Nanaimo Bars

Trying a new bar recipe is always a good thing, especially in the home of the cookie monsters.

That being said, the graham crackers were a DISASTER. So much so, that pictures would frighten you out of your kitchens forever. I now have all the ingredients and am ready to go … what do I do? I reached for the Trader Joe’s graham crackers and bashed them to bits and then took the recipe from there. (Insert heavy sigh here)

For the Bottom Layer

  • 1/2 cup Unsalted Butter
  • 1/4 cup Granulated Sugar
  • 5 tablespoons Unsweetened Cocoa
  • 1 Large Egg, Beaten
  • 1 1/4 cups Graham Cracker Crumbs
  • 1/2 cup Almonds (Any type, Finely chopped)
  • 1 cup Coconut (Shredded, sweetened or unsweetened)

NOTE: Not big almond fans, so I switched out almonds for pecans

For the Middle Layer

  • 1/2 cup Unsalted Butter
  • 2 tablespoons and 2 teaspoons Heavy Cream
  • 2 tablespoons Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
  • 2 cups Confectioner’s Sugar

For the Top Layer

  • 4 ounces Semi-sweet chocolate
  • 2 tablespoons Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

NOTE: I had read in a different version of this recipe to refrigerate each layer before continuing. This made spreading layers very simple!

Since these bars freeze well, I am going to pop some into the freezer.

They are VERY sweet. A little too sweet for me, but I am sure perfect for the sweet tooths that live here!

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2 Responses

  1. OMG….those look like they are calling for an ice cold glass of milk! They look delicious!

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