Nanaimo Bar

 

BOTTOM LAYER:

 

Butter or Margerine        1/2 cup

 

Granulated Sugar            1/4 cup

 

Cocoa                             5 Tablespoons

 

Egg,beaten                     1

 

Graham Cracker Crumbs  1 3/4 cupps

 

Fine cocnut ( or med)      2/4 cup

 

Walnuts, finely chopped    1/2 cup

 

 

SECOND LAYER:

 

Butter or margerine        1/2 cup

 

Milk                                3 tablespoons

 

Vanilla custard powder    2 tablespoons

 

Icing sugar                      2 cups

 

                                                                                                            THIRD LAYER:

 

Semisweet chololate chips     2/3 cup

(or 4 squares semisweet choclate)

 

Butter or Margerine            2 tablespoons

 

 

BOTTOM LAYER: Melt first 3 ingredients in top boiler or in a heavy saucepan.Add beateb egg and stir to cook and thicken. Remove from heat. Stir in crumbs,cocnut and nuts. Press firmly into a greased 9 x 9 - inch pan.

 

SECOND LAYER: Cream Butter, milk, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.

 

THIRD LAYER:  Melt chips and butter over low heat,Cool. When cool but still runny, spread over second layer. Chill in refridgerator. Use a sharp knife to cut. 36 squares.

 

This recipe can be doubled for a 9 x 13 inch pan.