Nanaimo Bar Recipe
Voted Canada’s favourite confection!
Yield: 9 x 13-inch baking pan
Ingredients
Base:
1 cup sweetened shredded coconut
½ cup cocoa powder
½ cup granulated Sugar
½ cup melted butter
2 cups graham cracker crumbs
2 Eggs
Filling:
4 tablespoons Birds custard powder
½ cup softened butter
4 tablespoons Milk
4 cups Icing sugar
1 teaspoon vanilla extract
Topping:
2 tablespoons Butter
8 ounces semi-sweet chocolate chips
Method:
Preheat the oven to 350 degrees, and line a 9 x 13-inch baking pan with parchment.
In a mixing bowl combine graham crackers, cocoa powder, and shredded coconut. Stir to combine. In a separate bowl whisk melted butter and eggs. Add to the graham cracker mixture and mix well.
Press into a parchment-lined baking sheet in an even layer.
Bake for 15 minutes then cool on a wire rack.
Using an electric mixer with the paddle attachment cream butter, icing sugar, and custard powder on medium speed for five minutes. Add milk and vanilla extract, and continue mixing for another two minutes.
Spread onto the cooled base in an even layer, and set in the fridge for 1 hour.
On low heat in a saucepan melt butter and chocolate chips, and whisk until smooth.
Pour over the chilled custard base.
Refrigerate for an additional 1.5 hours to set.
Cut into squares and enjoy!