Crystal's Nanaimo Bars

A recipe from Fort Frasier, British Columbia.

Base: (ingredients at room temperature)

• 1/2 cup softened butter
• 1/4 cup granulated sugar
• 5 Tbsp cocoa powder
• 1 tsp vanilla
• 1 beaten egg
• 2 cups graham wafer crumbs
• 1 cup coconut
• 1/2 cup chopped walnuts

Icing:

• 1/4 cup softened butter
• 3 Tbsp milk or cream
• 2 Tbsp vanilla custard powder
• 2 cups sifted icing sugar

Chocolate topping:

• 4 squares semi-sweet chocolate
• 1 tbsp softened butter

OR if you don't have chocolate squares, make the chocolate topping with cocoa:

• 4 tablespoons cocoa powder
• 5 tbsps. sugar
• 5 tbsps. softened butter

Base:

1. Grease a 9-inch square pan.
2. Combine butter, sugar, cocoa, beaten egg and vanilla in a heat-proof bowl, or the top of a double boiler.
3. Set the bowl in boiling water and stir well until butter has melted.
4. The mixture should resemble soft custard.
5. In a separate bowl, combine graham wafer crumbs, coconut and nuts. Blend well.
6. Stir graham wafer mixture into custard mixture.
7. Pack evenly into prepared pan.
8. Allow to cool while you make the icing.

Icing:

1. Cream 1/4 cup butter.
2. In a separate bowl, combine 3 Tbsp milk or cream with 2 Tbsp vanilla custard powder.
3. Add custard mixture to the butter.
4. Gradually mix in 2 cups sifted icing sugar.
5. When icing is thoroughly mixed, spread it over the cooled base layer in the pan.
6. Let stand for 15 minutes to harden somewhat while you prepare the chocolate.

Chocolate:

1. Melt 4 squares of semi-sweet chocolate with 1 Tbsp butter.
2. If using the cocoa powder substitute, cream butter and mix in cocoa and sugar.
3. Spread the chocolate over the custard icing layer.
4. When layers are set, cut into bars.

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