Nanaimo Bars

Method

1. 1

   Melt 125g of the butter with the sugar and cocoa powder in a saucepan; whisk in the beaten egg and stir over low heat 2 minutes until thickened like a loose custard — do not let it boil.

   💡 The egg will scramble above a bare simmer; keep the heat low and keep whisking.

2. 2

   Off the heat, stir in the graham crumbs, coconut and walnuts; press firmly into a lined 20 cm square pan.

3. 3

   Beat the remaining 60g butter with powdered sugar, custard powder and milk into a smooth, spreadable buttercream.

4. 4

   Spread the buttercream evenly over the base and chill until firm, about 30 minutes.

5. 5

   Melt the dark chocolate with the last 15g of butter, then pour over the chilled buttercream layer and tilt the pan to coat it evenly.

6. 6

   Chill again until the chocolate is fully set, at least 1 hour, before slicing into small squares.

   💡 Warm the knife under hot water and wipe it between cuts for clean layers.