[imcarthur]

The recipe:

Nanaimo Bar Recipe

Bottom Layer

½ cup butter
Ό cup sugar
6 tbsp. cocoa
1 beaten egg
1 tsp. vanilla
pinch of salt
2 cups graham wafer crumbs
½ cup finely chopped walnuts
1 cup unsweetened shredded coconut

Combine butter, sugar & cocoa in a small saucepan or double boiler. Stir over low heat until blended & sugar has dissolved. Combine egg, vanilla & salt. Remove saucepan from heat & add the egg mixture & stir well. Stir in crumbs, coconut, and nuts.

It is particularly yummy at this point. Resist.

Press firmly into a lightly greased (use butter) 9" x 9" pan. I usually double the recipe & use an 8” X 16” pan.

Cover with saran wrap & chill slightly.

Second Layer

½ cup creamed butter
2 Tbsp. custard powder (not pudding!)
2 cups icing sugar

Cream butter, custard powder, and icing sugar together well. Beat with a mixer until light. Spread over bottom layer.

Cover with saran wrap & chill well.

Third Layer

3 – 4 oz. semi-sweet chocolate
1 – 2 Tbsp. butter

Melt chocolate and butter over low heat. Cool slightly, but while still liquid, pour over the second layer & spread with a spatula.

Chill in refrigerator & serve.

Hint: While the top is still tacky, score in rows. This will prevent cracking when you cut them up. Keep the squares small – usually 1” X 1” is a good serving size.

Ian

Next up: Shortbread