Nanaimo Bars











Bottom Layer

• 1/2 cup unsalted butter (european style cultured)
• 1/4 cup sugar
• 5 tbsp cocoa
• 1 egg beaten
• 1 1/4 cups graham wafer crumbs
• 1/2 cup finely chopped almonds
• 1 cup coconut

1. Melt the unsalted butter, sugar and cocoa in top of double boiler.
2. Add egg and stir to cook and thicken.  Remove from heat.
3. Stir in graham wafer crumbs, coconut and nuts.
4. Press firmly into an ungreased 8" x 8" pan.

Middle Layer

• 1/2 + 1/4 cup unsalted butter
• 3 tbsp and 3 tsp cream
• 3 tbsp vanilla custard powder
• 3 cups icing sugar

1. Cream butter, cream, custard powder and icing sugar together well.
2. Beat until light.  Spread over bottom layer.

Top Layer

• 8 squares semi-sweet chocolate (1 oz each)
• 4 tbsp unsalted butter

1. Melt chocolate and butter over low heat. (I actually just use the microwave - works just as well)
2. Once cool, but still liquid, pour over second layer and chill in refrigerator.  Another way to try them is frozen - it may sound strange, but they taste excellent!

Tips/Tricks/Notes

I originally found this recipe online, but have made some adjustments.  I found the original recipes middle and top layers amounts did not do enough to completely cover the layer below so I made the adjustments to solve this problem (the above recipe is the adjusted one).  Also note, with the bottom layer, stay right to the recipe with the butter amount otherwise the extra will run out of the mix.

The picture seen above is an actual picture I took of my completed bars, it is not taken from the internet or played with in anyway.