Nanaimo Bars

Ingredients

Base:

3/4 cup graham cracker crumbs

1/2 cup shredded coconut

1/3 cup finely chopped pecans

1/4 cup unsweetened cocoa powder

1/4 tsp salt

1/3 cup unsalted butter melted

Filling:

1 1/2 cup icing sugar

1/2 cup unsalted butter at room temperature

2 Tbsp custard powder

2 Tbsp milk

1 Tbsp vanilla

1/4 tsp salt

Topping:

1 170 gram package of semi sweet chocolate finely chopped

3 Tbsp unsalted butter

Instructions:

Using parchment paper, line an 8 x 8 pan long enough to overhang on all sides.

Base layer:

Combine graham crumbs with coconut, pecans and salt in a large bowl.

Stir in 1/3 of melted butter until combined.

Sprinkle evenly over prepared pan and firmly press to form an even base layer.

Filling:

Combine icing sugar with 1/2 cup of softened butter, custard powder, milk, vanilla and salt. Beat using an electric mixer on low for about a minute. Increase speed to medium and beat for about 4 minutes until filling is pale and fluffy.

Spread filling evenly over graham cracker base.

Refrigerate for about 30 minutes until filling just firm.

Topping:

Microwave chocolate for 30 seconds to 1 minute with 3 Tbsp butter in a small bowl. Stir halfway until smooth.

Pour melted chocolate over chilled custard and spread so that the top is covered evenly to the edges.

Chill until chocolate is semi-firm but easy to cut without cracking, 20 minutes should do it.

Notes:

These squares can be refrigerated in a sealed container for about 5 days.

A freezer friendly sweet treat, just place in freezer bags or containers.

Salted butter can be used, just minimize or omit the salt.

Coconut can be your choice a regular shredded or a finely desiccated type.