Ingredients
Method
Base
- Spray an 8 x 8 inch (20 x 20 cm) or 9 x 9 inch (23 x 23 cm) pan with baking spray, and line with parchment paper.
- Melt 115 g unsalted butter, 50 g granulated sugar, and 30 g cocoa powder in a heat-proof bowl set over a pan of simmering water. Stir until smooth.
- Gradually whisk in 1 large egg, stirring constantly until the mixture thickents (about 2-3 minutes).
- Remove from the heat, and stir in 175 g graham cracker crumbs, 65 g finely-chopped almonds, and 70 g unsweetened shredded coconut until well combined.
- Press the mixture evenly into the pan, and chill in the fridge while you prepare the buttercream.
Custard-Flavoured Buttercream
- Add 115 g unsalted butter and 30 g Bird's Custard Powder to a mixing bowl and beat until smooth and fluffy (2-3 minutes).
- Add 30 g milk or cream and beat until incorporated.
- Add 250 g powdered sugar gradually, and beat until light and fluffy.
- Spread the filling over the chilled base, and return the pan to the fridge until set firm (at least 30 minutes).
Chocolate Topping
- Add 115 g semi-sweet chocolate and 28 g unsalted butter to a heat-proof bowl set over a pot of simmering water. Heat while stirring until completely melted and smooth.
- Allow to cool for 10-15 minutes, then spread over the chilled buttercream layer. Return the pan to the fridge until fully set.
- When ready to serve, bring up to room temperature for 15-20 minutes. Slice into 9 (3 rows of 3) or 16 (4 rows of 4) squares. Use a warm knife and wipe it clean after each cut, for the cleanest squares.
- Squares can be stored in the fridge in an airtight container for up to 5 days, or frozen for up to 2 months (see notes in the post above for freezing Nanaimo bars).