This recipe calls for custard powder or vanilla pudding mix. If you cannot find these ingredients, you can substitute corn starch and add additional vanilla extract.
Ingredients:
- For Bottom Layer:
- 4 ounces (1/2 cup, or 1 stick) butter
- 1/4 cup granulated sugar
- 5 tbsp unsweetened cocoa
- 1 egg, lightly beaten
- 1 cup finely ground graham cracker crumbs
- 1/2 cup finely chopped nuts
- 1/2 cup unsweetened shredded coconut
- For Middle Layer:
- 4 ounces (1/2 cup, or 1 stick) butter
- 2 tbsp heavy cream
- 2 tbsp vanilla custard powder or vanilla pudding mix (instant or regular)
- 1 tbsp vanilla extract
- 2 cups powdered sugar
- For Chocolate Coating:
- 1 lb chopped semi-sweet chocolate, or chips
- 2 tbsp shortening
Preparation:
1. To make the bottom layer: prepare an 8x8 pan by lining it with aluminum foil and set aside. Combine the graham crumbs, coconut, and chopped nuts in a large bowl.
2. Fill a saucepan with about an inch of water, and place it over medium heat. Fit a double boiler or close-fitting metal bowl on top, and place the butter, sugar, and cocoa in the double boiler. Stir occasionally until the butter is melted and the mixture is entirely smooth.
3. Add the beaten egg to the cocoa mixture and stir continuously until it cooks and thickens. This process should take 2-4 minutes. The mixture will get very thick and shiny. If the fat seems to separate out, continue stirring or whisking until it reincorporates.
4. Once cooked, scrape the cocoa mixture into the bowl with the graham crumbs and stir to combine. Once there are no dry patches in the ingredients, scrape the candy into the prepared pan and use your hands to press it into an even layer. Set it aside while you prepare the next layer.
5. To make the middle layer: Place the softened butter in the bowl of a large stand mixer fitted with the paddle attachment, and beat it until the butter is creamy. (Alternately, you can use a hand mixer and a large bowl.)
6. Add the powdered sugar, custard powder or pudding, cream, and vanilla extract, and beat on low until combined. Scrape down the bowl, and then turn the mixer to medium, beating for about a minute until the buttercream has lightened in color and texture.
7. Spoon the buttercream out onto the crust and smooth it into an even layer. Refrigerate the candy until the buttercream layer is very firm and set, about 2-3 hours.
8. Once you are ready to dip your squares, place the chocolate and shortening in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
9. Using a fork or dipping tools, dip each square in the chocolate until it is submerged. Bring it up out of the chocolate and allow excess chocolate to drip back in the bowl. Scrape the bottom of the fork against the lip of the bowl to remove excess chocolate, and place the dipped square on a foil-covered baking sheet. Repeat with remaining squares. If desired, you can sprinkle the tops with toasted nuts or coconut while the chocolate is wet, or drizzle them with white chocolate for decoration.
10.I like to eat these straight from the refrigerator, so that the buttercream layer stays firm. But you can also serve them at room temperature if you prefer. Nanaimo Squares will keep for a week in an airtight container in the refrigerator.
