These bars aren't for dieters, but they may be worth the calories! The recipe, which originated in Nanaimo, Vancouver Island, Canada, was kept secret for many years. Nancy, a most faithful Seaview Manor Bazaar vendor, has graciously agreed to share it with followers of this blog.
BOTTOM LAYER
1⁄2 cup unsalted butter
1⁄4 cup granulated sugar
1⁄4 cup + 1 tablespoon baking cocoa
1 beaten egg
1 3⁄4 cup graham cracker crumbs
1⁄2 cup finely chopped almonds
1 cup coconut
Melt first 3 ingredients in double boiler. Add egg and stir just long enough to cook and
thicken. Remove from heat and stir into crumbs, nuts and coconut. Press firmly into
ungreased 8x8-inch pan. Chill while you complete the next two steps.
TOP LAYER (let cool while making middle layer)
4 ounces semi-sweet chocolate
2 tablespoons unsalted butter
Melt 2 ingredients over low heat. Cool until it’s lukewarm and thick, but still liquid.
MIDDLE LAYER
1⁄2 cup unsalted butter
2 tablespoons + 2 teaspoons cream
2 tablespoons custard powder*
2 cups sifted powdered sugar
Cream 4 ingredients together well. Beat until soft and light. Spread evenly over bottom
layer. Spread chocolate-butter mixture evenly over top.
Refrigerate. But they taste best if you “thaw” them for at least 10 minutes before serving.
*The recipe actually calls for Bird’s Custard Powder, a non-egg mix imported from the
U.K. and now on most grocery store shelves – either in the instant pudding section or
imported section. Friends have used Jello or other pudding mixes as a substitute and been
satisfied with the outcome.
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