Nanaimo Bar


Photo: Karen Moore
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Ingredients

1/2 cup unsalted butter (European style cultured)
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 coconut
1/2 cup unsalted butter
2 tablespoons + 2 teaspoons cream
2 tablespoons vanilla-flavored custard powder
2 cups icing sugar
4 squares squares semi-sweet chocolate (1 ounce each)
2 tablespoons unsalted butter

Preparation

1
Melt first 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, almonds and coconut. Press firmly into an ungreased 8" x 8" pan.
2
Cream 1/2 cup butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
3
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Tools

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About

A no-bake dessert of Canadian origin that has become popular in America as well.

The origin of the recipe seems to be lost in the mists of time, though everyone seems to agree that it comes from the town of Nanaimo in British Columbia.

Yield:

16.0 pieces

Added:

Monday, December 21, 2009 - 1:21am

Creator:

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