Nanaimo Bars
A top layer of of semi-sweet chocolate, a creamy custard centre, and a chocolatey base made of coconut, graham wafers, toasted walnuts and cocoa.
Servings: 36 Squares
Ingredients
Bottom Layer
- 1/2 cup butter
- 1/4 cup sugar
- 1/2 cup cocoa powder
- 1 egg (beaten)
- 1 tsp vanilla
- 1 3/4 cups crushed graham wafers
- 1 cup shredded coconut (unsweetened)
- 1/2 cup toasted & finely chopped walnuts
Middle Layer
- 1/2 cup butter
- 4 tbsp custard powder
- 2 cups sifted icing sugar
- 3 tbsp whipping cream
Top Layer
- 3/4 cup semi-sweet chocolate chips
- 3 tbsp whipping cream
Instructions
Make the Bottom Layer
- In a medium sized saucepan, heat the butter over medium-low heat until melted.
- Remove from heat and whisk in the sugar and the cocoa powder.
- Gradually whisk in the beaten egg, then transfer the pot back to the stove pot, and cook, stirring constantly, for 1-2 minutes until thickened. Remove from heat.
- Stir in the vanilla
- Stir in the graham crackers, coconut and chopped walnuts.
- Press the mixture evenly across the bottom of an 8 x 8 inch parchment lined baking pan. Place in the fridge to chill and firm up.
Make the Middle Layer
- In the bowl of a stand mixer, beat the butter until smooth and creamy.
- Add the custard powder and icing sugar. Mix until just combined.
- Add 3 tbsp of heavy whipping cream and beat on high speed until smooth.
- Spread the mixture evenly over the bottom layer. Place back in the fridge to firm up (about 30 minutes).
Make the Top Layer
- Melt the chocolate and butter together in a double boiler, or in a heavy saucepan over very low heat. Stir together until smooth.
- Spread the chocolate into an even layer on top of your chilled Nanaimo bars. Place back in the fridge until everything is chilled through.
- To get an even cut, use a clean, hot, sharp knife.