Nanaimo Bar Recipe

“na nye mo”

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Variations on the Second Layer

Peanut Butter Filling

2 T Custard powder
1/4 c Milk
2 Tbsp Butter; softened
1/2 c Peanut butter, smooth
2 c Sugar icing sugar or confectioners -sifted

Grand Marnier Filling

2 c Icing Sugar
1/4 c Butter; softened
1/4 c Grand Marnier or orange -liqueur
1 tb Orange rind; coarsely grated

Cherry Filling

1/4 c Butter; softened
1 Tbsp. Cherry juice
2 c Icing sugar
1/3 c Maraschino cherries; chopped
drop or 2 of red food coloring

Mint Filling

1/3 cup butter
3 Tbsp custard powder, Bird’s brand
(or substitute jello pudding powder)
1/4 cup milk
3 cups icing sugar
1 tsp. peppermint flavoring
1 or 2 drops green food coloring as desired.

Cappuccino Filling

2 Tbsp milk
3 Tbsp unsalted butter
2 tsp instant coffee or espresso powder
1/2 tsp vanilla
2 cups icing sugar (aka powdered or confectioners)

Bailey’s Irish Cream

1/3 cup butter
3 Tbsp custard powder, Bird’s brand
(or substitute vanilla jello pudding powder)
1/4 cup Bailey’s Irish Cream
2 – 3 cups icing sugar