Ingredients: |
Ingredients: Graham Cracker Crust:
1¾ cups Graham cracker crumbs
½ cup toasted chopped pecans
1 cup finely shredded unsweetened coconut
½ cup unsalted butter
¼ cup granulated sugar
¼ cup cocoa powder
1 large egg, beaten
Vanilla Custard Layer:
¼ cup unsalted butter, room temperature
3 Tbsp milk
2 Tbsp vanilla custard powder or cornstarch
2 cups powdered sugar
1 tsp vanilla extract
pinch turmeric for colour, if using cornstarch (optional)
Chocolate Layer
2 bars (200g) Lindt Excellence 85% Cacao Dark Chocolate, broken into small pieces
2 Tbsp unsalted butter
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Directions: |
Directions:Graham Cracker Crust:
1. Line a 9 x 9 inch baking pan with parchment paper.
2. Mix graham cracker crumbs, chopped pecans and shredded coconut together in a medium bowl.
3. In a double boiler or heat safe bowl set over a saucepan with simmering water, melt ½ cup butter, sugar and cocoa powder. Add the beaten egg in a stream as you whisk the mixture. Cook until thickened like pudding. Remove from heat and stir into the dry mixture until well combined. Press into prepared baking pan as evenly as possible. Chill in refrigerator.
Vanilla Custard:
4. In a stand mixture fitted with a paddle attachment, cream all the ingredients together at medium speed for about 3 to 5 minutes or until light. The mixture should be thick but spreadable, Add extra splashes of milk if too thick.
5. Spread evenly onto bottom crust layer in pan. Return to refrigerator.
Chocolate Layer:
6. In a clean double boiler, stir the chocolate and 2 Tbsp butter until melted. Let cool slightly.
7. While still runny, spread over the custard layer. Smooth out with a spatula. chill in the refrigerator for at least an hour.
8. Cut into 9 to 16 squares. |
This recipe for Nanaimo Bars is from