Nanaimo Bars
 
Makes 16
Ingredients
  • ½ cup (113 grams) unsalted butter
  • 6 tablespoons (30 grams) unsweetened cocoa powder
  • ⅓ cup (67 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • 1 large egg (50 grams), lightly beaten
  • ½ teaspoon (3 grams) vanilla bean paste
  • 1¾ cups (228 grams) graham cracker crumbs
  • ¾ cup (85 grams) sweetened flaked coconut
  • ⅓ cup (38 grams) blanched slivered almonds, finely chopped
  • Custard Filling (recipe follows)
  • Grand Marnier Ganache (recipe follows)
  • ⅓ cup (38 grams) whole almonds, roughly chopped
  • 2 teaspoons (6 grams) flaked salt
Instructions
  1. Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan. Spray with cooking spray.
  2. In the top of a double boiler, combine butter, cocoa, sugar, and salt. Cook over simmering water, stirring constantly, until butter is melted. Add egg and vanilla bean paste, stirring until thickened and smooth, about 1 minute. Remove from heat, and stir in graham cracker crumbs, coconut, and slivered almonds.
  3. Press mixture into bottom of prepared pan. Spread Custard Filling onto prepared crust, smoothing top with an offset spatula. Spread Grand Marnier Ganache on top of Custard Filling, smoothing top with an offset spatula. Sprinkle with chopped whole almonds and flaked salt. Refrigerate for at least 2 hours. Using excess parchment as handles, remove from pan, and cut into bars. Serve at room temperature.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/nanaimo-bars/