Nanaimo Bars, No Bake Layered Dessert Bars - cooking recipe

Ingredients

Step 1
1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa powder
1 egg, beaten
Step 2
1 1/4 cups graham cracker crumbs
1/2 cup almonds, chopped, pulsed for a finer texture
1 cup flaked coconut, pulsed for a finer texture
Step 3
1/2 cup unsalted butter
2 tablespoons cream, plus
2 teaspoons cream
2 tablespoons vanilla custard powder
2 cups confectioners' sugar
Step 4
4 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons unsalted butter

Preparation

Line 8x8 pan with foil, spray lightly with nonstick oil; for easier removal and slicing.
Melt butter, sugar and cocoa powder in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Set aside, cool slightly.
Pulse coconut and almonds in food processor for finer texture. Add graham crumbs. Stir into melted chocolate; combine thoroughly. Press chocolate crumb mixture firmly into lined 8x8 pan.
Cream butter, cream, custard powder and confectioners sugar together. Beat until light. Spread over cooled crumb layer.
Melt chocolate squares and butter over low heat. Cool. Once slightly cooled, but still liquid, pour over custard layer and chill in refrigerator until set. Lifting up on the corners of the foil, lift the bars out of the pan. Peel the foil away, and allow to come to room temperature for easier slicing.
NOTE: To serve, bring to room temperatures and cut into 2\" squares (or larger). **Easier to cut at room temperature.