Three irresistible layers: a chocolate coconut graham base, a silky custard filling, and a smooth chocolate topping. No oven needed.
½ cup unsalted butter
¼ cup granulated sugar
⅓ cup unsweetened cocoa powder
1 large egg, beaten
1¾ cups graham cracker crumbs
1 cup sweetened shredded coconut
½ cup walnuts or almonds, finely chopped
½ cup unsalted butter, softened
3 tablespoons heavy cream
2 tablespoons vanilla custard powder (such as Bird’s)
2 cups powdered sugar
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
Line an 8×8-inch pan with parchment, leaving an overhang.
In a saucepan over low heat, melt the butter with the sugar and cocoa. Whisk in the beaten egg and stir constantly for 1 to 2 minutes until thickened.
Remove from heat and stir in the graham crumbs, coconut, and nuts. Press firmly into the pan. Chill 15 minutes.
Beat the butter, cream, and custard powder until smooth. Add the powdered sugar and beat until light and fluffy.
Spread evenly over the base. Chill 30 minutes until firm.
Melt the chocolate and butter together over low heat or in the microwave. Cool 5 minutes.
Pour over the custard layer and spread evenly. Chill 1 hour until set.
Let the bars sit 10 minutes at room temperature, then cut into 16 squares with a hot knife.
Chill each layer before adding the next.
Cut with a hot knife.
Keep refrigerated.
Find it online: https://recipeshots.com/nanaimo-bars/