A friend at work introduced me to the sinfully delicious chocolate Nanaimo bars. She brought them in to work to share at Christmas and we all went into transports of joy as we tasted them.
There is chocolate and butter and sugar galore in these treats, which originated in the city of Nanaimo, British Columbia, Canada.
The recommended size for the pan is 8 inches by 8 inches, sprayed with vegetable oil or covered with parchment paper. The recommended custard powder is Bird's, which you can find online or in specialty shops, or you can substitute vanilla pudding powder. I bring the butter to room temperature before beginning. I don't have a double boiler so I use a large saucepan with water in it and a smaller pan leaning in the large pan.
Ingredients for bottom layer:
1/2 cup unsalted butter, 1/4 cup white sugar, 5 TB cocoa powder, 1 egg beaten, 1 and 1/2 cups graham cracker crumbs, 1/2 cup chopped almonds, walnuts or pecans, 1 cup shredded or flaked coconut.
Melt first three ingredients in double boiler, gently whisk in egg, stir in rest of ingredients, and press in to greased pan. Refrigerate for about an hour.
Ingredients for second layer:
1/2 cup unsalted butter, 2 TB cream or milk, 2 TB vanilla custard powder, 2 cups confectioners sugar.
Cream together 1st three ingredients, then add sugar and stir until smooth, then spread over bottom layer.
4 squares semi-sweet chocolate (one ounce each), 2 TB unsalted butter.
Melt these slowly, when a bit cooled pour on top and chill in refrigerator.
To prevent the top layer of chocolate from cracking when cutting, use a sharp knife and bring to room temperature before cutting.
This recipe gives about 16 servings and I read that they are about 300 calories, but I don't know for sure about the calories.
Prepare to be very popular when you share these Nanaimo Bars.