Nanaimo Bars have become part of Canadian heritage. There is a right way and a wrong way to make them. The 3 layer ratio needs to be proportionately correct or it will be frowned upon.. (I'm looking at you NYT). For those in Canada, this treat needs no introduction, but for everyone else, it is my privileged to introduce you to Canada's Nanaimo bar....from Nanaimo.

This is Anti-Chef Cooks the World. A series where I cook foods from every single country in the world...all 197.

0:00 Anti-Chef Cooks The World Introduction
1:15 What Are Nanaimo Bars
2:18 Nanaimo Bar Recipe

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Bottom Layer
1/2 cup unsalted butter (European style cultured) (125ml)
1/4 cup sugar (60ml)
5 tbsp. cocoa (75ml)
1 egg beaten
1 3/4 cups graham wafer crumbs (415ml)
1/2 cup finely chopped almonds (125ml)
1 cup coconut (250ml)
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
Second Layer
1/2 cup unsalted butter (125ml)
2 Tbsp. and 2 Tsp. cream (40ml)
2 Tbsp. vanilla custard powder (30ml)
2 cups icing sugar (500ml)
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter (30ml)
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

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