Nanaimo Bars

I've seen a few versions of this recipe - and I bet it's one of those that you can play with to individualize. This one I made last week and they did a disappearing act quite quickly.

1st Layer

1/2 cup butter
1/4 cup brown sugar
5 tablespoons Hersheys Unsweetened Cocoa
1 beaten egg
1 teaspoon Vanilla
2 cups Graham Cracker Crumbs
1/2 cup chopped Walnuts
1 cup shredded Coconut

Combine butter, sugar, cocoa, vanilla and egg in a Pyrex bowl or double boiler. Mix well and set over a pan of boiling water. Stir until butter melts. Remove from heat. Add graham cracker crumbs, coconut and walnuts. Stir well. Pack evenly in a buttered 9 inch square pan and chill for 1/2 hour.

2nd layer

1/2 cup butter
1/4 cup milk
2 tablespoons vanilla custard powder. (Can substitute the same amount of Jello cook & serve vanilla pudding mix powder)
1 teaspoon vanilla.
2 cups Confectioners sugar.

Cream butter, combine the custard powder and milk and add to batter. Blend in sugar beating until smooth. Spread on 1st layer and let stand in refrigerator for an hour till it hardens.

3rd layer

3 squares semisweet chocolate.
1/4 cup butter

Melt chocolate and butter together and spread over 2nd layer.
Chill for an hour. (I left them overnight.)

This is very rich! Cut into 1 inch squares using a sharp knife. To assure the top layer doesn't crack you can dip the knife into very hot water and score through the top layer that way.

Enjoy!
Mary