Another Nanaimo Bar

Name: Another Nanaimo Bar
Ingredients: 12 cup unsalted butter, room temperature; 14 cup granulated sugar; 13 cup cocoa; 1 large egg, beaten; 1 teaspoon vanilla extract; 2 cups graham cracker crumbs; 1 cup unsweetened coconut; 12 cup almonds; 14 cup unsalted butter, room temperature; 2 -3 tablespoons skim milk; 2 tablespoons vanilla custard powder; 12 teaspoon pure vanilla extract; 2 cups powdered sugar; 4 ounces semisweet chocolate, chopped; 1 tablespoon unsalted butter

15 ingredients

15 steps

Ingredients

12 cup unsalted butter, room temperature
14 cup granulated sugar
13 cup cocoa
1 large egg, beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup unsweetened coconut
12 cup almonds
14 cup unsalted butter, room temperature
2 -3 tablespoons skim milk
2 tablespoons vanilla custard powder
12 teaspoon pure vanilla extract
2 cups powdered sugar
4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter

Directions

1

Butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
2

BOTTOM LAYER: In a saucepan over low heat, melt the butter.
3

Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg.
4

Cook, stirring constantly, until the mixture thickens (1 - 2 minutes).
5

Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts.
6

Press the mixture evenly into the prepared pan.
7

Cover and refrigerate until firm (about an hour).
8

FILLING: In your electric mixer cream the butter.
9

Beat in the remaining ingredients.
10

If the mixture is too thick to spread, add a little more milk.
11

Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
12

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter.
13

Spread over the filling and refrigerate.
14

TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
15

Yield: Makes about 25 squares.