Nanaimo Bars

Ingredients

• 1/2 cup (115g) unsalted butter
• 1/4 cup granulated sugar
• 5 tablespoons unsweetened cocoa powder
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 2 cups graham cracker crumbs
• 1 cup shredded sweetened coconut
• 1/2 cup finely chopped walnuts
• 1/2 cup (115g) unsalted butter, softened, for the filling
• 3 tablespoons whole milk
• 2 tablespoons custard powder
• 2 cups powdered sugar
• 4 oz (115g) semisweet chocolate, chopped
• 2 tablespoons unsalted butter, for the topping

Before you cook

• Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
• Chop the walnuts finely.
• Fill a saucepan with a few inches of water and set a heatproof bowl on top, making sure the bowl does not touch the water, to make a double boiler.

Steps

1. Bring the water in the double boiler to a gentle simmer.
2. Melt the 1/2 cup butter with the granulated sugar and cocoa powder in the top bowl, stirring until smooth.
3. Whisk in the beaten egg and cook, stirring constantly, for 2 to 3 minutes, until thickened.
4. Remove the bowl from the heat and stir in the vanilla.
5. Stir in the graham cracker crumbs, coconut, and walnuts until evenly combined.
6. Press the mixture firmly and evenly into the prepared pan.
7. Refrigerate the base for 20 minutes, until firm.
8. Beat the softened butter, milk, and custard powder together until smooth.
9. Gradually beat in the powdered sugar until the filling is light and fluffy.
10. Spread the custard filling evenly over the chilled base.
11. Refrigerate the pan for 20 minutes, until the filling is firm to the touch.
12. Melt the chopped chocolate and 2 tablespoons of butter together in the microwave in 20-second bursts, stirring between each, until smooth.
13. Let the chocolate mixture cool slightly so it is still pourable but no longer hot.
14. Pour the chocolate over the chilled custard layer and tilt the pan to spread it evenly.
15. Refrigerate the pan for at least 1 hour, until the chocolate is fully set.
16. Lift the bars out of the pan using the parchment overhang.
17. Cut into 24 small squares using a warm, dry knife.