The pride of Nanaimo, B.C., these bars have a crumb base layered with a creamy custard filling and a chocolaty topping. Best served at room temperature, the bars keep well refrigerated or frozen.
- Portion size 25 servings
- Credits : Canadian Living: Holiday 2012
MethodIn bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg, stirring until combined.
Press into parchment paper–lined 9-inch (2.5 L) square 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, making 3 additions of sugar and 2 of milk and adding up to 1 tsp 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 chocolate is almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is completely set, about 30 minutes. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in foil and freeze for up to 2 weeks.) Cut into bars.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 65 mg
- Sugars 16 g
- Protein 1 g
- Calories 150.0
- Total fat 9 g
- Potassium 62 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 19 g
- Iron 4.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 4.0