Nanaimo Bars

Recipe adapted from Baked Bree at Baked Bree

This is a really cool recipe.Everyone I gave it to said it tastes delicious.I can't really believe I made this recipe with an amazing degree of accuracy.I mean most usually there would be something wrong with my cooking.But this is really good.But I did make some changes in the recipes.The original recipe had coconut and walnut in the crust.I am not a fan of coconut so I didn't put it.I would have put walnuts, but I would have to buy some.I just couldn't wait to make the recipe and I just didn't want to wait till I got the walnuts.So I made them without the walnuts.Also, the middle layer used heavy cream.But heavy cream is not available here.So I used fresh cream.Despite, these substitutions the bars were really good.Good dosen't define it,I could use elegant instead.The bars were elegant.Maybe you would get a better definition for them if you try it.


Crust:
1/2 cup butter
1/4 cup brown sugar
3 Tablespoons cocoa

1 egg
2 cups graham cracker crumbs

Middle Layer:
2 cups powdered sugar
1/4 cup room temperature butter
1/4 cup fresh cream
2 Tablespoons custard powder

Chocolate layer:
3 ounces chocolate chips
1/4 cup butter

Start with the crust.  Melt together the butter, brown sugar, and cocoa.
Beat the egg, and quickly whisk it into the hot chocolate mixture.  You need to add the egg slowly and keep the whisk moving.This is important. Make sure the chocolate mixture is removed from heat.otherwise you will get a huge mass of scrambled egg.I once put egg into a mixture which was not removed from heat.I got a mass of ,well you can't even call them scrambled egg.
Mix in the graham crackers.
Press the crust into an 8×8 pan that has been lined with parchment.  Put the crust into the fridge to chill for a half hour.
Make the buttercream layer, but creaming together the powdered sugar, butter, and custard powder.  Add the cream slowly, and beat until light and fluffy, about 5 minutes.
Spread the cream layer evenly over the crust.  Back in the fridge for another half hour or so.
Melt together the butter and chocolate (either a double boiler or microwave) and pour over the chilled cream layer.
Back in the fridge to set up.