Nanaimo Bars
"Bastion City" style, via Roberta and Dave
Ingredients
Crust
- 3/4 cup
- butter
- 3/4 cup
- sugar
- 7 tbsp
- cocoa
- 1 1/2 tbsp
- vanilla
- 3
- eggs
- 3 cups
- graham wafer crumbs
- 1 1/2 cups
- coconut
- 3/4 cup
- walnuts or toasted almonds
Cream Filling
- 3/4 cup
- butter
- 3 tbsp
- Bird's Eye custard powder
- 5 tbsp
- milk
- 3 cups
- icing sugar
Chocolate Icing
- 6 oz
- semisweet chocolate
- 1 1/2 tbsp
- shortening
Instructions
Crust
Place a bowl over a pot of boiling water. Melt butter, stir in sugar.
Add remaining ingredients, stir until thickened.
Press into a 9x13” pan, chill 15 minutes.
Cream Filling
Beat ingredients together, spread over base and chill.
Chocolate Icing
Melt chocolate and shortening in microwave or double boiler. Spread over custard.
Prep
Chill slightly, until chocolate icing is no longer “wet-looking”, then slice. If chocolate gets too cold, it cracks when sliced.
Refrigerate or freeze.