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Bitesize Nanaimo bars cut into chunks and speared with cocktail sticks on a light blue plate.
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Nanaimo Bars - Bitesize Version for UK Readers

The Canadian classic treat in a mini bitesize version.
Course: Baking, Snack
Cuisine: North American Style
Keyword: nanaimo bars

Equipment

  • 8x8 inch square baking tin

Ingredients

For The Bottom Layer

  • 115 g Unsalted Butter
  • 50 g caster sugar
  • 5 tbsp cocoa powder
  • 1 large egg beaten
  • 125 g Graham cracker crumbs (or crushed Ritz Crackers)
  • 55 g ground almonds
  • 130 g dessicated coconut

For The Middle Layer

  • 115 g butter unsalted
  • 40 ml double cream
  • 2 tbsp custard powder I used Birds
  • 250 g icing sugar (confectioners sugar)

For The Top Layer

  • 115 g dark chocolate
  • 28 g butter unsalted

Instructions

For The Bottom Layer:

  • Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

For The Middle Layer:

  • Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

For The Top Layer:

  • Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.