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