Nanaimo Bars

This is without a doubt an old family favorite. We grew up on these and love to revisit the past as much as possible. They have been added to the list of favorites for the next generation because they have lots of chocolate, nuts and coconut too!

The first order of business is to make sure you have some Custard Powder. It's hard to find but it's worth the hunt. It can be found in Trader Joe's, Cost Plus or any place that does some importing since it's not usually an American ingredient. Don't let that scare you off because I have recently found it in a dollar store of all places. Once you have that you are ready to go.
Base:

• 1/2 cup butter
• 1/4 cup sugar
• 1 egg
• 1 tsp good vanilla
• 1 Tbsp cocoa
• 2 cups graham-cracker crumbs
• 1 cup unsweetened coconut
• 1/2 cup chopped walnuts

Creamy Center:

• 1/4 cup soft butter
• 2 cups powdered sugar
• 3 Tbsp milk
• 2 Tbsp Custard Powder

Chocolate Topping:

• 8 oz good semi-sweet chocolate
• 2 Tbsp butter

Base:  Put the butter, sugar, egg, vanilla and cocoa in the top of a double boiler ( I use a metal bowl over a pot) and put the pot on medium. The bottom pot should have water in it. Stir with a wisk until the mixture is slightly thick, at least 5 minutes. Remove from heat. Mix the graham cracker crumbs, coconut and nuts into a large bowl. Add the hot chocolate mixture over the crumbs and stir with a wooden spoon. Put this mixture into a pan that has been sprayed with Pam. I use an 8x10 glass casserole dish. Pat this mixture down with your hands into a smooth base layer. Chill for 15 minutes.

Center: Blend the softened butter, powdered sugar, milk and custard powder in a bowl with an electric mixer until smooth. Spread this carefully over the base when it has chilled. Then put this back in the fridge.

Topping: Melt the chocolate and butter in the top of the double boiler until it is smooth. I let this cool a bit then I carefully pour it evenly on the top of the chilled creamy layer. Spread carefully. Put it back in the fridge to chill for at least 15 minutes before cutting. A warmed knife will cut through the chocolate and all layers beautifully. I store my bars in the since I live in the desert and it's hot here! (This is a great summer time recipe because you never turn on your oven.) They don't last long so long-term storage is never an issue. Enjoy.