Nanaimo Bars

Ingredients
For the base
Base recipe from alex bakes

200g digestive biscuits, blitzed in the food processor to make crumbs
100g butter
75g desicated coconut
50g sugar/li>
5tbsp cocoa powder
1 egg

For the custard

120ml milk
1½tbsp cornflour
1tsp vanilla bean paste
3 egg yolks
For the chocolate topping
100g high quality dark chocolate (I used 72% cocoa solids)
55g butter

Instructions

1. Line a dish approx 26cm x 17cm with foil (saves on tough washing up) and grease lightly.
2. Make the base: Melt the butter and with the sugar and and cocoa powder in a medium saucepan over a low heat. Whisk the egg and add to the saucepan along with the coconut and digestive biscuit crumbs. Stir well. Press base firmly into dish.
3. To make the egg custard: In a medium saucepan, heat the milk with the cornflour, vanilla bean paste and sugar, stirring constantly. The mixture will begin to thicken. Leave to cool for a minute or so, stirring to cool the mixture.
4. In a separate medium bowl, place the egg yolks and whisk a little. Pour half the milk mixture from a height into the egg yolks, stirring constantly to prevent the eggs coagulating.
5. Pour the mixture back into the remaining milk mixture in the saucepan and place back over the heat (low). Stirring constantly, cook for the next 5 minutes. Do not let it go lumpy! Spread over the biscuit base in the dish.
6. To make the chocolate topping: Melt the chocolate and butter in a bowl over boiling water until melted together. Once fully melted, leave for a few minutes to cool. Then spread on the top gently on top of custard, making sure you get to the edges.
7. Once it’s nearly cool, cover it in cling film and stick it in the fridge for 3-4 hours.
8. To serve, slice into small squares.

http://laythetable.com/snacks/nanaimo-bars/

Nanaimo Bars

Ingredients:
Bottom Layer

    ½ cup butter
    1/2 cup Ghirardelli Ground Chocolate (or ¼ cup cocoa powder and ¼ cup white sugar)
    1 egg beaten
    1 ½  cups graham cracker crumbs
    1 cup shredded coconut
    ½ cup pecans, finely chopped


Middle Layer

    ½ cup butter, softened
    3 tablespoons half & half
    2 tablespoons powdered vanilla pudding mix (of the instant variety)
    2 cups powdered sugar


Top Layer

    1 cup semi-sweet-chocolate chips (or, even better, about 22 Dove Dark Chocolate Promises)
    1 tablespoon Crisco or vegetable oil
    1 tablespoon chopped white or milk chocolate, melted


Directions:

1. Line the bottom of a 9 X 9-inch pan (glass or metal) with parchment paper or non-stick foil.
2. Bottom Layer:  In a 300° oven, toast coconut and chopped pecans until golden brown and fragrant.   Remove from oven and set aside.  In the top of a double boiler, melt ½ cup butter and Ghirardelli Ground Chocolate (or cocoa and sugar). Whisk to combine.  Whisk in the beaten egg.  Whisk until thickened, and then remove at once from heat.  Fold in the graham cracker crumbs, coconut, and pecans.  Press into prepared pan.  Put in refrigerator while you prepare the next layer.
3. Middle Layer:  In a large mixing bowl, cream together ½ cup softened butter, half & half, and pudding mix.  Fold in the powdered sugar.  Beat until very light.  Spread evenly on top of the first layer.  Cover with plastic wrap.  Put in refrigerator again for an hour or so, until middle layer is firm.
4. Top Layer:  In a double boiler melt the chocolate chips and Crisco or vegetable oil. The chocolate may melt the middle layer if it’s too hot, so you might want to let it cool for a little bit.  Pour onto second layer and spread evenly.  Drizzle white or milk chocolate over the top for decoration.*  Let set in the refrigerator for 10 to 15 minutes and then cut.  (This keeps the chocolate from cracking when you cut it.)  Refrigerate for 2 hours before serving.

more: http://food-pusher.blogspot.gr/2010/08/nanaimo-bars.html