Creamy, chocolaty three-layer Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. The bottom crust is graham cracker, almonds and coconut, the middle filling is a sweet custard-like buttercream, and the top is melted chocolate. Divine.
Ingredients
- Bottom layer:
1/2 cup unsalted butter
1/4 cup granulated sugar
5 tablespoons cocoa
1 large egg, beaten
1-3/4 cup graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut
- 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
- Third layer:
4 squares semi-sweet chocolate (1 oz. each)
2 tablespoons unsalted butter
Directions
- Make the bottom layer:
- 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.
- Make the second layer:
- Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
- Make the third layer:
- Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator.
Notes
- * Birds custard powder is widely available in the UK and Canada and is available in the USA at Cost Plus World Market and online at Amazon.com. 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.