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The Ultimate Nanaimo Bar


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Bottom Layer:
1/2 cup of unsalted butter
1/4 cup of sugar
5 tbsp of cocoa
1 egg, beaten
1 3/4 cups of graham wafer crumbs
1/2 cup of finely chopped almonds
1 cup of coconut

Second Layer:
1/2 cup of unsalted butter
2 tbsp and 2 tsp of cream
2 tbsp of vanilla custard powder
2 cups of icing sugar

Third Layer:
4 squares of semi sweet chocolate (1oz each)
2 tbsp of unsalted butter


Bottom Layer:


Melt the first 3 ingredients in top of a double boiler.


Add egg and stir to cook and thicken.


Remove from heat.


Stir in crumbs, coconut and nuts.


Press firmly into an ungreased 8x8 pan.


Second Layer:


Cream butter, cream, custard powder and icing sugar together well.


Beat until light.


Spread over the bottom layer.


Third Layer:


Melt the chocolate and butter over low heat.


Cool.


When cool, but still liquid, pour over the second layer and chill.


Best served at room temperature , stores well in the freezer.


Pairs Well With


Notes

A dash of local for every season
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