Nanaimo Bars

Ingredients

Base Layer

  • ½ cup unsalted butter, melted

  • ¼ cup granulated sugar

  • 5 tbsp cocoa powder

  • 1 large egg, beaten

  • 1 tsp vanilla extract

  • 2 cups gluten-free graham cracker crumbs (or almond flour as a substitute)

  • 1 cup shredded coconut (unsweetened)

  • ½ cup chopped walnuts (optional)

Custard Filling

  • ½ cup unsalted butter, softened

  • 2 tbsp vanilla custard powder (such as Bird’s)

  • 2 cups powdered sugar

  • 2 tbsp milk

Chocolate Topping

  • 4 oz dark chocolate (gluten-free)

  • 2 tbsp unsalted butter

Instructions

Base Layer

  1. In a saucepan over low heat, melt butter, then stir in sugar and cocoa powder.

  2. Whisk in the beaten egg and cook for 1-2 minutes, stirring constantly, until thickened.

  3. Remove from heat and mix in vanilla, gluten-free graham cracker crumbs, coconut, and walnuts.

  4. Press firmly into a lined 8x8-inch pan and refrigerate.

Custard Filling

  1. Beat butter, custard powder, powdered sugar, and milk until smooth and fluffy.

  2. Spread evenly over the chilled base and refrigerate again.

Chocolate Topping

  1. Melt chocolate and butter together over low heat or in a microwave (30-second intervals).

  2. Pour over the custard layer and spread evenly.

  3. Chill for at least 1 hour, then cut into squares.