Nanaimo Bars

2 Oct

This is my mother’s recipe. She has perfected them over the last 30 years. the secret is in  the bitter chocolate. Don’t try to use milk chocolate here because the bitter-sweet chocolate performs two very important roles: first it cuts through the sweetness of the custard center and second it opens up your taste buds so you can fully enjoy a wider range of flavor!

Bottom
2 squares of Baker’s Semi-Sweet Chocolate chopped
1/2 cup butter
1 egg
1 tsp vanilla
2 cups Graham Wafer Crumbs
1 cup flaked coconut unsweetened
1/2 cup chopped walnuts
Middle
2 Tbsp Bird’s Custard Powder
3 Tbsp milk
2 cups icing sugar
1/4 cup butter
Top
2 squares of Baker’s Semi-Sweet Chocolate chopped
1 tbsp butter

Preheat your oven to 350°

Melt the chocolate and butter using a double boiler or your Wilton Chocolate Pro. Mix the ingredients for the crust and press onto bottom of 9-inch square pan. Bake for 8 minutes and allow to cool.

Mix the ingredients for the middle and spread onto crust. Refrigerate 15 min.

Melt the remaining chocolate and butter and spread it over the custard layer. Refrigerate for several hours to set the chocolate before cutting.

It is very important to chop up the chocolate before you melt it. This will prevent part of the chocolate from over cooking before the rest of it is even melted.

This is such a delicious treat! I hope you enjoy making them as much as you do eating them! I know I do!!

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