Ingredients
The following ingredients have 24 Servings
- 1 cup shredded coconut
- 2 cups graham cracker crumbs
- 1/2 cup chopped pecans
- 14 tablespoons butter (unsalted or semi-salted), separated into 8 tablespoons, 4 tablespoons, and 2 tablespoons
- 1/4 cup sugar
- 5 tablespoons cocoa powder
- 1 egg, beaten
- 2 cups confectioner\'s sugar
- 1 tablespoon custard powder (we use Bird\'s)
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 115 grams semi-sweet chocolate
Instruction
- First, to make the base, mix together the coconut, graham cracker crumbs, and chopped pecans in a large bowl. Set aside.
- Melt 8 tablespoons of butter over a double boiler.
- Add the cocoa powder and the sugar. Mix well.
- Add the egg slowly, while whisking constantly, and stir until smooth.
- Add the butter-cocoa mixture to the coconut-graham cracker mixture and combine well.
- Pat the mixture down firmly and evenly in a 8x12 inch baking dish.
- Allow the base to sit in the fridge for 3 - 4 hours.
- To make the filling, cream together 4 tablespoons of butter, the confectioner's sugar, the custard powder, the milk, and the vanilla extract.
- Spread the filling mixture over the chilled base evenly.
- Allow the nanaimo bars to sit in the fridge for 3 - 4 hours to set the filling.
- Finally, to make the chocolate coating, melt the remaining two tablespoons of butter and chocolate together (either over a double boiler or in the microwave).
- Pour the melted chocolate over the filling layer of the nanaimo bars and spread the chocolate out evenly.
- For the final time, allow the nanaimo bars to set in the fridge for a minimum of two hours.
- Bring the nanaimo bars to room temperature (15 minutes outside the fridge should do) before cutting into squares to avoid cracking the chocolate. Cut either square or bar shapes.
