These Nanaimo bars, from Michael Bonacini, are rich and decadent.
Nanaimo Bar
Serves 12 – 14
Ingredients:
Bottom Layer
1/2 cup unsalted butter
1/4 cup granulated sugar
5 tbsp high quality cocoa powder
1 egg, beaten
1 1/4 cups graham wafer crumbs
1 cup shredded coconut, sweetened or unsweetened
1/2 cup almonds, finely chopped
Middle Layer
1/2 cup unsalted butter
2 tbsp sour cream
2 tbsp cream
2 tbsp vanilla custard powder
2 cups icing sugar
Top Layer
4 1-oz squares semi-sweet chocolate
2 tbsp unsalted butter
Method
For the bottom layer, melt the butter, sugar, and cocoa powder in a double boiler. Add the beaten egg and stir in lightly. Remove from heat, stir in the graham wafer crumbs, coconut, and almonds. Press the mixture firmly into an 8-inch square pan.
For the middle layer, cream together the butter, sour cream, cream, custard powder, and icing sugar. Spread over the bottom layer.
For the top layer, melt the chocolate and butter in a double boiler over low heat. Once melted, remove from heat, and allow to cool slightly. While still melted, pour over the second layer. Chill in the refrigerator for at least 2 hours before serving.
Recipe courtesy Michael Bonacini