Nanaimo Bars
Submitted by Bobbi Hill on May 14, 2009

Chocolate ganache and custard crème layered on a crust of coconut, oats, walnuts and chocolate.

Servings:
Group

Complexity:   
Easy

Total Time:
2 or 3 hours, including chilling time

Ingredients:
Bottom layer:
1/2 cup (1 stick) unsalted butter
1/4 cup granulated sugar
5 tablespoons cocoa powder
1 egg, beaten
1 tsp. vanilla extract
1 3/4 cups graham cracker crumbs or 1 1/2 cups rolled oats
1 cup coconut flakes
1/2 cup finely chopped walnuts or 1/2 cup almond meal

Middle layer:
1/2 cup (1 stick) unsalted butter, room temperature
3 Tbsp. whipping cream
2 Tbsp. instant vanilla-pudding mix
2 cups powdered sugar

Top layer:
4 squares (1 ounce each) semisweet chocolate
2 Tbsp. unsalted butter
1 Tbsp. white corn syrup
1/2 tsp. vanilla

Optional: melted white chocolate

Directions:
1. For bottom layer, melt butter, granulated sugar and cocoa powder together in the top of a double boiler over simmering water. Add the egg and stir constantly until thickened, about 2 to 3 minutes. Remove from heat. Stir in graham cracker crumbs, coconut and walnuts. Press firmly into an ungreased 8-by-8-inch pan. Chill.

2. For middle layer, cream butter, cream, instant vanilla-pudding mix and powdered sugar together. Beat until light. Spread over bottom layer. Chill.

3. For top layer, melt chocolate and butter over very low heat. Remove from heat and whisk in corn syrup and vanilla. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator about 15 minutes, then cut into bars.

If you like, before cutting, melt a little white chocolate, put it in a plastic sandwich bag and cut off the tip. Squeeze it over the top of the bars, making many horizontal lines, then draw a toothpick through the lines to make a decorative top.

Cook's Notes:
These bars can be made 3 to 4 days ahead and kept covered and refrigerated.

Makes about 25 small squares.