Nanaimo Bars

Thank you Canada!  I love Nanaimo Bars, the original flavor has a vanilla buttercream layer but other flavors are delicious too.  You can make many different flavor combinations by changing the buttercream or second layer.  Why not try peanut butter, mocha, maple, chocolate, raspberry, strawberry, cherry almond.  The list is endless, just add a little of something wonderful to the buttercream before spreading it over the bottom chocolate crumb layer.  For Christmas, how about eggnog or finely crushed candy cane.  For this post I made the original recipe and mixed 2 Tbl finely crushed candy cane into the buttercream.  Anyway you make them, they are simply wonderful!

BOTTOM LAYER:
1/2 cup butter
1/4 cup sugar
5 Tbl cocoa
1 egg, beaten
1¾ cup graham cracker crumbs
1/2 cup finely chopped almonds
1 cup coconut

Melt together butter, sugar, and cocoa in double boiler.  Add some of the cocoa mixture to the beaten egg in a bowl, to warm it then add the egg to the cocoa mixture and stir to cook and thicken.  Remove from heat.  Stir in graham cracker crumbs, almonds, and coconut.  Press firmly into an ungreased 8 X 8 pan.

SECOND LAYER:
1/2 cup butter
2 Tbl plus 2 tsp cream or half & half
2 Tbl vanilla custard powder (such as Birds)
2 cups powdered sugar

Cream butter, cream, custard powder, and powdered sugar with electric mixer.  Beat until light and fluffy.  Spread over bottom layer.

THIRD LAYER:
4 squares semi-sweet chocolate (1 oz each)
2 Tbl butter

Melt chocolate and butter over low heat.  Cool.  When cool, but still liquid, pour over second layer and chill in refrigerator.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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