Maple pecan nanaimo bars

Ingredients

• 12 graham crackers
• 1 cup sweetened shredded coconut
• ½ cup roughly chopped pecans
• 120 g unsalted butter, diced
• ¼ cup sugar
• ¼ cup cocoa powder
• 1 tsp vanilla extract
• ¼ tsp flake salt
• 1 egg

Layer 2

• 100 g unsalted butter, at room temperature
• 3 tbsp custard powder
• 3 tbsp pouring cream
• ¼ tsp flake salt
• 1½ cups icing sugar
• ¼ cup maple syrup
• 1 tsp vanilla extract

Layer 3

• 1 cup dark chocolate
• 3 tbsp unsalted butter
• 3 tbsp pouring cream

Refrigeration time: 1 hour 30 minutes

Instructions

1. For Layer 1, crush the graham crackers to a coarse crumb and combine in a bowl with the shredded coconut and pecans and set aside. Over a double boiler, combine the butter, sugar, cocoa powder, vanilla and salt to a large bowl and mix until the butter has melted. Add the egg and whisk over the double boiler until fully combined and slightly thickened. Pour over the dry ingredients and mix well. Pour the mixture into the base of a lined 20cm square baking tin, and press down to create a flat layer. Refrigerate for 30 minutes. 
2. Combine the ingredients for Layer 2 in a large bowl and mix over a double boiler until the butter is melted and the mixture is thickened. Pour over Layer 1 and refrigerate for a further 30 minutes. 
3. Combine the ingredients for Layer 3 in a large bowl and mix over a double boiler until the chocolate is melted. The butter will also melt and combine with the chocolate and cream to form a ganache. Pour the ganache over Layer 2 and refrigerate for a final 30 minutes. Cut into 5 cm x 2.5 cm rectangles and serve.

As featured in Adam Liaw’s North American Fan Feasts showing on SBS On Demand.