Whenever I do Christmas baking, Nanaimo Bars are a must. Living here on Vancouver Island, only a couple of hours from Nanaimo, it seems almost obligatory. This recipe, culled from the Victoria Times Colonist many years ago, was the winner of a contest in Nanaimo in 1986, whereby they sought the ultimate Nanaimo Bar. The lady who submitted it was called Joyce Hardcastle. I have enjoyed her recipe every year since then.
The Ultimate Nanaimo Bar
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 5 tablespoons cocoa
- 1 egg, beaten
- 1 3/4 cups graham wafer crumbs
- 1/2 cup finely chopped almonds
- 1 cup coconut
Melt the first three ingredients in top of a double boiler (or in pot over very low heat). Add, egg and stir to cook and thicken. Remove from heat and stir in the crumbs, nuts and coconut. Press into a greased 8×8 pan. Allow to cool before adding next layer.
- 1/2 cup unsalted butter
- 2 tablespoons and 2 teaspoons cream
- 2 tablespoons Birds custard powder (or vanilla custard powder)
- 2 cups icing sugar
Cream the butter and sugar and beat in the custard powder and sugar until light and fluffy. Spread over the bottom layer and cool.
- 4 squares (ounces) semi-sweet chocolate
- 2 tablespoons unsalted butter
Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over the custard layer and chill in the refrigerator until set. Cut into squares. This is very rich, so do not make the pieces too large.
Note- Americans may find it difficult to obtain custard powder, and some substitute vanilla pudding mix.
You can colour the custard section green and add a few drops of peppermint oil for a more Christmassy bar:)
Hope you enjoy:)
