Nanaimo Bars
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
25
ingredients
-
Bottom Layer
- 1⁄2 cup unsalted butter (European-style cultured if possible)
- 1⁄4 cup sugar
- 5 tablespoons cocoa
- 1 egg, beaten
- 1 1⁄4 cups graham wafer crumbs
- 1⁄2 cup finely chopped almonds
- 1 cup shredded coconut
-
Middle layer
- 1⁄2 cup unsalted butter
- 8 teaspoons cream
- 2 tablespoons vanilla custard powder
- 1 teaspoon vanilla
- 2 cups icing sugar
-
Top layer
- 4 ounces semisweet chocolate
- 2 tablespoons unsalted butter
directions
- Bottom Layer: Melt 1/2 cup butter, sugar and cocoa in top of double boiler. Add egg and stir to cook and thicken. Remove from heat.
- Stir in crumbs, coconut and almonds. Press firmly into an ungreased 8x8-inch pan. (The butter may ooze as you are pressing down, but it will get absorbed.).
- Middle layer: Cream 1/2 cup butter, cream, custard powder, vanilla and icing sugar together. Beat until light. Spread over bottom layer.
- Top layer: Melt together chocolate squares and 2 Tablespoons butter. Let cool until barely warm but still liquid. Spread over middle layer. (The middle layer may melt a bit, but that is okay.).
- Chill and store in fridge.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Boxerwing
London, Ontario
I work as a part-time nurse in our city's burn unit. In my spare time, I really enjoy browsing cookbooks, cooking magazines, and the web for recipes. I am always looking for new ways to combine common ingredients to mix things up a bit. I try to avoid recipes that call for bizarre or hard-to-get ingredients or require a special kitchen widget I will only use once. If someone were to give me something unusual, I certainly would give it a try! However, my husband and I are adventurous diners and are always willing to try something new at least twice (in case there was a problem the first time!) We enjoy everything from German to Japanese; we want to try Vietnamese next.
My husband and I own a Gold Wing motorcycle and love to travel in the warmer months. We also have three dogs: Roxy, who is a rather large (42 lb.) fox terrier cross (shown above, with me!), Shadow, who is pure-bred reverse-brindle boxer, and Maggie, a brindle boxer. They love it when "Mom" cooks because they know something yummy inevitably hits the floor!