Nanaimo Bars

Directions

1. 1
   Lightly oil a 23 cm square tin and line with clingfilm.
2. 2
   Mix together the 125 g butter, sugar, cocoa powder egg, biscuit crumbs, coconut and walnuts until combined thoroughly.
3. 3
   Press into the prepared tin very firmly.
4. 4
   Chill in the refrigerator for at least 1 hour.
5. 5
   For the filling, cream together the 50 g butter and custard powder and vanilla essence.
6. 6
   Add the milk and icing sugar alternatively, about one-third at a time.
7. 7
   until smooth.
8. 8
   Spead the mixture over the chilled base.
9. 9
   Return to the refrigerator and chill again for a further hour.
10. 10
    For the topping, melt the dark chocolate together with the 1 tbsp butter.
11. 11
    stir together until combined well.
12. 12
    Pour over the filling and spread quickly to cover the base and filling thinly,.
13. 13
    Leave for 5-10 minutes until starting to set, then mark the chocolate with a sharp knife into 18 squares.
14. 14
    Refrigerate until set.
15. 15
    Cut through the marks, dividing the cake into squares.
16. 16
    Serve the bar chilled.