Nanaimo Bars
Serves: 24
Cook time: 30 mins
Ingredients
| 1 cup | Angel Flake coconut |
| 2 Tbsp | Bird's Custard Powder |
| 1 Tbsp | butter |
| ¼ cup | butter, softened |
| ½ cup | butter, softned |
| 1 | egg |
| 2 cups | graham wafer crumbs |
| 2 Tbsp | granulated sugar |
| 2 cups | icing sugar, sifted |
| 3 Tbsp | milk |
| 1 oz | Semisweet chocolate |
| ½ oz | Semisweet chocolate, melted, cooled |
| 1 tsp | vanilla |
Steps
Base
- Semisweet chocolate, melted and cooled
- graham wafer crumbs
- Angel Flake coconut
- butter - softened
- granulated sugar
- vanilla
- egg
Combine base ingredients, mix well. Press into 9 inch (2.5 l) square cake pan. Chill
FILLING
- butter - softened
- milk
- Bird's Custard Powder
- icing sugar - sifted
Combine butter, milk and custard powder . Blend in icing sugar until smooth. Spread over base. Chill at least 15 minutes
GLAZE
- Semisweet chocolate
- butter
Partially melt chocolate with butter over hot water. Remove from heat and stir until completely melted. Spread over custard layer. Chill; store in refrigerator. Will keep up to one month. Makes 24 bars.
Notes
Original recipe said "4 squares Semisweet chocolate" and "2 squares Semisweet chocolate, melted, cooled"