Nanaimo Bars for Abbas

Grease a 9-inch square cake pan. These squares have three layers, each completed in a separate step.

1. In a saucepan combine:

  • ½ cup butter
  • ¼ cup granulated white sugar
  • 5 tablespoons unsweetened cocoa powder

Cook butter, sugar, and cocoa over medium heat, stirring constantly, until sugar dissolves.

To mixture in pot add and beat until smooth.

  • 1 egg, beaten
  • 1 teaspoon vanilla extract


Stir in:

  • 1 + 2/3 cups (finely crushed) graham wafer crumbs
  • 1 cup desiccated coconut
  • ½ cup chopped walnuts

Press into prepared pan.

2. Choose ONE of the following ( A. or B.):

A. Cream:

  • ¼ cup butter

Beat in gradually:

  • 2 cups sifted icing (confectioners/powdered) sugar
  • 1 egg

Alternatively, should you wish to avoid using raw egg:

B. Cream:

  • 1/4 cup butter
  • 2 cups sifted icing sugar
  • 2 Tablespoons custard powder (Bird’s)
  • 2 Tablespoons hot water

Spread either A. or B. over crumb mixture and chill for about ½ hour.

3. Over hot water, melt together in a bowl (make sure no water gets into bowl!):

  • 4 squares semi-sweet chocolate (one square = one ounce or 28grams)
  • 1 tablespoon butter

Spread on top and chill. When set, cut into squares.


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