Cakespy: Triple Chocolate Nanaimo Bars

Name: Cakespy: Triple Chocolate Nanaimo Bars
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 36
Cuisine: Global
Ingredients: 2 Tbsps butter; 355 milliliters finely crumbled chocolate wafer cookies; 2 Tbsps cocoa (I used Hersheys Special Dark); 473 milliliters confectioners sugar, sifted; 59 milliliters dark brown sugar; 113 grams high-quality dark chocolate, coarsely chopped; 1 large egg, beaten; 2 Tbsps Custard Powder (such as Birds), or substitute pudding powder (instant); 2 Tbsps heavy cream; 118 milliliters finely chopped nuts (such as almonds or pecans); 237 milliliters shredded sweetened coconut

Cakespy: Triple Chocolate Nanaimo Bars might be just the hor d'oeuvre you are searching for. This recipe makes 36 servings with 87 calories, 1g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut, substitute pudding powder, cocoa, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Line the bottom of an 8-inch square baking pan with a strip of parchment paper or foil, for easy removal of the bars from the pan once they are cool.

Equipment you will use

Baking Paper

Baking Pan

Aluminum Foil

Prepare the bottom layer: melt the butter, sugar, and cocoa powder in a double boiler.

Ingredients you will need

Cocoa Powder

Butter

Sugar

Equipment you will use

Double Boiler

Add the beaten egg and stir vigorously with a wooden spoon until incorporated and thick.

Ingredients you will need

Egg

Equipment you will use

Wooden Spoon

Remove the pan from the heat, transfer to a large bowl, and stir in the graham cracker crumbs, nuts, and coconut, and nuts. Press firmly into your the prepared pan. Put this in the refrigerator for about half an hour so that it can set before you add the next layer.

Ingredients you will need

Graham Cracker Crumbs

Coconut

Nuts

Equipment you will use

Bowl

Frying Pan

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

Ingredients you will need

Powdered Sugar

Custard Powder

Butter

Cocoa Powder

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