I's a-got itchy feet, spring fever, I been bit by the travel bug bad. An' I's a-got no funds to cure tha' itch. If I can't get ta British Columbia, I'll bring British Columbia ta me … in particula' a famed fare, the Nanaimo Bar, from the harbor town of Nanaimo.
Do you like your delectables rich an' powerful? Butter that drapes tha' palate like a velvet curtain, chocolate that tantalizes an' titillates tha' tongue? Calories wrapped in satiny sensual flavorful glory? Then I'm your sugar mama. An' this decadence is for you, ma' sweets.
Bottom Layer
* 1/2 cup unsalted butter
* 1/4 cup sugar
* 5 tbsp. cocoa
* 1 egg beaten
* 1-3/4 cups graham wafer crumbs
* 1/2 cup finely chopped almonds
* 1 cup coconut
Melt first three ingredients over low heat. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8"x8" pan.
Middle Layer
* 1/2 cup unsalted butter
* 2 tbsp. + 2 tsp. cream
* 2 tbsp. vanilla custard powder; vanilla pudding powder can substitute
* 2 cups powdered sugar
Cream butter, cream, custard powder and sugar together well. Beat until light. Spread over bottom layer.
Top Layer
* 4 squares semi-sweet chocolate (1 oz. each)
* 2 tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator.
Barefoot Blogger 