Reverse Nanaimo Bars

A community recipe by seedgirl

Not tested or verified by Nigella.com

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Introduction

An interesting twist on one of the most popular Canadian bars.

Ingredients

Serves: 24

For the Base

1 ounce white chocolate
¼ cup butter
1 beaten egg
½ cup unsweetened shredded coconut
¼ cup finely chopped almonds
1½ cups graham crackers (crumbs)

For the Middle Layer

⅓ cup butter
⅔ cup unsweetened cocoa
1⅓ cups confectioners' sugar
3 tablespoons milk
2 tablespoons custard powder
1 tablespoon vanilla

For the Top Layer

4 teaspoons vegetable oil
4 ounces coarsely chopped white chocolate
1 ounce bittersweet chocolate

Method

Reverse Nanaimo Bars is a community recipe submitted by seedgirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Line 8-inch square metal cake pan with parchment paper; set aside.

In small heavy saucepan, melt white chocolate with butter over low heat, stirring until smooth. Stir in egg, coconut and almonds. Remove from heat; stir in cracker crumbs.

Press evenly into prepared dish.

Bake in centre of 350°F (108°C) oven until firm, 12 to 15 mins. Let cool on rack.

Middle Layer:

In heavy saucepan, melt butter over low heat; stir in cocoa until smooth.

Transfer to bowl; beat in confectioners' sugar, milk, custard powder and vanilla until smooth.

Spread over bottom layer; refrigerate until smooth.

Top Layer:

Reserve ¼ tsp of the oil. In a small saucepan, melt white chocolate with remaining oil over a low heat; pour over middle layer, smoothing evenly.

Refrigerate until set.

Melt bittersweet chocolate with reserved oil; drizzle over white chocolate. Refrigerate until set.

Cut into bars or squares.