Three-Layer No-Bake Nanaimo Bars with Custard Buttercream

What you need

• 115 g (1/2 cup) butter, unsalted, cubed, for the base
• 50 g (1/4 cup) granulated sugar
• 25 g (1/4 cup) unsweetened cocoa powder
• 1 large egg
• 1 tsp vanilla extract
• 220 g (1 3/4 cups) graham cracker crumbs, fine
• 85 g (1 cup) unsweetened shredded coconut, or sweetened, finely chopped
• 60 g (1/2 cup) walnuts, finely chopped
• 60 g (1/4 cup) butter, unsalted, softened, for the middle layer
• 3 tbsp heavy cream
• 2 tbsp custard powder, or vanilla pudding mix
• 245 g (2 cups) powdered sugar, sifted
• 115 g (4 oz) semi-sweet chocolate, chopped
• 30 g (2 tbsp) butter, unsalted, for the top layer

Method

Restated from the original video

1. 1

   Line a 20 cm (8 in) square pan with parchment paper, leaving an overhang on two sides.

2. 2

   Put the base butter, sugar and cocoa in a heatproof bowl set over a pan of barely simmering water. Stir until the butter melts and the mixture is smooth.

3. 3

   Whisk in the egg and keep whisking for 2-3 min, until the mixture thickens slightly and reaches 71 °C (160 °F).

4. 4

   Take the bowl off the heat and stir in the vanilla, crumbs, coconut and walnuts until the mixture clumps together.

5. 5

   Press the mixture firmly and evenly into the pan. Chill for 15 min.

6. 6

   Beat the softened butter for 1 min, until creamy.

7. 7

   Add the cream, custard powder and powdered sugar. Start slowly so the sugar does not fly out of the bowl, then beat on medium-high for 2-3 min, until pale and fluffy.

8. 8

   Spread the custard filling over the chilled base in an even layer. Chill for 30 min, until firm.

9. 9

   Melt the chocolate with the top-layer butter in 20-second bursts in the microwave, stirring between each, until smooth. Let it cool for 5 min so it is warm but not hot.

10. 10

    Pour the chocolate over the filling and spread to the edges. Chill for 15 min, just until it starts to set but is not yet hard.

11. 11

    Score 16 bars with a knife dipped in hot water, then chill for another 15 min to finish setting.

12. 12

    Lift out by the paper and cut along the scored lines. Let the bars stand for 10 min before serving so the chocolate does not crack.

13. 13

    The egg in the base is only gently cooked, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised. Keep the bars refrigerated.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.