I love this recipe! I tried a long time ago to make Nanaimo Bars and it did not go well. It's one of my favorite desserts so I just needed to figure it out. I'm excited because it turned out perfect. Marshall said it was amazing, just like the store bought one but more "real tasting". It makes me happy because my baking skills have gotten to a point where I wonder why this was ever a challenge for me before. I think it's time to move up to some more complicated things!
1 cup graham cracker crumbs
1/2 cup sweetned flaked coconut or shredded coconut
1/3 cup finely chopped walnut halves
1/3 cup cocoa powder
1/4 cup granulated sugar
1/3 cup butter, melted
1 egg, lightly beaten
1/4 cup butter
2 tbsp vanilla pudding powder
1/2 tsp (2 mL) vanilla
2 cups icing sugar
2 tbsp milk, (approx.)
4 oz semisweet chocolate, chopped
1 tbsp butter
In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined. Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan.
Bake in 350°F (180°C) oven until firm, about 10 minutes.
Let cool in pan on rack.
In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes. With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour.
(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.
Adapted from here