Nanaimo Bars

What are "Nanaimo Bars"? They aren't a geographic feature of the British Columbian seaboard, but rather a fixture on Canadian cookie trays since the 1950's. These multilayer bars are rich, chocolate-intense and as sophisticated as fuzzy bunny slippers. Yes, I know you can find them in any decent patissserie north of the 42nd parallel, but they are a classic kitchen-made treat, with their origins in the city of Nanaimo, B.C. You could make them parve, but they are much better in their original milchig form. Remember that the eggs are not cooked in this recipe, so you may want to use Eggbeaters or another pasturized egg product if you are sharing this treat with folks with immune system issues.

Your Basic Nanaimo Bar

Bottom Layer
1/2 cup butter (use a good quality butter - some prefer unsalted)
1/4 cup sugar
5 tbsp. cocoa
1 egg beaten (or egg substitute)
1 3/4 -2 cups graham wafer crumbs (egg substitute may need more crumbs)
1/2 cup finely chopped almonds (some say walnuts; I grok pecans)
3/4 - 1 cup coconut (toast it if you want to gild the lily)

Melt first three ingredients in the top of a double boiler.
Add egg and stir to cook and thicken .
Remove from heat.
Stir in crumbs, coconut and nuts.
Press firmly into an ungreased 8 X 8 pan. Chill while preparing the second layer.

Second Layer
1/2 cup butter
2 tbsp. and 2 tsp. of cream
2 tbsp. vanilla custard powder or kosher vanilla pudding mix
2 cup powder sugar
2 tsp. vanilla extract

Cream butter, cream, custard powder and icing sugar together well. Beat until light.
Spread evenly over bottom layer. Chill thoroughly before topping with third layer, as the topping may melt the middle layer.

Third Layer
4 squares semi-sweet chocolate (1 oz each) or 2 squares unsweetened and 2 squares
semi-sweet chocolate
2 tbsp. butter

Melt chocolate and butter over low heat. Cool slightly - if the top layer is too cool Once cool, but still liquid, pour over second layer and chill in refrigerator. These will keep well in the refrigerator for 3-4 days and in the freezer for about a month.

If you'd like a cappuchino variation, proceed as above, add two tsps. of coffee powder (like Café Bustelo) to the middle layer.