Nanaimo Bars

makes 25 squares
prep time: 40 minutes
cooking time: n/a

1/2 cup unsalted butter
1 tsp vanilla
1/4 cup granulated sugar
4 tbsp cocoa powder
1 egg, beaten
2 cups graham cracker crumbs
1/2 cup shredded coconut
1/2 cup walnuts, chopped finely

1/2 cup unsalted butter, room temperature
2 cups confectioners’ sugar
2 tbsp custard powder
2 tbsp heavy cream
1 cup semi-sweet chocolate chips

Line a 9x9 inch baking pan with parchment paper.

In a medium saucepan melt the butter, vanilla, granulated sugar, and cocoa powder on low heat. Remove from heat and mix in the beaten egg. Add the graham cracker crumbs, coconut, and walnuts and combine. Press the mixture flat into the baking pan with a spatula. Place in the fridge to cool.

In a large bowl, beat the butter, sugar, and custard powder, and cream with a hand mixer or stand mixer until light and fluffy. Spread evenly onto the crust. Place back in the fridge for 20 minutes to set.

In a double boiler, melt the chocolate. Remove the pan from the fridge, and pour the melted chocolate onto the Nanaimo bars, tipping the pan back and forth ensuring an even layer of chocolate. Cover with plastic wrap and place in the fridge for 30 minutes until the chocolate has set.

Remove the bars from the fridge and let sit until room temperature. Cut the bars into 25 small squares. Store in an airtight container in the fridge for 2 weeks or in the freezer for 6 months.

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