Nanaimo square
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
1⁄2 cup butter
1⁄4 cup brown sugar
1⁄4 cup cocoa
1⁄2 teaspoon vanilla
1 egg, slightly beaten
1⁄4 teaspoon salt
2 cups graham crackers, crushed
1 cup coconut, shredded, unsweetened
1⁄2 cup walnuts, chopped
3 ounces semi-sweet chocolate
1 tablespoon butter
Filling
1⁄4 butter, softened
2 cups icing sugar
2 tablespoons Bird’s custard powder
2 tablespoons whipping cream
Line 9-inch square pan with parchment paper.
In heavy saucepan, melt butter and add sugar, cocoa, vanilla, egg and salt and cook over low heat until mixture coats a spoon. Add graham crackers, coconut and walnuts to heated mixture and stir to combine. Remove from heat and press into pan. Cool.
In a mixing bowl of an electric mixer, combine butter, icing sugar and powder. Gradually add cream and mix until light and fluffy. Spread over first layer. Combine melted chocolate and butter and spread over filling. Chill in refrigerator until serving. Cut into 1-inch squares to serve.
