Recipe by kolibri
Nanaimo Bars are a British Columbian classic, and this recipe is by Anna Olson as featured on her Sugar-program on Food Network Canada.
Top Review by Bonnie G #2
Made these and the taste was to die for; however, since I couldn't find CUSTARD POWDER, I tried to use pudding and when I went to cut it the whole thing fell apart. I know this is my fault, not the recipe and the only thing I can think of is it's because I used the pudding. I'd love to get any hints on what others have done to prevent this. As I'd like to make them again. I'm sure there's a way to do this and I know they'd be a big hit on my cookie trays. The flavor of the coffee in the pudding is differant and soooo good. Thanks kolibri for a great recipe - I know my problems are with my technique.<br/><br/>12-22-13 - as an update, brought back custard powder from Trinidad so tried this again, with much better luck, firmer but still didn't hold shape like the lovely photo on the top, again the taste is great. I'm leaving them in the freezer to see if they can firm up better and will try to cut again and hope I get a better photo
- 1⁄2 cup unsalted butter
- 1⁄4 cup sugar
- 5 tablespoons cocoa powder
- 1 egg
- 1 teaspoon vanilla extract
- 1 1⁄2 cups chocolate cookie crumbs
- 1 cup unsweetened coconut, grated
- 1⁄2 cup walnuts, toasted and chopped
- 1⁄3 cup unsalted butter, room temperature
- 1 1⁄2 tablespoons custard powder
- 1⁄4 cup milk
- 2 teaspoons instant coffee powder
- 2 teaspoons vanilla
- 3 cups icing sugar, sifted
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
Directions See How It's Made
- Preheat oven to 350° F and prepare a 8-inch square pan by greasing bottom and sides with vegetable oil or spray.
- For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.
- For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.
- For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.
- To serve, slice with a hot, dry knife into 1-inch squares.