Nanaimo Bars

Now that work has settled down a bit I've started to get on top of our Christmas prep. Given that it is December 21 and we're so far behind things are going to be  a bit restrained this year. Restrained being a relative term . . . it is me after all. LOL

Seriously though, we're doing about half of the baking we normally do. Because we have cut back I am only making the cookies and squares I love or I know other's who will receive the gift of baking love. One that made the cut is Nanaimo Bars.

These are a popular Canadian confection named after the west coast city of Nanaimo, British Columbia. They consist of 3 layers, a cracker crumb and chocolate base, a custard flavored filling and then they’re finished with a chocolate coating. I love how there is so much going on in these layered bars, but it all so perfectly blends together.

I ate plenty of these at Christmas when I was a kid - both my grandmothers and my mom would make a pan so there was always plenty to enjoy wherever I was.

The instructions may appear to be long and tedious but these tasty treats are surprisingly super simple to make. They are a no bake bar after all. The hardest part for you will be the wait while they are chilling:-)

Nanaimo Bars

Base:
1/2 cup salted butter
1/4 cup sugar
5 Tbsp cocoa powder
1 large egg, lightly beaten
1 3/4 cup graham cracker crumbs
3/4 cup sweetened shredded coconut
1/2 cup finely chopped walnuts

Filling:
1/2 cup butter
3 Tbsp heavy milk
2 Tbsp custard powder
2 cups icing sugar

Top Layer
2/3 cup semi-sweet chocolate chips
2 Tbsp salted butter

Melt butter in a medium saucepan over medium heat. Remove from heat, add in sugar and cocoa powder and whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 - 2 minutes until mixture has thickened. Remove from heat. Add in graham cracker crumbs, coconut, and nuts and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish.

In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, milk and custard powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute Spread mixture into an even layer over graham cracker base. Chill.

Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.