Recipe by McCarthy

Taken from 'Baking and Desserts' cook book - Food Fact : These rich chocolate-topped squares originated in Nanaimo in British Columbia. Versions of this recipe are not popular all over Canada, including a version with a mint-flavoured filling.

Ingredients Nutrition

Directions

  1. Oil and line a 28 x 18 x 2.5 cm cake tin with non-stick baking parchment. Place the 75g butter and 125g chocolate in a heatproof bowl set over a saucepan of almost boiling water until melted stirring occasionally. Stir in the crushed biscuits, coconut and nuts into the chocolate mixture and mix well. Spoon into the prepared tin and press down firmly. Chill in the refrigerator for 20 minutes.
  2. For the icing place the egg yolk and milk in a heatproof bowl set over a saucepan of almost boiling water, making sure the bowl does not touch the water. Whisk for 2-3 minutes. Add the 75 g butter and vanilla essence to the bowl and continue whisking until fluffly, then gradually whisk in the icing sugar. Spread over the chilled base, smoothing with the back of a spoon and chill in the refrigerator for a futher 30 minutes.
  3. For the topping, place the 125g chocolate and sunflower oil in a heatproof bowl set over a saucepan of almost boiling water. Melt, stirring occasionally, until smooth. Leave to cool slightly then pour over the filling and tilt the tin so that the chocolate spreads evenly.
  4. Chill in the refrigerator for about 5 minutes, or until the chocolate topping is just set but not too hard, then mark into 15 bars. Chill again in the refrigerator for 2 hours, then cut into slices and serve.

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