Nanaimo Bars

Ingredients

• •Graham cracker crumbs
• •Cocoa powder
• •Coconut
• •Walnuts
• •Custard powder
• •Butter
• •Icing sugar
• •Semisweet chocolate

Steps

1. 1Melt butter with cocoa powder and sugar in a bowl set over simmering water, then whisk in a beaten egg and stir constantly until the mixture thickens slightly, which cooks the egg safely and builds a fudgy base.
2. 2Off the heat, stir in graham cracker crumbs, shredded coconut, and chopped walnuts until everything is evenly combined into a moist, crumbly mixture.
3. 3Press this base firmly and evenly into a lined square pan, using the back of a spoon or a flat-bottomed glass to compact it into a smooth layer, then chill it until firm.
4. 4For the middle layer, beat softened butter with icing sugar, custard powder, and a little milk or cream until light and fluffy, forming a pale yellow custard buttercream.
5. 5Spread this custard layer evenly over the chilled base, smoothing the top, then refrigerate again until it firms up enough to hold a clean layer.
6. 6Melt semisweet chocolate together with a little butter until glossy and pourable, then spread it in a thin, even layer over the chilled custard layer.
7. 7Return the pan to the refrigerator just until the chocolate is set but not fully hardened, which makes it easier to slice cleanly without cracking.
8. 8Cut into small squares while still cold and keep refrigerated, since this is a no-bake treat best enjoyed chilled or at cool room temperature.