Classic Canadian Nanaimo Bar Cookies
Nanaimo Bars originated in Nanaimo, Canada. I discovered them at a Christmas Exchange cookie party. The bottom layer is a chocolate cookie, laced with finely chopped coconut and nuts. The middle layer is a delightful custard filling, topped with a chocolate topping. Oh my! They are one of the first cookies to go when I bring them to a potluck.
Ingredients
- BOTTOM LAYER:
- 1/2 cup unsalted butter room temperature
- 1/4 cup sugar
- 5 tablespoons unsweetened cocoa powder
- 1 egg beaten
- 1 1/2 cups graham cracker crumbs
- 1/2 cup walnuts finely chopped (or pecans or almonds)
- 1 cup coconut more traditional, but I don't add this
- MIDDLE AND SECOND LAYER:
- 1/2 cup unsalted butter
- 2 cups powdered confectioners sugar
- 2 tablespoons and 2 teaspoons cream
- 2 tablespoons vanilla custard powder I use Bird's brand You can use vanilla pudding mix, but it doesn't taste as good
- TOP LAYER:
- 8 squares semi-sweet chocolate 1-ounce each
- 2 to 4 tablespoons unsalted butter
Instructions
- Bottom layer:
- Melt first 3 ingredients, butter, sugar and cocoa powder in top of double boiler. Add egg and stir to cook and thicken. Remove from heat.
- Stir in crumbs, coconut (if using and nuts. Press firmly into an un-greased 8-inch x 8-inch pan. I like to line mine with parchment paper.
- Middle layer:
- Cream butter, cream, custard powder, and confectioners sugar together well. Beat until light. Spread over bottom layer.
- Top layer:
- Melt chocolate and butter over low heat. Note: I melt the chocolate in the microwave, and add a little bit of half & half as well-- maybe 2 tablespoons.
- Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator for at least two hours before cutting.
- These are very rich, so I cut these into small squares.