Here is the Nanaimo Bar recipe we used for the cookie exchange:
Adapted from The City of Nanaimo
Makes ~50 bars
½ cup (1 stick) unsalted butter
¼ cup sugar
5 tbsp. cocoa powder
1 egg, beaten
1 ¼ cups graham cracker crumbs
½ c. finely chopped almonds
1 cup coconut
½ c. Heath toffee bits (optional)
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken, about 3 minutes. Remove from heat. Stir in crumbs, coconut, nuts, and toffee if using. Press firmly into an ungreased 8″ x 8″ pan.
½ cup (1 stick) unsalted butter, at room temperature
2 Tbsp. and 2 Tsp. half-and-half
2 Tbsp. vanilla custard powder or powdered vanilla pudding mix
2 cups powdered sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter in a double boiler. Once cool, but still liquid, pour over second layer. Chill in refrigerator for several hours before cutting and serving. Cut into small pieces, they’re rich!