[REVIEW] [RECIPE] Bones to Ashes

For the first book of the cookie bookie, I selected Bones to Ashes by Kathy Reichs. With "bones" in the title, I figured it passed the requirements for an October read. Luckily, a major theme of the book centered around a "ghost" from Temperance's past returning to reveal secrets.

Having read a few other books in this series, I was prepared for a completely different character than the one seen on Fox's Bones. If you choose to read the novels, treat them like an alternate universe. The literary Temperance possesses more warmth than our favorite television forensic anthropologist. Completely different characters surround her, particularly since she works in Quebec part of the year. This novel centers around numerous bodies that find their way to her attention. Though they are not all connected, some of the less-emphasized cases lead to information that solves the major case.

Since I majored in French (big shocking reveal), I also found amusement in reading through the lengthy bits of French she throws into her novels and then comparing them to the definitions and explanations that follow. She also shares information she came across during her research that sounds a little like history class but ultimately leads to a well-developed story. I don't want to say more since spoilers irritate me when I am about to embark on reading a mystery novel, so I shall move on to what's truly important:

Cookies!

As I started reading this novel, my mind reminded me of a delicious cookie bar I made once upon a time. These bars hail from Canada though not Quebec itself and they are quite addictive, so I figured I would go ahead and spoil myself. You should spoil yourself, too, but don't blame me when you end up in rehab.

NANAIMO BARS

Bottom Layer:
1/2 cup unsalted butter, room temperature
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa powder
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup sweetened or unsweetened coconut (shredded or flaked)
1/2 cup walnuts or pecans

Middle Layer:
1/4 cup unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla pudding powder
1/2 teaspoon vanilla extract
2 cups powdered sugar

Top Layer:
4 ounces semisweet chocolate
1 tablespoon unsalted butter

Bottom Layer
1. Grease 9X9 inch baking dish.
2. Process coconut and walnuts or pecans in food processor until they are coarsely chopped. Mix with graham cracker crumbs. (If you are starting with whole graham crackers, this is a convenient way to crush them, too, but you might want to measure as you crush so you don't end up with too much dry concoction.)
3. Melt butter over low heat. When melted, add sugar and cocoa powder. Mix until combined.
4. Slowly whisk in egg until the mixture begins to thicken, 1 to 2 minutes. It is important to give the egg time to cook since these are no bake cookie bars.
5. Add vanilla and stir.
6. Add graham cracker mixture and stir until combined.
7. Press into the bottom of pan.

Middle Layer
8. Beat butter until smooth and creamy.
9. Beat in milk, pudding powder, vanilla extract, and powdered sugar until combined.
10. If the mixture remains too thick to spread, add a little more milk.
11. Spread over the bottom layer.
12. Let chill for 30 minutes.

Top Layer
13. Heat chocolate and butter in microwave safe dish for 30 seconds. Stir. Heat another 30 seconds if necessary. (If you use chocolate chips, use an unopened bag. Chips from an opened bag can have moisture in them that makes them uncooperative.)
14. Spread over the middle layer.
15. Chill for about 10 minutes.
16. Cut into small delicious squares.
17. Eat.
18. Enjoy.
19. Share with friends so you'll have someone to party with in rehab.