Nanaimo Bars
(from Ingenia’s recipe box)
My grandmother used to add rum to the bottom layer.
Beware any nanaimo bar recipes that suggest using vanilla pudding mix in the middle layer. That’s so wrong it makes me want to cry.
Try cutting the squares when the top chocolate layer is firm but not hardened completely – this will prevent the top from cracking when you try to cut it.
Source: grandma
Prep time: 60 minutes
Cook time: 0 minutes
Serves 0 people
Categories: dessert
Ingredients
- 1/2 cup butter
- 5 tbsp cocoa
- 1 tbsp vanilla
- 1/4 cup sugar
- 1 egg
- 1 cup coconut, unsweetened dessicated
- 2 cups graham cracker crumbs
- 1/2 cup walnuts, finely chopped
- 2 cup icing sugar
- 2 tbsp custard powder
- 1/4 cup butter, softened
- 2 tbsp milk
- 3 oz semi sweet chocolate (1 oz squares)
- 1 tbsp butter
Directions
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Base: In a saucepan mix the butter, cocoa, vanilla sugar and egg over low heat. Once mixed add the coconut, graham cracker crumbs and walnuts. Press mixture into a 9×9 baking pan to form a base. Chill in fridge until cool.
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Filling: Mix icing sugar, custard powder, butter and milk. Blend on low with mixer and then speed up to high for a minute or two to ‘fluff’ it up. Spread over chilled base as evenly as possible. Chill in fridge 30 mins or until firm.
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Top layer: Put chocolate and butter in a small saucepan over low heat, stir constantly until melted and spread quickly and evenly over the filling. Chill until firm.