[recipe servings=”12″ time=”1hr” difficulty=”Easy” description=”Nanaimo Bar originated in Nanaimo, BC is a classic Canadian dessert. It is multi-layered dessert consisting of a coconuty bottom, creamy middle and chocolate layered top. This recipe is actually the “official” award winning recipe by Joyce Hardcastle on that is published and it had won from the Ultimate Nanaimo Bar recipe from 100 contestant with just a very slight variation on it. One thing to remember is try and get the custard powder, it affects the taste the look of the middle layer, it’s also the thing that makes it yellow and I also used Cane sugar so it’s not super sweet. This is a very easy recipe that anyone can do and it also doesn’t require any use of the oven which makes it even easier. It does require you to melt chocolate so make sure you do that with a double boiler setup and on low heat. Overall it tasted great and delicious.”]
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
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat.
Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan. Put in the fridge to cool and harden.
Cream butter, custard powder, and shift icing sugar together well. Beat while adding cream until light.
Take out Bottom layer from the fridge and spread over layer. Set in fridge for at least 30 min.
Melt chocolate and butter over low heat. Cool in fridge.
Once cool, but still liquid, pour over second layer and chill in refrigerator.
Make sure it is properly chilled before cutting. Enjoy!