Nanaimo square

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Ingredients

1/2 cup butter

1/4 cup brown sugar

1/4 cup cocoa

1/2 teaspoon vanilla

1 egg, slightly beaten

1/4 teaspoon salt

2 cups graham crackers, crushed

1 cup coconut, shredded, unsweetened

1/2 cup walnuts, chopped

3 ounces semi-sweet chocolate

1 tablespoon butter

Filling

1/4 butter, softened

2 cups icing sugar

2 tablespoons Bird’s custard powder

2 tablespoons whipping cream

Preparation

Line 9-inch square pan with parchment paper.In heavy saucepan, melt butter and add sugar,cocoa, vanilla, egg and salt and cook over lowheat untilmixture coats a spoon. Add grahamcrackers, coconut and walnuts to heated mixtureand stir to combine. Remove from heat and pressinto pan. Cool.

In a mixing bowl of an electricmixer, combinebutter, icing sugar and powder. Gradually addcream and mix until light and fluffy. Spread overfirst layer. Combine melted chocolate and butterand spread over filling. Chill in refrigeratoruntil serving. Cut into 1-inch squares to serve.