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Nanaimo Bars

A decadent, layered treat.
Prep Time20 minutes
Cooling Time2 hours
Servings: 16

Equipment

  • 8" x 8" pan

Ingredients

The Bottom Layer

  • ½ cup butter, softened
  • ¼ cup granulated sugar
  • 5 tablespoons unsweetened cocoa powder
  • 1 egg, beaten
  • 1¾ cups graham cracker crumbs
  • 1 cup flaked coconut

The Middle Layer

  • ½ cup butter, softened
  • 3 tablespoons heavy cream
  • 2 tablespoons custard powder
  • 2 cups powdered sugar

The Top Layer

  • 4 ounces semi-sweet baking chocolate (1 box)
  • ¼ cup butter, softened

Instructions

The Bottom Layer

  • In a double boiler combine the ½ cups butter, white sugar, and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, about 2-3 minutes.
  • Remove from heat. Mix in the graham cracker crumbs and the coconut.
  • Press into the bottom of an ungreased 8-x-8″ pan (we use a disposable aluminum pan as you can just cut it off later).
  • Let cool completely.

The Middle Layer

  • For the middle layer, cream together 0.5 cups butter, heavy cream, and custard powder until light and fluffy. Mix in the confectioners’ sugar a heaping spoonful at a time until smooth.
  • Spread over the bottom layer. Chill to set.

The Top Layer

  • Once chilled, melt the semisweet chocolate and butter together in the microwave or over low heat. Spread over the chilled bars and let set.

Cutting

  • If you’re letting it all set up in the refrigerator, remove about 20 minutes ahead of time and remove from the pan (this is where using a disposable pan you can cut off helps). Let warm up a bit — 20 to 30 minutes — before cutting or the top layer will crack instead of cut nicely.

Notes

  • We've found custard powder at World Market.