Roxane’s Nanaimo Bar Recipe

 

Bottom Layer

1/2 cup unsalted butter

1/4 cup sugar

5 tbsp. cocoa

1 egg, beaten

1 1/4 cups graham wafer crumbs

1/2 cup almonds, finely chopped

1 cup coconut

 

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken (will look kind of nasty, but will taste good when all done). Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

 

Second Layer

1/2 cup unsalted butter

2 Tbsp. and 2 Tsp. cream

2 Tbsp. vanilla custard powder (You can use vanilla pudding mix as well)

2 cups icing sugar

 

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. Keep in refrigerator while making the 3rd layer.

 

Third Layer

4 squares semi-sweet chocolate (1oz each)

2 Tbsp unsalted butter

 

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