Kittencal's Best Nanaimo Bars (No Bake)

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READY IN: 30mins
SERVES: 16

INGREDIENTS

Nutrition
  • BOTTOM LAYER
  • 12
    cup butter, softened (use butter only!)
  • 14
    cup sugar
  • 5
    tablespoons cocoa
  • 1
    egg, beaten
  • 12
    cup finely chopped almonds
  • 1
    cup coconut, finely chopped (don't use the long shredded kind, if you do then chop it on the processor until finely chopped)
  • MIDDLE LAYER
  • 12
    cup butter (preferably unsalted)
  • 8
    teaspoons half-and-half cream (must use half and half cream for this!)
  • 2
    tablespoons vanilla custard powder (or more to achieve desired consistancy and taste)
  • TOPPING
  • 6
    ounces semisweet chocolate
  • 4
    tablespoons butter
  • 1
    tablespoon whipping cream (optional)
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DIRECTIONS

  • For bottom layer: In a double boiler, or on the stove element (on low heat) melt the first 3 ingredients, remove from heat; add in the egg, stir to combine and thicken. Stir in cracker crumbs, coconut and chopped nuts.
  • For microwave method; melt the butter with sugar in microwave until the butter is completely melted, removing one time to stir (you do not have to cook until very hot) mix in cocoa powder until well combined, then vigorously whisk in eggs until combined, then stir in remaining ingredients (the mixture will be thick so I always mix with my hands).
  • Press firmly into prepared ungreased 8 x 8-inch square pan.
  • For the middle layer: cream butter, half and half, custard powder and icing sugar; beat until light and creamy.
  • Spread over the bottom layer; refrigerate for 10-15 minutes.
  • For the topping: In the microwave, or on top of the stove, on low heat, melt the chocolate squares with the 4 Tbsp butter; stirring to combine adding in the whipping cream for a more creamier texture if desired.
  • Pour evenly over the middle creamy layer (smooth out with a spoon to even out if necessary).
  • Refrigerate for 1 hour before cutting.
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