Nanaimo Bars – building a better version. Try this revamped version of the classic Canadian treat with a more substantial base layer and an improved filling.
- 3/4 cup butter
- 1/3 cup sugar
- 8 tbsp cocoa
- 2 eggs, beaten
- 2 1/4 cups graham crumbs
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup chopped walnuts toasted
Middle Layer (filling)
- 2 1/4 cups icing sugar
- 1/2 cup custard powder
- 2/3 cup butter, at room temperature
- 1 tsp vanilla paste or extract
- 2 tbsp whipping cream
Top Layer (chocolate)
- 1 cup chocolate chips
- 2 tbsp butter
To prepare the Base Layer
- Melt together the butter, sugar and cocoa over low heat.
- Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
- Add the graham crumbs, coconut and walnuts.
- Mix together until well combined then, press into the bottom of a parchment paper lined 9×9 inch baking pan.
To prepare Filling
- With an electric mixer, beat together the butter, custard powder and icing sugar until it starts to come together.
- Add the vanilla paste and whipping cream and beat well until smooth.
- This frosting should be very stiff but spreadable. ( Much thicker than you would use to frost a cake for example) If you think it’s too thick, you may add a few drops of whipping at a time to bring it to the right consistency.
- Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
To prepare the Chocolate Topping
- Melt together the chocolate chips and butter over low heat, just until the chocolate is melted, don’t over heat it.
- Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
- Cut into squares or bars. These freeze very well.