Image: Excerpted from Miss Vickie's Kitchen by Vickie Kerr
Nanaimo Bars are a uniquely Canadian dessert that take their name from Nanaimo, British Columbia. Make this no-bake, three-layer recipe in easy-to-follow steps.
- 1 cup plus 2 Tbsp unsalted butter, divided
- 1/4 cup granulated sugar
- 5 Tbsp unsweetened cocoa powder (like Fry’s)
- 1 egg, beaten
- 1 1/2 cups graham wafer crumbs
- 1 cup finely shredded unsweetened coconut
- 2 Tbsp heavy cream
- 2-1/2 Tbsp vanilla custard powder (1 envelope, like Bird’s)
- 2 cups icing (confectioner’s) sugar
- 1/2 tsp pure vanilla extract
- Three 1 oz squares semi-sweet baking chocolate
1 Melt 1/2 cup butter, the granulated sugar, and the cocoa in a very heavy saucepan on low heat.
2 Whisk in the beaten egg. Cook, stirring constantly to thicken.
3 Remove from the heat. Stir in the graham crumbs and coconut.
4 Turn the chocolate mixture into an ungreased 8- x 8-inch pan. Press down with your fingers to spread evenly.
5 Cream the 1/2 cup butter, cream, custard powder, icing sugar, and vanilla together. Beat well with a spoon. Spread over the crumb layer.
6 Melt the chocolate and the remaining 2 tbsp butter in a heavy saucepan on very low heat.
7 Drizzle the melted chocolate over the second layer, spreading evenly with a back of a spoon. Refrigerate for at least 2 hours.
8 Bring to room temperature and cut into squares.
Yields 24 small squares.
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Excerpted from Miss Vickie's Kitchen by Vickie Kerr. Recipes Copyright © 2014 Vickie Kerr, Photography copyright © 2014 John Sherlock. Excerpted by permission of Raincoast Books, Richmond, B.C. All rights reserved.