Nanaimo Bars

Friday, August 6, 2021

Ever watch baking championships and they make something and you are automatically "I want that!". This was me with these nanaimo bars - I found the recipe on one of the spring baking Pinterest boards, printed it than didn't save it but I think it was this recipe.
What you need:
Bottom Layer:
1/2 cup (113g) unsalted butter, diced into pieces
1/4 cup (50g) granulated sugar
5 Tbsp (30 g) unsweetened cocoa powder
1/8 tsp salt
1 large egg, lightly beaten
1 3/4 cup (180g) graham cracker crumbs* (about 12 sheets)
1/2 cup (76g) almonds, finely chopped
1 cup (83g) sweetened shredded coconut

1/2 cup (113g) unsalted butter, softened
2 - 3 Tbsp heavy cream
2 Tbsp Bird's custard powder,
1 3/4 cups (210g) powdered sugar

Top Layer
4 oz semi-sweet chocolate, chopped
2 Tbsp (28g) unsalted butter
How to make it:
Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside.
Bottom layer:
Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
Return mixture to heat and cook until mixture has just thickened.
Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.
Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn't be warm when adding the custard frosting layer.

For the second layer: Add powdered sugar, butter, custard powder and 2 Tbsp heavy cream to mixer fit with paddle attachment. Whip until very pale and fluffy while adding another 1 Tbsp cream to thin if needed. Chill in the fridge for 30 min or so.

For the top layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth (or in the microwave in a microwave safe bowl