Nanaimo Bars

These are a Canadian favorite that I first had on my mission. They are so good, and SO easy to make. You will love them. Oh, and I don't like coconut on a regular basis, but love these. So even if you don't particularly like coconut, you still need to try them.

Bottom Layer

1/2 c. unsalted butter

1/4 c. sugar

5 Tbsp. cocoa powder

1 egg, beaten

1 3/4 c. graham cracker crumbs

1/2 c. finely chopped almonds

1 cup coconut

Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts, and coconut. Press firmly into an ungreased 8x8 pan.

*if you don't have a double boiler, I just used a normal sauce pan on med-low heat stirring constantly.

Second layer

1/2 c. unsalted butter, room temperature

2 Tbsp + 2 tsp heavy cream

2 Tbsp Bird's vanilla custard powder

2 c. powdered sugar

Cream butter, cream, custard powder, and sugar together well. Beat until light. Spread over bottom layer.

*Bird's vanilla custard powder is really only available in Canada and the UK (or online for a rediculous price). But a good substitute is instant vanilla pudding powder, which is what I used.

Topping

4 squares semi-sweet chocolate (1 oz. each)

2 Tbsp unsalted butter

Melt chocolate and butter over low heat. Cool a little. When cool, but still liquid, pour over second layer and chill in the refigerator until set.

*I used semi-sweet chocolate chips which is a little less than a cup for 4oz. And I also did it in the microwave which only meant instead of pouring the chocolate on, I had to spread it. But remember, you don't want to over heat chocolate. I probably heated it for no longer the 45-50 seconds.