Name: Chocolate and Custard Layered Dessert (Nanaimo Bar)
Yield: 16 servings
Cuisine: Canadian
Ingredients: 1/2 cup unsalted butter (European style cultured); 1/4 cup white granulated sugar; 5 tbsp cocoa; 1 (beaten) egg; 1 1/4 cups graham wafer crumbs; 1/2 cup finely chopped almonds; 1 cup coconut; 1/2 cup unsalted butter (middle layer); 2 tbsp + 2 tsp cream; 2 tbsp vanilla custard powder; 2 cups icing sugar; 4 squares (4 oz) semi-sweet chocolate; 2 tbsp unsalted butter (top layer)

Dessert

16 servings

342 cal/serving

Instructions

Step 1

Melt butter, sugar and cocoa in a double boiler.

Unsalted butter (European style cultured)White granulated sugarCocoa

Step 2

Add beaten egg and stir until cooked and thickened.

Unsalted butter (European style cultured)White granulated sugarCocoaEgg

Step 3

Remove from heat.

Step 4

Stir in graham wafer crumbs, coconut and chopped almonds.

Graham wafer crumbsCoconutFinely chopped almonds

Step 5

Press the mixture firmly into an ungreased 8x8-inch pan.

Unsalted butter (European style cultured)White granulated sugarCocoaEggGraham wafer crumbsFinely chopped almondsCoconut

Step 6

Cream middle-layer butter, cream, custard powder and icing sugar together until light.

Unsalted butter (middle layer)CreamVanilla custard powderIcing sugar

Step 7

Spread the creamed middle layer over the bottom layer.

Unsalted butter (middle layer)CreamVanilla custard powderIcing sugar

Step 8

Melt semi-sweet chocolate and top-layer butter over low heat and allow to cool until still pourable.

Semi-sweet chocolateUnsalted butter (top layer)

Step 9

Pour the chocolate mixture over the middle layer and chill in the refrigerator until set.

Semi-sweet chocolateUnsalted butter (top layer)Unsalted butter (middle layer)CreamVanilla custard powderIcing sugar

Step 10

Cut into squares.

Step 11

Serve.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.