MOCHA NANAIMO BARS

Serves 9 bars

INGREDIENTS

CRUST ½ cup butter ¼ cup sugar 5 tablespoons cocoa powder (you can add 1 tbsp of instant coffee if you want a stronger mocha flavor) 1 egg, beaten 1 ¼ cup graham cracker crumbs 1 cup sliced almonds, chopped ½ flaked coconuts

MIDDLE LAYER ½ cup softened butter 2 tablespoons custard powder 5 teaspoons heavy cream 2 tablespoons instant coffee 2 cups powdered sugar

CHOCOLATE GANACHE 2 tablespoons butter 6 ounces chocolate Cocoa powder, for garnish

PREPARATION CRUST In a bain-marie, melt the butter, sugar, and cocoa powder. Stir in the egg and keep stirring for a minute until the mix thickens. Remove the bowl from heat. Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes. When well mixed, pour into an 8 x 8-inch pan and flatten until you get an even layer.

MIDDLE LAYER Cream the custard powder, softened butter, cream, and instant coffee until smooth. Add the powdered sugar and mix until smooth. Pour mixture on top of the crust and spread it until you get an even layer.

CHOCOLATE GANACHE In a bain marie, slowly melt the chocolate and the butter. Cool it down a little bit then pour over middle layer. Chill the bars for at least 3 hours. Cut them into 9 even squares and sprinkle each one with cocoa powder. Enjoy!

GINGERSNAP NANAIMO BARS

Serves 9 bars

INGREDIENTS

CRUST ½ cup butter ¼ cup sugar 5 tablespoons cocoa powder 1 egg, beaten 1 ¼ cup graham cracker crumbs 1 cup sliced almonds, chopped ½ flaked coconuts

MIDDLE LAYER ½ cup softened butter 2 tablespoons custard powder 1 tablespoon cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon ground nutmeg 5 teaspoons heavy cream 1 ½ cups powdered sugar 1 cup gingersnap crumbs

CHOCOLATE GANACHE 2 tablespoons butter 6 ounces chocolate Coarse gingersnap crumbs for garnish

PREPARATION CRUST In a bain-marie, melt the butter, sugar, and cocoa powder. Stir in the egg and keep stirring for a minute until the mix thickens. Remove the bowl from heat. Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes. When well mixed, pour into an 8 x 8-inch pan and flatten until you get an even layer.

MIDDLE LAYER Cream the custard powder, softened butter, cinnamon, ginger, cloves, nutmeg, and cream together until smooth. Add the powdered sugar and gingersnap crumbs and mix until smooth. Pour mixture on top of the crust and spread it until you get an even layer.

CHOCOLATE GANACHE In a bain marie, slowly melt the chocolate and the butter. Cool it down a little bit then pour over middle layer. Chill the bars for at least 3 hours. Cut them into 9 even squares and sprinkle each one with coarse gingersnap crumbs. Enjoy!

COCONUT NANAIMO BARS

Serves 9 bars

INGREDIENTS

CRUST ½ cup butter ¼ cup sugar 5 tablespoons cocoa powder 1 egg, beaten 1 ¼ cup graham cracker crumbs 1 cup sliced almonds, chopped ½ flaked coconuts

MIDDLE LAYER ½ cup softened butter 2 tablespoons custard powder 3 tablespoons coconut milk 1 ½ cups powdered sugar 1 cup unsweetened shredded coconut

CHOCOLATE GANACHE 2 tablespoons butter 6 ounces chocolate Shredded coconut for garnish

PREPARATION CRUST In a bain-marie, melt the butter, sugar, and cocoa powder. Stir in the egg and keep stirring for a minute until the mix thickens. Remove the bowl from heat. Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes. When well mixed, pour into an 8 x 8-inch pan and flatten until you get an even layer.

MIDDLE LAYER Cream the custard powder, softened butter, and coconut milk until smooth. Add the powdered sugar and the shredded coconut and mix until smooth. Pour the mixture on top of the crust and spread it until you get an even layer.

CHOCOLATE GANACHE In a bain marie, slowly melt the chocolate and the butter. Cool it down a little bit then pour over middle layer. Chill the bars for at least 3 hours. Cut them into 9 even squares.