Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia.
BOTTOM LAYER
1/2 cup unsalted butter (Euro-style cultured)
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 3/4 cup graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan.
SECOND LAYER
1/2 cup unsalted butter
2 tablespoons and 2 tsp. cream
2 tablespoons vanilla custard powder (such as Birds -- see Note below)
2 cups icing sugar
Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
THIRD LAYER
4 squares semi-sweet chocolate (1 oz. each)
2 tablespoons unsalted butter
Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator.
Note: Birds custard powder is widely available in the UK and Canada. However, it is harder to find in other areas of the world. If you are unable to find it, try the Napoleon Creams recipe which uses vanilla pudding. It's not quite the same, but it is a good substitute.
Kim in Wisconsin Dec 10, 2008
Would make this again.
My Grandmother always made these at Christmas time,however, she called them New York Squares. I lve in a small town - No Bird's Custard available. Would vanilla pudding work instead??
Response: Try the Napoleon Creams recipe instead.
Debbie in Trenton Ontario canada Dec 8, 2008
Would make this again.
I melted dark chocolate chips this year and easier to cut.
A cookie baker in Flagstaff AZ Dec 7, 2008
Would make this again.
I score into small pieces before refrigerating and if the chocolate cracks slightly I lightly dust with 10X sugar to camouflage the cracks.
Odell in Chilliwack B.C. Nov 21, 2008
Would make this again.
I have made nanaimo bars since 1956. The recipe I use used to be right on the Bird's Custard can. It wouldn't be Christmas in our house without them.
A cookie baker in Canada Nov 20, 2008
Would make this again.
Score bars befor chocolate is completely set, then when set, use very sharp knife dipped in boiling hot water to prevent cracking. I make this often because they have no lasting qualities at our house.
