- Portion size: 18 pieces
This recipe makes 18 pieces servings
|Per piece: about||-|
|total fat||11 g|
|sat. fat||6 g|
Nobody disputes the origin of these treats (Nanaimo, B.C.), but there's always an opinion on the exact ingredients.
- 1 cup 1cupgraham cracker crumbs
- 1/2 cup 1/2cupsweetned flaked coconut or shredded coconut
- 1/3 cup 1/3cupfinely chopped walnut halfwalnut halves
- 1/4 cup 1/4cupcocoa powder
- 1/4 cup 1/4cupgranulated sugar
- 1/3 cup 1/3cupbutter, melted
- 1 1eggeggs, lightly beaten
- 1/4 cup 1/4cupbutter
- 2 tbsp 2tbspcustard powder
- 1/2 tsp 1/2tspvanilla
- 2 cups 2cupsicing sugar
- 2 tbsp 2tbspmilk, (approx.)
- 4 oz 4ozsemisweet chocolate, chopped
- 1 tbsp 1tbspbutter
In 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.
Source : Canadian Living Magazine: July 2009