats
Melt butter, sugar and cocoa over a double boiler, take off heat, add egg and stir well. Cook again over double boiler until the mixture thickens. Take off heat and add crushed graham crackers and oats. Mix well to combine. Press firmly onto a lined 8 x 8 pan. Set aside in chiller.

Middle Layer:
1/2 cup unsalted butter
2 tablespoons cream
2 tablespoons custard powder
1 cup powdered sugar
1/4 cup strawberry pie filling
1 tablespoon melted gelatine
Cream butter, powdered sugar, custard powder, cream and strawberry filling until well combined. Slowly pour in the still-warm melted gelatine. Beat again. Spread evenly on the bottom layer.

Top Layer:
3 tablespoons melted gelatine
1/4 cup strawberry filling
1/3 cup water

Cook gelatine, strawberry filling and water over medium heat until mixture thickens. Press through a fine sieve to remove seeds. Pour over the middle layer and let set in the chiller for 2 hours before cutting into squares.

A few days after making the chocolate strawberry slices and getting a varied response--some liked it but some still thought it was too sweet even if I halved the sugar in the middle layer, I thought up another flavor combination--tiramisu! I thought that maybe the flavor of cream cheese and coffee will make up for the sweetness of the powdered sugar and I was right! This was better received at home.

Tiramisu Bars
Bottom Layer:
1 cup graham crackers, crushed
1/2 cup butter
Melt butter and add crushed graham crackers. Mix well and press firmly onto bottom of an 8 x 8 pan lined with parchment paper. Set aside in chiller.

Middle Layer:
1 cup powdered sugar
1 bar (225 grams) cream cheese, room temperature
1 teaspoon instant coffee granules
With the paddle attachment of your mixer cream powdered sugar and cream cheese until smooth. Add the coffee granules and continue beating until the coffee is well incorporated in the mixture. Spread on bottom layer and chill overnight.

Top Layer:
100 grams bittersweet chocolate
15 grams butter
Melt the chccolate and butter in the microwave oven for 40 seconds. Mix well with spoon and drizzle over the middle layer. Chill for one hour before cutting int squares.