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4 oz Semi-Sweet Chocolate (chopped or chips)
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2 tablespoons Unsalted Butter
Step-by-Step Instructions
1. Prepare the Base Melt the butter, sugar, and cocoa in a double boiler (or a bowl over simmering water) until smooth. Slowly whisk in the beaten egg and stir until the mixture thickens (about 1–2 minutes). Remove from heat and stir in the graham crumbs, coconut, and almonds. Press firmly into a greased 8×8 inch pan and chill in the fridge for 20 minutes.
2. Whip the Custard Center Cream the softened butter, custard powder, and heavy cream together until smooth. Gradually add the powdered sugar and beat until light and fluffy. Spread this evenly over the chilled base. Return to the fridge for 30 minutes to set.
3. Melt the Chocolate Topping Melt the chocolate and 2 tablespoons of butter together over low heat (or in 20-second bursts in the microwave). Let it cool slightly so it’s not piping hot, then pour it over the custard layer. Tilt the pan to spread it evenly.
4. The Final Chill Refrigerate for at least 2 hours before cutting.
3 Tricks for a Clean Cut
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The Butter Secret: Adding butter to the chocolate top layer (Layer 3) is what keeps the chocolate from cracking when you bite into it.
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Score the Top: Once the chocolate has been in the fridge for about 20 minutes (set but not rock hard), use a knife to “score” the lines where you plan to cut. This ensures a clean break later.
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Hot Knife: When you are ready to serve, dip a sharp knife in boiling water, wipe it dry, and slice. The heat will glide through the chocolate like butter.
Common Question: What if I can’t find Custard Powder?
If you can’t find Bird’s Custard Powder (usually in the international aisle), you can substitute it with 2 tablespoons of Instant Vanilla Pudding mix, but the purists will tell you it’s not a true Nanaimo bar without the custard powder tang!
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