Page 15 - AM holiday recipes_2021_sm

Bottom layer Bottom layer
1
cup unsalted butter Melt first three ingredients in top of a double boiler.
2
1
cup sugar Add egg and stir to cook and thicken. Remove from
4
5 tablespoons cocoa powder heat. Stir in crumbs, coconut, and almonds. Press firmly
into an ungreased 8x8 pan.
1 egg beaten

3
1 cups graham cracker crumbs Middle layer
4
1
cup finely chopped almonds Cream butter, custard powder, and icing sugar
2
together. Beat until light. Spread over bottom layer.
1 cup shredded coconut
Top layer
Middle layer Melt chocolate and butter over low heat. Cool. When
1
cup unsalted butter cool, but still liquid, pour over second layer and chill
2
2 tablespoons + 2 teaspoons cream in refrigerator until chocolate is almost set, about

2 tablespoons vanilla custard powder 30 minutes.
2 cups icing sugar (powdered sugar) With tip of knife, score into bite-sized bars and

Top layer refrigerate until chocolate is completely set, about
4 squares semi-sweet chocolate (1 ounce each) another 30 minutes. (Make-ahead: Wrap and
2 tablespoons unsalted butter refrigerate for up to 4 days or wrap in foil and freeze
for up to 2 weeks.) Cut into bars.

Nanaimo Bars are a staple at every holiday gathering in my family. My great-grandmother lived in
Nanaimo, BC, and I spent many summers and holidays with her learning how
to make these treats. This recipe belonged to my great-grandmother,
and we think of her every time we make them. Enjoy!
~Danielle McDonald