This decadent 3-layer dessert has chocolate on the top and bottom and sweet custard in the middle. It gets its name from the city of Nanaimo, on Vancouver Island, in British Columbia, Canada, where it has become a legend, and part of the culture.

Nanaimo Bars

Bottom Layer:
1/2 cup unsalted butter
1/4 cup sugar
5 Tbsp. cocoa
1 egg, beaten
1 1/4 cups graham wafer crumbs
1/2 cup finely chopped almonds (or walnuts)
1 cup coconut (unsweetened or sweetened)

1. Melt butter, sugar and cocoa in the top of a double boiler (if you don’t have a double boiler, you can made do with a saucepan nested in a larger saucepan partially filled with water). (Caution: do not bring to a boil, just heat to the melting point. Otherwise, when you add the egg, it will cook upon contact, making something like scrambled egg).

2. Stir in beaten egg. Cook and stir until mixture thickens.

3. Remove from heat and stir in graham cracker crumbs, chopped almonds and coconut.

4. Firmly press into an ungreased 8″ x 8″ pan. Chill.

Middle Layer:
1/2 cup unsalted butter
2 Tbsp. and 2 tsp. cream to 3 Tbsp. cream (can substitute half-and-half or milk)
2 Tbsp. vanilla custard powder (can substitute 2 Tbsp. instant vanilla pudding powder)
2 cups icing sugar

1. Beat together until light (use a mixer, if you like).

2. Spread over bottom layer. Chill again.

Top Layer:
4 squares (4oz.) semi-sweet chocolate
2 Tbsp. unsalted butter

1. Melt over low heat.

2. Cool slightly so not hot, but still liquid. Pour over middle layer and spread to cover.

3. Chill in refrigerator.

Cut into squares with a sharp, warmed knife.

VARIATIONS:
Try making the middle layer of buttercream in mint, peanut butter, chocolate or mocha flavors.
Mint: Add 1 tsp. peppermint extract, a little green food coloring and additional icing sugar (approx. 1/4 cup) to middle layer.
Peanut Butter: Reduce butter in middle layer to 1/3 cup. Add 1/3 cup peanut butter. Beat with about 1/2 cup icing sugar.