Classic Nanaimo Bars with a chocolate coconut base, creamy custard filling, and smooth chocolate topping.

Scale

Base:

1/2 cup unsalted butter

1/3 cup cocoa powder

1/4 cup sugar

1 large egg

1 3/4 cups graham crumbs

3/4 cup shredded coconut

1/2 cup finely chopped walnuts

Middle Layer:

6 tablespoons unsalted butter, softened

2 tablespoons custard powder

3 tablespoons heavy cream

1 1/2 – 2 cups powdered sugar

Chocolate Topping:

4 oz semi-sweet chocolate

2 teaspoons oil

1. Line an 8×8 or 9×9 inch pan with parchment paper.

2. Melt butter, sugar, and cocoa over a double boiler.

3. Whisk in egg until thick and glossy.

4. Stir in graham crumbs, coconut, and walnuts.

5. Press into pan and freeze 20 minutes.

6. Beat butter for filling, mix in custard powder and cream.

7. Slowly add powdered sugar until thick.

8. Spread over base and chill 15 minutes.

9. Melt chocolate on medium power, stir in oil.

10. Pour over filling and smooth top.

11. Chill until 75% set and score.

12. Chill completely, then slice and serve.

Score chocolate before fully hardened for clean cuts.

Store in refrigerator up to 5 days.

Freeze up to 2 months.