Ingredients
Bottom Layer:
- 1/2 cup butter
- 1/4 cup sugar
- 5 tablespoons cocoa
- 1 egg, well beaten
- 2 cups graham cracker crumbs
- 1 cup unsweetened coconut flakes
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, finely chopped
Second Layer:
- 1/2 cup butter
- 2 cup confectioners' sugar
- 2 tablespoons custard powder
- 1 tablespoon milk
Topping:
- 4 ounces semi-sweet chocolate
- 2 tablespoon butter
Directions
Mix butter, sugar and cocoa. Melt in a bowl set over hot water. Add beaten egg and mix thoroughly. Remove from heat. Add graham cracker crumbs, coconut, vanilla, and walnuts. Press firmly into an 8 by 8-inch pan. Place in refrigerator while mixing the next layer.
Second layer: Cream the butter, confectioners' sugar, and custard powder. Add small amount of milk. Beat until light and creamy. Spread on top of bottom layer. Place this in refrigerator for at least 20 minutes.
Topping: Melt chocolate and butter together in a bowl set over hot water. Mix well and spread on top. Chill in refrigerator.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By cchris2
on April 06, 2013
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FOOD NETWORK SHOULD TEST THIS. IT'S ONE OF THE MOST POPULAR RECIPES FOR BARS IN CANADA. IT TRULY MELTS IN YOUR MOUTH. NANAIMO IS A CITY ON VANCOUVER ISLAND. THESE BARS ARE SOLD ON ALL THE CROSSING BACK AND FORTH TO ALL THE PACIFIC COAST ISLANDS. IF YOU WISH, ADD INSTANT COFFEE ESPRESSO GRANULES TO THE BASE LAYER. COCOA SHOULD BE UNSWEETENED.
IVE MADE IT THIS WAY OVER YEARS.
By dvaughns_12031611
Liberty Lakeww, 87
on November 05, 2011
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A lot of work for a sickening sweet cookie. Probably won't make again.
By sebrina_j_835
Missoula, MT
on September 26, 2011
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The only change I made to the recipe was substituting almonds for walnuts. The final product was very good, but I have a few recommendations... 1. Use a 7" x 11" cake pan, which makes the bars slightly thinner. 2. Use less cocoa powder in the bottom layer, 3-4 tablespoons at most. I followed the recipe, using 5 tbs, and I thought it drowned out the coconut flavor. 3. Grind up the nuts and coconut into very small pieces - in a food processor - for the bottom layer. This will help press the bottom layer into a nice flat layer, so the next two layers also spread easily. 4. Lastly, add 1-2 tablespoons of milk or cream to the chocolate in the top layer, to make it a little easier to spread and cut once it's refrigerated.
Read all 11 reviews