Nanaimo Bars

Crust for Nanaimo Bars

1 cup graham cracker crumbs                                    1/3 cup cocoa powder

¼ tsp sea salt                                                             1 cups unsweetened coconut

½ cup finely chopped walnuts, extra for topping        1 large egg

1/3 cup unsalted butter, melted                                  ½ tsp vanilla

¼ cup sugar

Melt butter and sea salt together, let come to room temp before using. Add all dry ingredients including the walnuts to a bowl and top with the melted butter mixture and one egg. Crack egg in a little bowl before adding to the mixture.

Toss together and scoop into a square pan lined by a piece of parchment paper, pat down, preheated oven to 350ºF, bake for 10 to 12 minutes or until firm.

Remove from oven and let come to room temp before adding the custard cream centre layer. (see below)

Custard Cream Mixture

½ cup unsalted butter                                      2 cups confectionary sugar

2 tbsp custard powder                                     2 tbsp milk

½ tsp vanilla                                                   1/8 tsp sea salt

In a bowl add half cup unsalted room temperature butter, mix a little.

Add one cup of confectionary sugar at a time, but sift it in first to take any lumps out of the sugar.

Add the custard powder and sea salt, continue mixing together.

Top with milk and vanilla then the last cup of sifted confectionary sugar.

Fold together until smooth.

Use a wooden spoon or spatula to mix it together.

Spread over room temperature base and continue on to the melted chocolate.

Chocolate Topping

1 cup semi sweetened chocolate chips

2 tbsp unsalted butter

Melt chocolate in a double boiler, add water to a saucepan about quarter the ways up. Place a glass bowl with the semi sweetened chocolate chips inside.

Only have the water simmering low, add butter to help keep chocolate from clumping while melting.

Pour melted chocolate over the custard topping and spread carefully. Before putting it in the fridge to set, slide the knife down the top of the Nanaimo bars to make lines where you will cut.

Bonita’s Tips:

Using parchment paper to line the pan helps you remove the sat bars from the pan to cut easy. Follow the line marks to cut the bars.