Nanaimo Bars with Walnuts (Nanaimo, BC)

The Nanaimo bar - an intensely sweet 1950s-era refrigerator confection - takes its name from a city on Vancouver Island in Canada, even though it was quite possibly created in the nearby town of Ladysmith. Some might call it Canada’s national dessert, as its popularity has since spread far beyond British Columbia. These no-bake, three layered bars are famous for a reason, they are delicious. They start with a crumb base, followed by a layer of light custard buttercream, and the crowning glory is a smooth and glossy layer of semi-sweet chocolate.

Bottom Layer:
½ cup butter, room temperature (113 g)
¼ cup sugar (50 g)
⅓ cup unsweetened Dutch cocoa powder (30 g)
1 large egg, lightly beaten
2 tsp. pure vanilla extract
2 cups graham cracker crumbs or crushed digestive biscuits (200 g)
1 cup sweetened or unsweetened coconut (shredded or flaked) (65 g)
½ cup walnuts, pecans or almonds, coarsely chopped (50 g)

Middle Layer:
½ cup butter, room temperature (113 g)
2-3 Tbsp. cream
2 Tbsp. vanilla custard powder, such as Bird's (20 g)
½ tsp. pure vanilla extract
2 cups confectioner's sugar (230 g)

Top Layer:
5 oz semi-sweet chocolate (120 g)
1 Tbsp. butter (14 g)

Butter a 9x9" (23x23 cm) pan.

Bottom Layer:
In a saucepan over low heat, melt the butter. Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1-2 minutes).

Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover with plastic wrap and refrigerate until firm (about an hour).

Middle Layer:
In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more cream. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Top Layer: 
Chop the chocolate into small pieces. Then, in a small heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares.

Makes about 25 squares.

Cook's Notes: Bird's Custard is absolutely essential, and its absence is the reason many American versions of the Nanaimo bar don't taste as good. If they ever stop making Bird's Custard, there will be no more Nanaimo bars.