Nanaimo Bars - The Ottawa version!

I have created this recipe from several different sources, i.e. from a very old Baker's chocolate brochure, a Bird's Custard pamphlet and four cookbooks. The bottom crust layer sticks together well because the mixture contains an egg and during the assembly step, this mixture is cooked--a bonus if you're not a fan of eating food with raw eggs! This recipe is a family favourite. On my daughter's sixth birthday, as a treat, I let her eat one in the bathtub. I blame Dr. Suess' and the Cat in the Hat for sparking my interest in eating cake in the bathtub. Such decadence! I hope you enjoy the recipe.

Nanaimo Bars

Grease a 9-inch square cake pan.

In a saucepan combine:

½ cup butter

¼ cup white sugar

5 tbsp cocoa

1 egg

1 tsp vanilla

Cook over medium heat, stirring constantly, until smooth and slightly thickened.

Stir in:

1 2/3 cups fine graham wafer crumbs

1 cup desiccated coconuts

½ cup chopped walnuts

Press into prepared pan. Chill for 30 minutes.

Meanwhile prepare filling:

¼ cup butter, softened

3 tbsp milk

2 tbsp Bird’s or vanilla Custard Powder

2 cups icing sugar

Combine butter, milk and custard powder. Blend in icing sugar. Spread over base. Chill 15 minutes.

For the top chocolate layer:

4 squares semi-sweet chocolate

1 tbsp butter

Partially melt chocolate with butter in microwave or over hot water (watch carefully). Remove from heat; stir until melted. Quckly spread over custard layer with spatula. Chill for 30 minutes or until set. Cut into squares. Store in the refrigerator. {Store in the freezer with duct tape and mislabel as Lima Bean Stew, otherwise they’ll be discovered and devoured within the day!}