½ cup (125 mL) unsalted butter (preferably European-style cultured butter)
5 Tbsp (75 mL) cocoa powder
¼ cup (50 mL) granulated sugar
1 egg, beaten
1 ¾ cups (425 mL) graham wafer crumbs
1 cup (250 mL) shredded coconut
½ cup (125 mL) almonds, finely chopped
Middle Layer
½ cup (125 mL) unsalted butter, softened
2 tbsp - 2 tsp (40 mL) whipping or heavy cream
2 Tbsp (30 mL) vanilla custard powder
2 cups (500 mL) icing sugar
Topping
4 oz (115 g) semi-sweet chocolate
2 Tbsp (30 mL) unsalted butter
Instructions
Bottom Layer
1. Pour 2 cups (500 mL) water into bottom of double boiler.
Place on stove over medium heat and bring water to simmer.
2. In top of double boiler; combine butter, cocoa and sugar;
place over simmering water. Heat, stirring, until butter has
melted and mixture is smooth.
3. Add beaten egg; stir until thick. Remove top of double
boiler from heat. Stir in graham wafer crumbs, coconut and
almonds.
4. Scrape into parchment paper-lined 8-inch (2 L) square
baking dish. Press firmly to create even bottom layer.
5. Tip- If you don’t have a double boiler, half-fill a saucepan
with water and heat over medium heat until water begins to
simmer. Then, place a metal or glass bowl over the
simmering water and proceed as directed.
Middle Layer
1. In bowl, cream together butter, cream and custard
powder. Gradually add icing sugar; beat until light and fluffy.
Scrape over bottom layer, smoothing top with spatula or
palette knife.
Topping
1. In clean double boiler, melt chocolate and butter together.
Remove from heat; let cool slightly. When cool, but still
liquid, pour over custard layer.
2. Cover and refrigerate until cold.
Originally Submitted
11/4/2017
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