Nanaimo Bars {& Happy Canada Day!}

Since I now live in Canada and have a Canadian husband and half Canadian son, I decided I had to make something special for Canada Day. This year I couldn't resist making some deliciously sweet Nanaimo Bars. Not only are they my husbands favourite, we live not too far away from Nanaimo so all-in-all it was the perfect thing to make to celebrate Canada Day. So to all the Canadians out there and everyone celebrating Canada Day, have a fantastic day!

For the base:

115g/ 4oz butter

30g/ 1 oz sugar

225g/ 8oz digestive biscuits (Graham crackers)

30g/ 1oz cocoa powder

1 egg, beaten

1 tsp vanilla extract

115g/ 4oz shredded coconut

45g/ 1 ½ oz pecan nuts, chopped

For the custard layer:

170g/ 6oz icing sugar, sieved

45g/ 1½ oz butter

2 tbsp custard powder

½ tsp vanilla extract

2 tbsp milk

For the top:

115g/ 4oz good quality dark or bittersweet chocolate

1 tbsp butter

Preheat the oven to 180C/ 350F/ GM 4.

Crush the biscuits finely (either in a food processor or a sandwich bag with a rolling pin). Place the butter and sugar in a pan and cook gently until the butter has melted and the sugar has dissolved. Remove from the heat then add the biscuits, cocoa, egg and vanilla and stir well before adding the coconut and nuts. Stir again until everything is evenly mixed.

Spoon the mixture into a 8” x 8” tin and level out. Bake for 10 minutes in the oven then remove and leave to cool.

Put all of the ingredients for the filling into a bowl and beat until smooth. Spread over the base and chill for 1 hour or until firm.

To make the topping very gently melt the chocolate and butter (I find the best way is to put the ingredients into a small bowl then place the bowl over a pan of barely simmering water). Cool slightly then spread over the filling. Chill until set, then cut into squares and keep in the fridge until ready to serve. Delicious, sweet and completely Canadian!

*I added a little too much milk to my custard layer so they are a little thinner than they should be, however if you follow the recipe you will be just fine!