Nanaimo Bars
Credit to this Food Network Canada recipe.
Disclaimer: These bars are delicious, but they don’t hold a candle to the ones you’ll get in B.C. If you are ever there, definitely seek one out.
Bottom Layer
- ½ cup unsalted butter (preferably European-style cultured butter)
- 5 Tbsp cocoa powder
- ¼ cup granulated sugar
- 1 egg, beaten
- 1 ¾ cups graham wafer crumbs
- 1 cup shredded coconut
- ½ cup almonds, finely chopped
Middle Layer
- ½ cup unsalted butter, softened
- 2 tbsp + 2 tsp whipping or heavy cream
- 2 Tbsp vanilla custard powder
- 2 cups powdered sugar
Topping
- 6 oz semi-sweet chocolate
- 3 Tbsp unsalted butter
- Bottom Layer
Pour 2 cups water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.
In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.
Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.
Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.
Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.
Middle Layer
In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.
Topping
In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.
Cover and refrigerate until cold.
