Ingredients: |
Ingredients: For bottom layer:
1/2 cup (125 ml) unsalted butter (preferably European-style cultured butter)
5 Tbsp (75 ml) cocoa powder
1/4 cup (50 ml) granulated sugar
1 egg, beaten
1 3/4 cups (425 ml) graham wafer crumbs
1 cup (250 ml) shredded coconut
1/2 cup (125 ml) almonds, finely chopped
For middle layer:
1/2 cup (125 ml) unsalted butter, softened
2 tbsp + 2 tsp (40 ml) whipping or heavy cream
2 Tbsp (30 ml) vanilla custard powder
2 cups (500 ml) icing sugar
For topping:
4 oz (115 g) semi-sweet chocolate
2 Tbsp (30 mL) unsalted butter
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Directions: |
Directions:For bottom layer:
1. Pour 2 cups (500 ml) water into bottom of double boiler (or half-fill a saucepan with water and heat over medium until water simmers, and place a glass bowl over the simmering water). Place on stove over medium heat and bring water to simmer.
2. In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.
3. Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.
4. Scrape into parchment paper-lined 8 inch (2 L) square baking dish. Press firmly to create even bottom layer.
For middle layer:
1. In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy.
2. Scrape over bottom layer, smoothing top with spatula or palette knife.
For topping:
1. In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.
2. Cover and refrigerate until cold. |
This recipe for Nanaimo Bars is from