1/2 cup (125 mL) sweetned flaked coconut or shredded coconut
1/3 cup (75 mL) finely chopped walnut halves
1/4 cup (50 mL) cocoa powder
1/4 cup (50 mL) granulated sugar
1/3 cup (75 mL) butter, melted
1 egg, lightly beaten
Filling
1/4 cup (50 mL) butter
2 tbsp (25 mL) custard powder
1/2 tsp (2 mL) vanilla
2 cups (500 mL) icing sugar
2 tbsp (25 mL) milk, (approx.)
Topping
4 oz (113 g) semisweet chocolate, chopped
1 tbsp (15 mL) butter
Instructions
In bowl, stir together graham crumbs, coconut,
walnuts, cocoa powder and sugar. Drizzle with
butter and egg; stir until combined.
Press crumb mixture into parchment paper–lined 9-
inch (2.5 L) square metal cake pan. Bake in 350°F
(180°C) oven until firm, about 10 minutes. Let
cool in pan on rack.
Filling- In bowl, beat together butter, custard
powder and vanilla. Beat in icing sugar alternately
with milk until smooth, adding up to 1 tsp (5 mL)
more milk if too thick to spread. Spread over cooled
base; refrigerate until firm, about 1 hour.
Topping- In heatproof bowl over saucepan of hot (not
boiling) water, melt chocolate with butter. Spread
over filling; refrigerate until almost set, about 30
minutes.
With tip of knife, score into bars; refrigerate
until chocolate is set, about 1 hour. (Make-ahead-
Wrap and refrigerate for up to 4 days or overwrap in
heavy-duty foil and freeze for up to 2 weeks.) Cut
into bars.
Originally Submitted
12/14/2011
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