Nanaimo Bars

By Alqualonde

Notes: Left out the desiccated coconut because don't really like it, and can substitute pecan nuts for the walnuts, and roasted them for more flavor.

Ingredients

• Bottom layer
• 300 g digestive biscuits
• 170 g melted butter
• 75 g caster sugar
• 45 g cocoa powder
• 2 eggs
• 1 teaspoon vanilla extract
• 100 g desiccated coconut, I left this out
• 75 g pecans, coarsely chopped & roasted
• Middle layer
• 85 g butter, softened
• 345 g icing sugar
• 3 tablespoons custard powder
• 100 ml double cream
• Top layer
• 225 g good dark chocolate, finely chopped
• 200 ml double cream
• 40 g butter

Details

Adapted from cherrapeno.com

Preparation

Step 1

Line the base and sides of a 23 x 33cm baking pan with baking parchment.

For the bottom layer:
Pulse the biscuits in a food processor until they resemble fine breadcrumbs (or crush them finely in a plastic bag, using a rolling pin).
Melt the butter in a medium sized saucepan, remove from the heat and whisk in the sugar and cocoa powder. Gradually beat in the eggs and put the pan back onto the heat. Cook for about 1 minute, whisking constantly, until the mixture thickens. Remove from the heat and stir in the vanilla, coconut (if using), biscuit crumbs and the chopped roasted pecans.
Press this mixture into the prepared pan, pressing it down evenly and firmly, you can use the back of a spoon to do this. Chill for about an hour.

For the middle layer:
Beat the butter with an electric mixer until light and fluffy. Gradually beat in the icing sugar until smooth.
Add the custard powder and double cream, and beat slowly until the mixture is combined. Turn the mixer to a higher speed and beat until light and fluffy.
Spread over the chilled base in an even layer. Chill for another 30 minutes.

For the top layer:
Put the chocolate, cream and butter into a large microwavable bowl and heat for 30 seconds on high. Stir gently until the chocolate and butter has melted into the cream, making a smooth ganache. You may need to give the mixture an additional 15-30 seconds in the microwave. (This is my way to make ganache, Edd Kimber recommends that you heat the cream in a pan and pour it over the chocolate, before adding the butter.)
Pour the ganache over the custard layer evenly and chill to set.

To serve, cut into small squares using a sharp knife.