Cream Egg Nanaimo Bars
No matter how you spin it, Nanaimo Bars are perfect. This version of the classic Canadian treat is made to resemble a Cadbury Cream Egg, and is the perfect addition to your Easter celebrations.
- 1 cup graham cracker crumbs
- 1/2 cup sweetened shredded coconut
- 1/3 cup finely chopped walnuts
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/3 cup butter melted
- 1 egg lightly beaten
- 1/4 cup butter
- 2 tbsp custard powder or instant vanilla pudding
- 1/2 tsp vanilla
- 2 cups icing sugar
- 2 tbsp milk
- 4 oz semisweet chocolate chopped
- 1 tbsp butter
In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar.
Drizzle with butter and egg; stir until combined.
Press crumb mixture into cake pan.
Bake until firm, about 10 minutes. Let cool in pan on rack.
In the bowl of a stand mixer, fitted with the paddle attachment, beat together butter, custard powder and vanilla.
Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread.
Remove about 1/3 of the filling and add yellow food coloring. Mix to combine.
Spread the 2/3 of the white filling on first and refrigerate for sbout 30 minutes.
Spread the yellow filling on top of white filling.
Refrigerate until firm, about 1 hour.
In heatproof bowl, microwave chocolate and butter.
Spread over filling; refrigerate until almost set, about 30 minutes.
With the tip of a knife, score into bars; refrigerate until chocolate is set, about 1 hour.
Cut into bars.