Nanaimo Bar

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • **Bottom Layer
  • ½ cup unsalted butter (European style cultured)
  • ¼ cup sugar
  • 5 tbsp. cocoa
  • 1 egg beaten
  • 1 ¼ cups graham wafer crumbs
  • ½ c. finely chopped almonds/cashews
  • 1 cup coconut
  • **Second Layer
  • ½ cup unsalted butter
  • 2 Tbsp. and 2 Tsp. cream
  • 2 Tbsp. vanilla custard powder
  • 2 cups icing sugar
  • **Third Layer
  • 4 squares semi-sweet chocolate (1 oz. each)
  • 2 Tbsp. unsalted butter

Directions

  1. Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat.
  2. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan. Put in the fridge to cool and harden.
  3. Cream butter, custard powder, and shift icing sugar together well. Beat while adding cream until light.
  4. Take out Bottom layer from the fridge and spread over layer. Set in fridge for at least 30 min.
  5. Melt chocolate and butter over low heat. Cool in fridge.
  6. Once cool, but still liquid, pour over second layer and chill in refrigerator.
  7. Make sure it is properly chilled before cutting. Enjoy!

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