Nanaimo Bar

Ingredients

• Bottom Layer:
• 1/2 cup unsalted butter
• 1/4 cup sugar
• 5 tablespoons cocoa
• 1 large egg, beaten
• 1 3/4 cups graham cracker crumbs
• 1/2 cup almonds, finely chopped
• 1 cup coconut
• Second Layer:
• 1/2 cup unsalted butter
• 2 tablespoons + 2 teaspoons cream, teaspoons
• 2 tablespoons Bird's vanilla custard
• 2 cups powdered sugar
• Third Layer:
• 4 squares semisweet chocolate
• 2 tablespoons unsalted butter

Method

• Bottom Layer: Melt butter, sugar and cocoa in the top of a double boiler. Add egg and stir to cook and thicken; remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8x8 pan.
• Second Layer: Cream butter, cream, custard powder and powdered sugar together well. Beat until light. Spread on bottom layer.
• Top Layer: Melt chocolate and butter over low heat, cool. When cool, but still liquid pour over second layer and chill in refrigerator. Cut into squares.

Notes

• Description:
• "B.C. original"
• Source:
• "Published in Spokesman Review"
• Yield:
• "2 dozen"
• SERVINGS: 24
• SOURCE: Apple Charlotte