6 oz. Baker’s Semi-Sweet Chocolate, divided
3/4 cup plus 1 Tbsp. butter, softened, divided
1 tsp. vanilla
2 cups Honey Maid Graham Crumbs
1 cup flaked coconut
1/2 cup chopped walnuts
2 Tbsp. Bird’s Custard Powder
3 Tbsp. milk
2 cups confectioner’s sugar
Heat oven to 350°F.
Microwave 2 oz. chocolate and 1/2 cup butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in egg and vanilla. Stir in graham crumbs, coconut and nuts. Press onto bottom of 9-inch square pan. Bake 8 min.; cool completely.
Mix custard powder and milk in medium bowl with whisk until blended. Add 1/4 cup of the remaining butter; mix well. Gradually beat in sugar until blended. Spread onto crust. Refrigerate 15 min.
Microwave remaining chocolate and butter in microwaveable bowl 2 to 3 min. or until butter is melted. Stir until chocolate is completely melted. Spread over custard layer. Refrigerate several hours or until chilled before cutting into bars.
MAKE IT EASY
For easy removal of dessert from pan before cutting into bars, line empty pan with foil or parchment paper, with ends of foil extending over sides. Then, use the foil handles to remove chilled dessert from pan before cutting into bars.
MOCHA NANAIMO BARS
Blend 3 Tbsp. coffee-flavoured liqueur with 2 tsp. Maxwell House Coffee granules. Substitute this for the 3 Tbsp. milk used to prepare custard layer.
RED OR GREEN NANAIMO BARS
Prepare as directed, adding 1/2 tsp. peppermint extract and a few drops green or red food coloring to filling with butter.