Cakespy: Nanaimo Bars

Name: Cakespy: Nanaimo Bars
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 2 Tbsps butter; 113 grams chocolate, coarsely chopped; 5 Tbsps cocoa; 473 milliliters confectioners sugar, sifted; 1 large egg, beaten; 2 Tbsps Custard Powder (such as Birds), or substitute pudding powder (instant); 355 milliliters finely crumbled graham crackers; 2 Tbsps heavy cream; 118 milliliters finely chopped nuts (such as almonds or pecans); 59 milliliters sugar; 237 milliliters shredded sweetened coconut

You can never have too many hor d'oeuvre recipes, so give Cakespy: Nanaimo Bars a try. This recipe serves 36. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 100 calories, 1g of protein, and 4g of fat. Head to the store and pick up butter, sugar, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil.

Ingredients you will need

Butter

Cocoa Powder

Sugar

Equipment you will use

Double Boiler

Add the beaten egg and stir constantly until the mixture begins to thicken.

Ingredients you will need

Egg

Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. Press down firmly into an ungreased 8 x 8-inch pan; try to make the mixture as flat as possible in the pan.

Ingredients you will need

Graham Cracker Crumbs

Coconut

Nuts

Equipment you will use

Frying Pan

Let this cool for about an hour.

Prepare the middle layer: in a stand mixer fitted with the paddle attachment, cream the butter, cream, custard powder, and confectioners' sugar together until very light and fluffy.

Ingredients you will need

Powdered Sugar

Custard Powder

Butter

Cream

Equipment you will use

Stand Mixer

Spread over the bottom layer, taking care to spread it as flat and evenly as possible. Return the pan to the refrigerator while you prepare the topping.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Prepare the top layer: in a medium saucepan or double boiler, melt the chocolate and butter over medium heat, stirring often to ensure that the mixture doesn't scorch.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Double Boiler

Sauce Pan

Remove from heat.

Let sit until the mixture is still liquid but very thick, then pour it over the second (middle) layer and gently spread it with a spatula to ensure even coverage (but work carefully, because the still-warm chocolate will get messy if you press too hard while spreading it and tear up the buttery layer below).

Ingredients you will need

Chocolate

Spread

Equipment you will use

Spatula