Nanaimo Bars

Bottom Layer:
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer:
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer:
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Historical background: The Nanaimo bar is a Canadian dessert. A type of chocolate no-bake square, it receives its name from the city of Nanaimo, British Columbia, where it first became known in the 1930s. It consists of a crumb-based layer, topped by a light custard which is covered in soft chocolate. Many varieties are possible by using different types of crumb, flavours of custard, and types of chocolate. (Wikipedia)

Simplest method: Go to grocery store in Western Canada. Buy Robin Hood Nanaimo Bar Mix. Prepare as directed on box, using lots of fresh sweet cream unsalted butter!

Source: City of Nanaimo website: http://www.nanaimo.ca/visitors/index_inside.asp?id=189&parent=7&sub_collection=11

Prepared by: Margo for the July 2006 meeting.