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Nanaimo Bars




Source of Recipe


Joyce Hardcastle






Recipe Introduction


JJ made these (or should I say I did) for her 3rd grade school project on Canada, in the Spring of 2006.
These are VERY rich and yummy!
*my notes





List of Ingredients



• BOTTOM LAYER
  
• 1/2 C unsalted butter*
  
• 1/4 C sugar
  
• 5 T cocoa powder
  
• 1 egg beaten
  
• 1 1/4 C graham cracker crumbs
  
• 1/2 C finely choppped almonds
  
• 1 C flaked coconut (*ground fine in food processor)
  
• SECOND LAYER
  
• 1/2 C unsalted butter
  
• 2 T plus 2 t cream
  
• 2 T vanilla custard POWDER*
  
• 2 C confectioners sugar
  
• THIRD LAYER
  
• 4 squares semi-sweet chocolate (1 oz. each square)
  
• 2 T unsalted butter
  
• NOTES: salted butter works.
  
• Vanilla custard powder is available online from: talk2usbird@krafteurope.com
  






Instructions



1. BOTTOM LAYER:
   Melt first 3 ingredients in top of double boiler.
   Add egg and stirr to cook and thicken.
   Remove from heat.
   Stir in crumbs, coconut and nuts.
   Press firmly in a foil lined ungreased 8x8 pan. Allow to cool while making 2nd layer.
   
2. SECOND LAYER:
   Cream butter, cream, custard powder and confectioners sugar.
   Beat until light. Spread over cooled bottom layer.
   
3. THIRD LAYER:
   Melt chocolate and butter over low heat. Cool.
   Once cooled, but still liquid, por over 2nd layer and chill in refrigerator until set.
   
4. To serve, Cut into 1" squares. **Easier to cut at room temperature.
   






Final Comments


Enjoy!