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GOLGal Posted June 02, 2005 09:28 AM
Found this in one of the online newspapers I read. Never heard of it but maybe some of you have.
The Original Nanaimo Bar
Bottom Layer:
1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1-3/4 cups Graham wafer (cracker) crumbs
1/2 cup finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of a double boiler. Add egg; stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8x8-inch pan.
Second Layer:
1/2 cup unsalted butter
2 tablespoons plus 2 teaspoons cream
2 tablespoons Bird's Custard Dessert Mix
2 cups icing (powdered) sugar
Cream butter, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer:
4 squares semi-sweet chocolate (1-ounce each)
2 tablespoons unsalted butter
Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour evenly over second layer and chill in refrigerator
Found this in one of the online newspapers I read. Never heard of it but maybe some of you have.
The Original Nanaimo Bar
Bottom Layer:
1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1-3/4 cups Graham wafer (cracker) crumbs
1/2 cup finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of a double boiler. Add egg; stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8x8-inch pan.
Second Layer:
1/2 cup unsalted butter
2 tablespoons plus 2 teaspoons cream
2 tablespoons Bird's Custard Dessert Mix
2 cups icing (powdered) sugar
Cream butter, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer:
4 squares semi-sweet chocolate (1-ounce each)
2 tablespoons unsalted butter
Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour evenly over second layer and chill in refrigerator