Ruby Chocolate Nanaimo Bars

Instructions

1. 1

   Preheat the oven to 180°C. Line an 18x28cm baking dish with parchment paper.

   Tip: Use a digital thermometer for precise temperature control.

2. 2

   Melt the butter and confectioner's sugar in a saucepan over low heat, stirring occasionally.

   Tip: Be patient and let the mixture cool slightly before proceeding.

3. 3

   Add the flour, salt, and grated ginger to the saucepan. Mix until a dough forms.

   Tip: Don't overmix the dough.

4. 4

   Press half of the dough into the prepared baking dish.

   Tip: Smooth the top for an even finish.

5. 5

   Melt the ruby chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   Pour the melted ruby chocolate over the dough.

   Tip: Don't worry if it's not perfect – it'll set during baking.

7. 7

   Press the remaining dough over the ruby chocolate.

   Tip: Use a spatula to smooth the top.

8. 8

   Bake for 25-30 minutes or until the edges are set and the center is slightly soft.

   Tip: Don't overbake – the centers should still be slightly jiggly.

9. 9

   Let the bars cool completely in the baking dish.

   Tip: This is the hardest part – waiting for the bars to set.

10. 10

    Once set, cut into bars and serve.

    Tip: Store in an airtight container at room temperature for up to 3 days.