Nanaimo Bars

By melissaf

A chocolate-, almond-, and coconut-enriched graham crust supports a dense layer of buttercream topped with a slick of semisweet chocolate.

Ingredients

• INGREDIENTS
• 20 tbsp. unsalted butter, softened
• 5 tbsp. Dutch-process cocoa powder
• 1/4 cup sugar
• 1 1/4 cups graham cracker crumbs
• 1 cup unsweetened shredded coconut
• 1/2 cup ground almonds
• 1 egg
• 2 cups confectioners’ sugar
• 3 tbsp. heavy cream
• 2 tbsp. powdered milk
• 2 tsp. vanilla extract
• 8 oz. bittersweet chocolate

Details

Adapted from saveur.com

Preparation

Step 1

1. Heat 8 tbsp. butter, cocoa, and sugar in a 2-qt. saucepan over medium heat until melted and smooth; stir in crumbs, coconut, almonds, and egg. Transfer to a parchment paper—lined 8”x 8” baking pan and press evenly into bottom; set aside.

2. Beat 8 tbsp. butter, confectioners’ sugar, cream, powdered milk, and vanilla in a bowl on medium speed of a hand mixer until smooth and fluffy; spread over chocolate layer.

3. Melt remaining butter and chocolate in a 2-qt. saucepan over medium-low heat; spread over vanilla layer. Chill until set, at least 4 hours. Cut into squares to serve.

SERVES 8–10