Naniamo Bars

YIELD

1 pan

BASE LAYER INGREDIENTS

½ cup (1 stick) unsalted butter

¼ cup granulated sugar

5 T cocoa powder

1 ea large egg, beaten

1 tsp vanilla extract

1¾ cups graham cracker crumbs

3/4 cup shredded coconut

CUSTARD FILLING INGREDIENTS

½ cup (1 stick) unsalted butter, softened

2 cups powdered sugar

2 T custard powder (or vanilla pudding mix)

2 T milk

CHOCOLATE TOPPING INGREDIENTS

1 cup semi-sweet chocolate chips

2 T unsalted butter

METHOD

Prepare the Base Layer:

1. Melt the butter in a medium saucepan over low heat.

2. Stir in sugar and cocoa powder until combined.

3. Add the beaten egg gradually, stirring constantly until the mixture thickens slightly (do not overheat to avoid scrambling the egg).

4. Remove from heat and stir in vanilla, graham cracker crumbs, shredded coconut, and nuts (if using).

5. Press the mixture evenly into an 8x8-inch (20x20 cm) pan. Refrigerate while preparing the filling.

Make the Custard Filling:

1. In a mixing bowl, beat the softened butter until creamy.

2. Add powdered sugar, custard powder, and milk. Beat until smooth and fluffy.

3. Spread the custard filling evenly over the chilled base layer. Return to the refrigerator to firm up (about 15 minutes).

Add the Chocolate Topping:

1. Melt the chocolate chips and butter over a double boiler until smooth.

2. Pour the melted chocolate over the custard layer and spread evenly.

3. Chill the bars in the refrigerator until the chocolate is set, about 30 minutes.

Cut and Serve:

Before cutting, let the bars sit at room temperature for 5-10 minutes to prevent the chocolate from cracking. Alternatively, score the top while the chocolate is setting. Cut into squares or rectangles.