Nanaimo Bars: Line the
bottom and sides of a
9 inch (23 cm) square pan with
Bottom Layer: In a saucepan over
medium low heat, melt the butter.
Remove from heat and whisk, or stir, in the
sugar and cocoa powder and then gradually whisk in the beaten egg. Return the
saucepan to low heat and cook,
stirring constantly, until the mixture thickens (1 - 2 minutes). Remove
from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and
chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover
with plastic wrap
and refrigerate until firm (about one hour).
In your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and
creamy. Add the
remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little
more milk. Spread the filling evenly over the bottom layer, cover, and
refrigerate until firm (about 30 minutes).
Top Layer: Chop the chocolate into small pieces. Then, in a heatproof
bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread
the melted chocolate evenly over the filling and refrigerate for about 10
minutes or just until the chocolate
has set. Using a sharp knife, cut into squares.
Yield: Makes about 25 squares.
Preparation time 45 minutes.
Scan for Demonstration Video
1/2 cup (113 grams) unsalted
1/4 cup (50 grams)
1/3 cup (30 grams) unsweetened cocoa
powder (regular or
1 large (50 grams)
1 teaspoon (4 grams) pure
2 cups (200 grams)
Crumbs or crushed Digestive Biscuits
1 cup (65 grams)
sweetened or unsweetened dried
coconut (shredded or flaked)
1/2 cup (60 grams)
1/4 cup (55 grams)
at room temperature
2 - 3 tablespoons milk
tablespoons (20 grams)
(Bird's) or vanilla pudding powder
(2 grams) pure vanilla extract
2 cups (230
grams) powdered sugar (confectioners or icing)
4 ounces (115 grams)
1 tablespoon (14 grams) butter