Nanaimo Bars, No Bake Layered Dessert Bars

Total Time
2hrs
Prep 1 hr
Cook 1 hr

These are very rich and yummy. A small portion goes a long way. I made this treat for my daughter's 4th grade project. She chose Canada as her research project and then needed to bring a "native" food to share with the class. In order to make the recipe "kid texture friendly", I pulsed almonds and coconut to a finer texture This step is optional. Bird's Custard powder is available in the UP and Canada. I have read that vanilla pudding powder can be substituted but I have never tried it. Measure & divide your ingredients according to the steps noted, it will make it easier when assembling this delightful treat! Inspired by: Joyce Hardcastle.

Ingredients Nutrition

Directions

  1. Line 8x8 pan with foil, spray lightly with nonstick oil; for easier removal and slicing.
  2. Melt butter, sugar and cocoa powder in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Set aside, cool slightly.
  3. Pulse coconut and almonds in food processor for finer texture. Add graham crumbs. Stir into melted chocolate; combine thoroughly. Press chocolate crumb mixture firmly into lined 8x8 pan.
  4. Cream butter, cream, custard powder and confectioners sugar together. Beat until light. Spread over cooled crumb layer.
  5. Melt chocolate squares and butter over low heat. Cool. Once slightly cooled, but still liquid, pour over custard layer and chill in refrigerator until set. Lifting up on the corners of the foil, lift the bars out of the pan. Peel the foil away, and allow to come to room temperature for easier slicing.
  6. NOTE: To serve, bring to room temperatures and cut into 2" squares (or larger). **Easier to cut at room temperature.