Nanaimo Bars are a Canadian dessert. My mom comes from Alberta, Canada and that makes me half Canadian (well 1/4 if you want to get technical- she has dual citizenship)! My husband likes to poke fun at the strange phrases my north-of-the-border relatives say and blames all my quirks on my Canadian roots. Being from different coasts (Dustin is an Oregon native and I was raised mostly East), we sometimes see each other as foreigners. Now he’s living on the East Coast and learning where my “weirdness” really comes from.

My mom has been living in the United States since college and misses some of the foods she grew up with. Whenever she visits home she returns with suitcases full of Canadian food treasures: DARE cookies, black licorice pipes and cigars, Smarties, and Shreddies (best cereal EVER!). I wanted to bake her a Mother’s Day dessert that would take her home. She was thrilled when she found out I was making nanaimo bars, and now I know why- they are divine!

Why hasn’t our country adopted this delish dessert? It’s a shame. We’re missing out. Be aware that custard powder is hard to find in the states. I bought an imported jar at World Market. (None of the local grocers carry it.) Custard powder is essential for the authentic flavor of these bars. As you can see, they are dense, thick, and extremely rich. I’ll have another!

INGREDIENTS
Base:
1/2 cup butter
1/4 cup sugar
5 Tbsp. cocoa powder
1 egg (lightly beaten)
1 tsp. vanilla extract
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup walnuts, chopped

Filling:
1/3 cup butter, room temperature
3 Tbsp. custard powder
1/4 cup milk
3 cups powdered sugar

Topping:
4 z. semisweet chocolate
1Tbsp. butter

DIRECTIONS
Base:
1. Melt the butter in a sauce pan.

2. Stir in the sugar and cocoa powder until smooth.

3. Whisk in the egg and vanilla extract and remove from heat.

4. Stir in the graham cracker crumbs, coconut and walnuts.

5. Press into a greased 8 inch square pan and chill in the fridge for 20 minutes.

Filling:
1. Cream the butter.

2. Beat in the custard powder and milk.

3. Beat in the sugar slowly.

4. Spread over the the base layer and chill in the fridge until it sets.

Topping:
1. Melt the chocolate and butter in a pan and stir until smooth.

2. Spread over the filling layer and chill in a fridge until the chocolate begins to harden.

3. Score the chocolate where you will cut it into bars and chill in the fridge.

4. Before the chocolate hardens, cut into bars. (Use an hot knife and wipe clean after each cut.)

Makes 1 8×8 pan.

(Adapted from Closet Cooking)