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Nanaimo Bar Recipe
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| Bottom Layer | |
| ½ cup | unsalted butter, (European style cultured) |
| ¼ cup | sugar |
| 5 tbsp. | cocoa |
| 1 | egg beaten |
| 1 ¼ cups | graham wafer crumbs |
| ½ c. | finely chopped almonds |
| 1 cup | coconut |
| Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. Second Layer | |
| ½ cup | unsalted butter |
| 2 Tbsp. and 2 Tsp. | cream |
| 2 Tbsp. | vanilla custard powder |
| 2 cups | icing sugar |
| Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. Third Layer | |
| 4 squares | semi-sweet chocolate, (1 oz. each) |
| 2 Tbsp. | unsalted butter |
Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
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