My Nanaimo Bars

These Nanaimo Bars require numerous steps and some time to make, but they are so worth the effort.  I did not want to use custard powder, so I created a filling using homemade vanilla custard that is much like a butter-cream frosting.
Makes two 8 x 8 pans, freezes well

1. Base:

Ingredients:

1 cup butter

1/3 cup sugar

1/2 cup plus 2 tbsp cocoa powder

2 eggs, beaten

1 1/4 cups graham cracker crumbs

1/2 cup chopped toasted walnuts

1 cup desiccated shredded coconut (I use unsweetened)

Using a double boiler, melt the butter, sugar and cocoa powder until smooth and well blended.  Stir in the beaten eggs and continue cooking and stirring until thickened.  Remove from heat and stir in the graham cracker crumbs, walnuts and coconut.  Press into two parchment lined 8 x 8 inch baking pans. Set aside to cool.

2. Filling

150 mL whole milk

2 tbsp sugar

1 tsp vanilla extract 

1/2 tsp vanilla powder (or another tsp vanilla extract)

1.5 tsp cornstarch

3 egg yolks

2 tbsp sugar

1 cup softened butter

2-3 cups icing sugar

In a saucepan, combine the milk, first 2 tbsp sugar, and vanilla.  Heat to a low simmer.  Meanwhile, in a medium size bowl, combine the cornstarch with a splash of the milk mixture and mix until smooth, then add the egg yolks and the second 2 tbsp sugar.  Whisk until combined, then pour in the rest of the hot milk mixture slowly, whisking constantly.  Now pour the custard back into the saucepan and heat over low heat until it starts to thicken. Once thickened, remove from the heat and cover with plastic wrap, placing the plastic directly onto the surface of the custard.  Cool to room temperature, placing the bottom of the bowl into an ice bath to speed up the process if desired.  Do not chill the custard.  Once the custard has cooled just to room temperature (it is important that the butter and custard are roughly the same temperature), place it in a mixing bowl with the butter.  Beat together until smooth and then add 1 cup icing sugar.  Beat again until smooth and then add another cup of icing sugar.  You want a consistency like frosting, smooth and soft, but not so soft that it runs out the sides of the square when you cut it.  Add more icing sugar as necessary to achieve the correct consistency.  Spread over the base and then refrigerate until set and cool.

3. Topping

300 g dark chocolate (70% cocoa solids), chopped

4 tbsp butter

In a double boiler, melt chocolate and butter together until smooth, stirring constantly.  Remove from the heat while there are still some tiny unmelted peices of chocolate and continue stirring until it is all melted together.  Set aside for about 10 minutes, stirring occasionally, until the chocolate has cooled slightly (you do not want it to melt the buttery filling when you put it on top), then spread over the cooled custard filling.  Chill to set the chocolate, then use a hot knife (dipped in hot water then dried off) to score the chocolate into squares before slicing and serving.