This is THE original recipe from Joyce Hardcastle who won the Ultimate Nanaimo Bar Recipe contest in 1986; no variations, just the exact ingredients she used An offset spatula comes in handy for this. These are very rich and sweet, one small bar is enough! If you don't have Birds Eye custard powder it totally changes the taste and I wouldn't make it if there was non in the kitchen. Why make the original if you do not use the original recipe. A tin of this product lasts forever and is a nice topping for stale cakes or a nice warm bowl of real comfort food! Someone mentioned the crust was greasy....If the crust ingredients are added in order the crust has never been greasy. Or, add 1/4 cup extra graham cracker crumbs. The ratio of butter to the other ingredients isn't a lot. If you omit any crust ingredient and use the same amount of butter called for in the recipe it won't turn out the way it should. This is one recipe that should never be altered!
- 1⁄2 cup unsalted butter (NO substitutes)
- 1⁄4 cup granulated sugar
- 5 tablespoons cocoa (sifted to get the lumps out)
- 1 large egg, beaten
- 1 3⁄4 cups graham cracker crumbs
- 1 cup coconut
- 1⁄2 cup almonds, finely chopped
- 1⁄2 cup unsalted butter (no substitutes)
- 3 tablespoons cream
- 2 tablespoons custard powder
- 2 cups icing sugar
- 4 ounces semi-sweet chocolate baking squares (4, 1 oz each)
- 2 tablespoons unsalted butter
- Bottom Layer'.
- Melt first three ingredients in the top of a double boiler.
- Add egg when the butter and cocoa are warm (not hot) and stir hard to cook and thicken and not let the egg scramble .About 1 minute is good.
- Remove from heat.
- Stir in crumbs, coconut and nuts.
- Press firmly into an ungreased 8 X 8 pan.
- Second Layer:.
- Cream butter, cream, custard powder and icing sugar together well.
- Beat until light.
- Spread over bottom layer.
- Third Layer:.
- Melt chocolate and butter over low heat.
- Once cool enough to not melt the middle layer, but still liquid, pour over second layer, tilt pan so it is evenly covered and chill in refrigerator.
Not as good as Jean Pare's. But pretty good! I don't think I mixed the custard filling long enough. Mine were a bit harder than I remember them being. I can't stress enough the importance of good chocolate on the top. I took these to a funeral, where several other people took them as well. Mine were definitely better than the cheap chocolate ones. But I paid a price for that. I used Bernard Callebaut semi-sweet chocolate.
This is hands down the best recipe Nanaimo bar recipe I have made. I couldn't find custard powder, but vanilla pudding powder is a great substitute. Fabulous! I noticed that someobody found the crust to be very greasy/oil- I didn't find this at all.
These are really really good. VERY rich, very sweet but not in a tooth-achinng way. My only complaint is that the base was very oily and greasy. But otherwise, these were delicious! Thanks for posting.