In a bowl sift the icing sugar , set aside. Cream the butter with a hand mixer until fluffy then add the rose water and Fiori Di Sicilia extract.
We recommend that you do not measure extracts over your bowls in case you accidently pour more than what's called for. Now with some extracts it's not the end of the world but if you over pour rose water you could end up ruining your icing. A little goes a long way.
Next add 1 cup of the icing sugar. Once incorporated add a tablespoon of milk and repeat finishing with the last cup of icing sugar.
The icing may seem thick but it sets nicely making it easy to cut the Nanaimo bar once finished.
If you want the pretty colour we got just add some pink food colouring.
Ensuring the layers are even in a Nanaimo Bar is not easy. For the icing mom came up with this useful trick. Using a cookie scoop we place 9 scoops of icing, 3 across, 3 down over the base.
Slowly spread each scoop until the icing evenly coats the base. Take your time in this step, there is no rush and you want it to be as even as possible.
Set aside for at least 10 minutes, this allows for the icing to set and will make it easy for to spread the chocolate layer over top.
Add chocolate and butter into a microwavable wet measuring cup. On 50% power, heat the chocolate and butter in the microwave for 30 second intervals stirring in between until chips are fully melted.
Pour over the middle layer spreading evenly with a offset spatula. If you do not have an offset spatula, you can use the back of a spoon. Cover and place in the fridge for 10-15 minutes.
Our next step is to score the chocolate before it fully sets, this will prevent cracking when cutting the Nanaimo bar. Lining the pan with parchment paper allows you to remove the bar from the pan. This will give you more room to work with. Our pan is slightly smaller then 8” so we scored the bar in 1½” squares using a ruler to guide us or if we don't feel like measuring we use the width of our ruler as a guide which works out to about 1”
Drag the knife through the chocolate layer cleaning the knife after each score. Make sure the knife goes all the way through the chocolate layer. Cover and refrigerate until the chocolate has fully set.
To finish cutting the bar remove it from the fridge and allow it to warm up for 10-15 minutes. We do not have a knife that can cut all the way across the bar, so I make the first cut in the second row. This way I only need to cut the remaining pieces over the length of 2 or 3 bars. Store the bar in the refrigerator. Enjoy!
