Nanaimo Bars (Na- Neye- Mo)
1/2 cup butter
5 tablespoons white sugar
5 tablespoons unsweetened cocoa powder
2 cups gluten-free graham cracker crumbs
1 cup shredded unsweetened coconut
1/2 cup finely chopped walnuts
1/2 teaspoon vanilla extract
1/2 cup butter
1/4 cup milk or non-dairy milk alternative
1/4 cup custard powder (Can substitute Jello Vanilla Pudding)
4 cups sifted icing sugar
4 ounces of semi-sweet chocolate 4 squares
2 tablespoons butter
Make the chocolate cookie base
Place softened butter, sugar, cocoa, egg, and vanilla extract in a small bowl and set in a pan of boiling water.
Stir until butter is melted and mixture thickens.
Remove bowl from water bath and add graham cracker crumbs, coconut, and walnuts. Mix well.
Spread chocolate coconut mixture in a 9x13 ungreased pan. Pack it down firmly with the back of a spoon.
Place in fridge to cool for about an hour before adding icing.
Make the custard icing
Mix milk and custard powder together, then fold into creamed butter.
Gradually stir in sifted icing sugar to make a stiff icing.
Spread evenly over chocolate base and allow to set in the fridge, about an hour.
Make the chocolate topping
Slowly melt semi-sweet chocolate and butter in a small double boiler, being careful not to burn the chocolate. Once melted, pour over top and place in fridge to harden. Or place on freezer for about 20 min. to harden quicker.
Cut into small squares and enjoy!
Of course you can substitute regular graham cracker crumbs if you don't need this to be gluten-free. You can use dairy milk (cow, goat) or non-dairy alternatives (almond, cashew) in this recipe. Nanaimo bars freeze well, so make these ahead of time and freeze for later.
After you make these you will qualify to get your Canadian citizenship that is how Canadian these bars are. xo