Nanaimo Bars

Ingredients

Bottom Layer:

• 1/2 cup (113g) unsalted butter, diced into pieces
• 1/4 cup (50g) white sugar
• 5 Tbsp (30 g) unsweetened cocoa powder
• 1 large egg, lightly beaten
• 1 3/4 cup (180g) graham cracker crumbs (about 12 sheets)
• 1/2 cup (76g) almonds, finely chopped
• 1 cup (83g) sweetened shredded coconut

Filling:

• 1/2 cup (113g) unsalted butter, softened
• 2 - 3 Tbsp heavy cream
• 2 Tbsp Bird’s custard powder, or 1/4 cup powdered milk and 1 tsp vanilla
• 1 3/4 cups (210g) powdered sugar

Top Layer:

• 4 oz semi-sweet chocolate, chopped
• 2 Tbsp (28g) unsalted butter

Directions

Bottom Layer:

• Butter or grease an 8 x 11 baking dish.
• Melt 1/2 cup butter in a large bowl over boiling water.
• Add 1/4 cup white sugar, 5 Tbsp cocoa and whisk until well combined.
• While whisking, very slowly pour in beaten egg in a thin stream.
• Return mixture to heat and cook until mixture has just thickened.
• Remove from heat and add in 1 3/4 cup graham cracker crumbs, 1/2 cup chopped almonds, and 1 cup sweetened shredded coconut.
• Press mixture into prepared baking dish. Chill while preparing the filling, as the bottom layer shouldn’t be warm when adding the custard frosting layer.

Filling:

• For custard powder option,
  • Add 2 Tbsp custard powder, 2 Tbsp heavy cream, 1/2 cup softened butter, 1 3/4 cups to mixer bowl.
  • Whip until pale and fluffy, and thin with up to 1 Tbsp cream if needed.
• For powdered milk option,
  • Add 1/4 cup powdered milk and 3 Tbsp heavy cream.
  • Whisk to dissolve powdered milk.
  • Add 1/2 cup butter, 1 3/4 cup powdered sugar, and 1 tsp vanilla, and mix until fluffy.
• Spread mixture over bottom layer.
• Chill (preferably in the freezer) while melting chocolate.

Top Layer:

• Melt 4 oz semi-sweet chocolate and 2 Tbsp butter until smooth.
• Spread quickly into an even layer over the filling before the chocolate begins to set.
• Chill until the chocolate has set.

Source: https://www.cookingclassy.com/nanaimo-bars