Canadian Nanaimo Bars

We make this recipe at least twice a year. Nanaimo bars must be made with highest quality ingredients, and are almost always better home made. Because they are such a strong family memory, I used to bring them to my uncle after he’d had a stroke. Nothing is better than the real thing. He called me the purveyor of sweets. Share food, and you might get such a compliment too!!

This recipe has been modified from the City of Nanaimo website. The main difference is the salted butter which I find works better than unsalted in this recipe. (There may be plagiarism in written recipes or books, but there is none in cooking!!)

THE Recipe:

Bottom Layer

1/2 cup salted butter (European style cultured) (125 ml)
1/4 cup sugar (50 ml)
5 tbsp. cocoa (75 ml)
1 egg beaten
1 3/4 cups graham wafer crumbs (425 ml)
1/2 cup finely chopped almonds (125 ml)
1 cup coconut (250 ml)

Melt first 3 ingredients in top of double boiler. Add beaten tempered egg and whisk to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer

1/2 cup salted butter (125 ml)
2 Tbsp. and 2 Tsp. cream, milk, or evaporated milk (40 ml)
2 Tbsp. vanilla custard powder (30 ml)
2 cups icing sugar (500 ml)

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

Third Layer

4 squares semi-sweet chocolate (4 oz)
2 Tbsp. salted butter (30 ml)

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Cut into squares. Try not to eat them all, but share them instead.