Ingredients:
250 mL graham cracker crumbs
125 mL shredded coconut
75 mL finely chopped walnuts
50 mL cocoa powder
50 mL sugar
75 mL margarine, melted
1 egg, lightly beaten
Filling
50 mL margarine
25 mL custard powder
2 mL vanilla
500 mL icing sugar
25 mL milk (approx..)
Topping
160 mL semisweet chocolate chips
15 mL margarine
Method:
1. Preheat oven to 350 F. Spray a square pan with cooking spray.
2. In a bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with margarine and egg; stir until combined.
3. Press crumb mixture into pan. Place a piece of wax paper on top and press with hands till quite firm. Bake for about 10 minutes. Let cool in pan on rack.
4. Filling: in bowl, beat together margarine, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 5 mL more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.
5. Topping: In a metal bowl over a pot of hot water, melt chocolate with margarine. Spread over filling; refrigerate until almost set, about 30 minutes.
3 Tips for Success
250 mL graham cracker crumbs
125 mL shredded coconut
75 mL finely chopped walnuts
50 mL cocoa powder
50 mL sugar
75 mL margarine, melted
1 egg, lightly beaten
Filling
50 mL margarine
25 mL custard powder
2 mL vanilla
500 mL icing sugar
25 mL milk (approx..)
Topping
160 mL semisweet chocolate chips
15 mL margarine
Method:
1. Preheat oven to 350 F. Spray a square pan with cooking spray.
2. In a bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with margarine and egg; stir until combined.
3. Press crumb mixture into pan. Place a piece of wax paper on top and press with hands till quite firm. Bake for about 10 minutes. Let cool in pan on rack.
4. Filling: in bowl, beat together margarine, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 5 mL more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.
5. Topping: In a metal bowl over a pot of hot water, melt chocolate with margarine. Spread over filling; refrigerate until almost set, about 30 minutes.
3 Tips for Success
- Dont burn
- make sure chocolate is melted
- let refrigerate for 30 min
- Chocolate chips
- Use different types of chocolate chips
- use butter
- Nanaimo bars are popular at Christmas time