Nobody disputes the origin of these treats (Nanaimo, B.C.), but there's always an opinion on the exact ingredients.
- Portion size 18 servings
- Credits : Canadian Living Magazine: July 2009
MethodIn bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.
Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.
Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.
Nutritional facts Per piece: about
- Sodium 97 mg
- Protein 2 g
- Calories 213.0
- Total fat 11 g
- Cholesterol 28 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 6.0