Reverse Nanaimo Bars

CRUST
1 oz. white chocolate (Bakers 1 sq.)
1/4 c. butter
1 egg beaten
1/2 c. coconut, unsweetened
1 1/2 c. graham cracker crumbs

 MIDDLE LAYER
1/3 c. butter
2/3 c. cocoa
1 1/3 c. icing sugar
3 Tbsp. milk
2 Tbsp. custard powder (Bird's)
1 tsp. vanilla

TOP LAYER
4 tsp. veg. oil
4 oz. white chocolate. coarsely chopped (Bakers Brand)
1 oz. semi sweet chocolate

Grease 8 inch square pan, set aside.
BOTTOM LAYER: In a small heavy saucepan, over very low heat, melt white chocolate with butter stirring until smooth.  Stir in beaten egg, and coconut.  Remove from heat and stir in crumbs.  Press evenly with a spoon into bottom of prepared pan.  Refrigerate while making next layer.
MIDDLE LAYER:  IN heavy sauce pan melt butter over low heat.  Stir in cocoa until smooth (can do this step in the micro).  Transfer mixture to a bowl, beat in icing sugar, milk, custard powder and vanilla until smooth.  Spread over bottom layer.  Refrigerate until firm.
TOP LAYER:  Reserve 1/4 tsp. oil.  In small heavy saucepan over very low heat, melt white chocolate with remaining oil.  Pour over middle layer, smoothing evenly.  Refrigerate until set.  Melt semi-sweet chocolate with reserved oil.  Drizzle over white chocolate.  Refrigerate until set.  Cut into squares or bars.  Store in fridge for up to 3 days or freeze for up to 1 month.  Makes 24 squares.
To drizzle chocolate, use a heavy plastic bag with a tiny hole in one corner. Put chocolate in bag and squeeze out as desired.
 

NOTES : One of Dayle's personal favorites!
These are totally yummy.
 
 
 

    ---

 Return to CHRISTMAS Index here
Return to GROWLIES Index here