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This recipe is dead easy but one you should probably have only at Christmas or on a special occasion. It's pretty sweet.<br><b><br>
Nanaimo Bars</b><br><br>
Grease 8x8x2 pan.<br><b><br>
Bottom layer</b>:<br>
1/2 c. butter<br>
4 T. cocoa<br>
1 egg<br>
1/4 c. white sugar<br>
1 tsp. vanilla<br>
1 c. coconut<br>
2 c. crushed graham wafers<br><br>
Combine first five ingredients in a double boiler, long enough so you know that egg is cooked. Add coconut and wafers. Pack down into greased pan. Refrigerate until cool.<br><b><br>
Middle layer</b><br>
1/4 c. butter (soft)<br>
2 T vanilla custard powder (Bird's*) with 3 T. cold milk<br>
2 c. icing sugar<br><br>
Mix up, put on top of first layer. Refrigerate until hard.<br><b><br>
Top layer</b><br>
4 squares Baker's semi-sweet chocolate<br>
1 T butter<br><br>
Melt together (careful as it's easy to burn). Pour over middle layer.<br><br>
Refrigerate. Eat.Lots.<br>
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* I'm not sure how readily available Bird's is in the U.S. My brother, when trying to take some Bird's from Canada to a friend in San Diego, was stopped by Customs officials who were uncertain that the white powdery substance contained within the package was actually custard powder <img alt="" src="http://www.coolrunning.com/forums/rolleyes.gif" style="border:0px solid;"> I see you can get it through Amazon or likely at your nearby British specialty store.
Nanaimo Bars</b><br><br>
Grease 8x8x2 pan.<br><b><br>
Bottom layer</b>:<br>
1/2 c. butter<br>
4 T. cocoa<br>
1 egg<br>
1/4 c. white sugar<br>
1 tsp. vanilla<br>
1 c. coconut<br>
2 c. crushed graham wafers<br><br>
Combine first five ingredients in a double boiler, long enough so you know that egg is cooked. Add coconut and wafers. Pack down into greased pan. Refrigerate until cool.<br><b><br>
Middle layer</b><br>
1/4 c. butter (soft)<br>
2 T vanilla custard powder (Bird's*) with 3 T. cold milk<br>
2 c. icing sugar<br><br>
Mix up, put on top of first layer. Refrigerate until hard.<br><b><br>
Top layer</b><br>
4 squares Baker's semi-sweet chocolate<br>
1 T butter<br><br>
Melt together (careful as it's easy to burn). Pour over middle layer.<br><br>
Refrigerate. Eat.Lots.<br>
--------------------------------------------------------------------<br>
* I'm not sure how readily available Bird's is in the U.S. My brother, when trying to take some Bird's from Canada to a friend in San Diego, was stopped by Customs officials who were uncertain that the white powdery substance contained within the package was actually custard powder <img alt="" src="http://www.coolrunning.com/forums/rolleyes.gif" style="border:0px solid;"> I see you can get it through Amazon or likely at your nearby British specialty store.
