FIRST LAYER:
1/2 c Unsalted butter
1/4 c Sugar
5 tb Unsweetened cocoa powder
1 Egg; beaten
1 3/4 c Graham wafer crumbs
1 c Sweetened coconut
1/2 c Almonds; finely chopped
SECOND LAYER:
1/2 c Unsalted butter; room temperature
3 tb Cream
2 tb Vanilla custard powder
2 c Icing sugar
ICING:
4 oz Semisweet chocolate
2 tb Unsalted butter
For 1st Layer: Place butter, sugar and cocoa powder in double
boiler over barely simmering water. Stir occiasionally till
melted. Agg egg and stir to cook and thicken. Remove from heat and
stir in graham wafer crumbs, coconut and almonds. Press firmly in
ungreased 8" square pan. Chill.
For 2nd layer: Cream together butter, cream and custard powder
together in bowl. Gradually beat in icing sugar till light and
fluffy. Spread over first layer. Chill.
For Icing: melt chocolate and butter in top of double boiler over
barely simmering water (or in microwave). Stir to combine. Cool to
room temp. Spread evenly over 2nd layer with spatula. Chill. Cut
into bars.
Contest winner for best Nanaimo bar in Nanaimo, British Columbia.
