Nanaimo Bars

Directions

For Bottom Layer:

1. Grease an 8 x 8-inch or 9 x 9-inch pan with butter.
2. Melt the butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and baking cocoa, whisking until well combined.
3. Slowly add the egg while whisking vigorously.
4. Return the mixture to the heat and cook for 1–2 minutes or until the mixture has thickened.
5. Remove the mixture from the heat and stir in the vanilla.
6. Add the graham cracker crumbs, coconut, and nuts, mixing until evenly coated.
7. Press the mixture into the prepared pan, cover it with plastic wrap, and chill it in the freezer for 20 minutes.

For Filling:

8. Whip together the butter, heavy cream, and custard powder in a large bowl with an electric mixer on medium speed for about 2 minutes or until smooth and fluffy.
9. Stir in the powdered sugar and blend for about 1 minute or until mixture is smooth and creamy. The mixture may seem dry at first, but it should come together.
10. Spread the mixture in an even layer over the chilled graham cracker base.
11. Cover the pan with plastic wrap and chill it in the freezer for 15 minutes.

For Top Layer:

12. Melt the chocolate chips and butter in a heatproof bowl set over a pot of simmering water.
13. Spread the chocolate mixture into an even layer over filling.
14. Cover the pan with plastic wrap and chill it in refrigerator for 10 minutes or until the chocolate has set.
15. Cut it into squares and serve.