Nanaimo Bars

These rich and decadent no-bake chocolate custard bars originated in British Columbia, Canada in the 1930's. This is my version of the traditional recipe.

Rich Nanaimo Bars

Bottom Layer 1/2 cup of butter 1/4 cup of sugar 5 tablespoons of cocoa 1 egg, beaten 1 3/4 cups of graham cracker crumbs 3/4 cups of fine coconut
Second Layer 1/2 cup of butter 3 tablespoons of milk or yogurt 2 tablespoons of vanilla custard powder 2 cups of icing (confectioners) sugar
Third Layer 1/2 cup of dark chocolate (bittersweet, containing 71% cocoa) 1/2 cup of milk chocolate 3 tablespoons of butter

To make the bottom layer: Melt the butter, sugar and cocoa in a heavy saucepan. Add the beaten egg and stir to cook and thicken. Remove from the heat and stir in the graham cracker crumbs and coconut. Press firmly into an ungreased 9 X 9 inch baking pan.

To make the second layer: Cream the butter, milk or yogurt, custard powder and icing sugar together in a mixing bowl. Beat until light. Spread over the bottom layer.

Chill in the fridge while you make the third layer.

To make the third layer: Melt the chocolate and butter over low heat. Cool. When cool, but still runny, spread over the second layer. Chill in the fridge for at least 30 minutes. Use a sharp knife to cut.