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Daring Bakers – Nanaimo Bars

Author: Gaby Dalkin

Ingredients

  • Bottom Layer
  • 1/2 cup Unsalted Butter
  • 1/4 cup Granulated Sugar
  • 5 tablespoons Unsweetened Cocoa
  • 1 Large Egg Beaten
  • 1 1/4 cups Gluten Free Graham Wafer Crumbs
  • 1 cup Coconut Shredded, sweetened or unsweetened
  • Middle Layer
  • 1/2 cup Unsalted Butter
  • 2 tablespoons and 2 teaspoons Heavy Cream
  • 2 tablespoons Vanilla Custard Powder
  • 2 cups Icing Sugar
  • Top Layer
  • 4 ounces Semi-sweet chocolate
  • 2 tablespoons Unsalted Butter

Instructions

  • 1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
  • 2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
  • 3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.