Here is what you'll need!MOCHA NANAIMO BARSServes 9 barsINGREDIENTSCRUST½ cup butter ¼ cup sugar5 tablespoons cocoa powder (you can add 1 tbsp of instant coffee if you want a stronger mocha flavor)1 egg, beaten1 ¼ cup graham cracker crumbs1 cup sliced almonds, chopped½ flaked coconutsMIDDLE LAYER½ cup softened butter2 tablespoons custard powder5 teaspoons heavy cream2 tablespoons instant coffee2 cups powdered sugarCHOCOLATE GANACHE 2 tablespoons butter6 ounces chocolateCocoa powder, for garnishPREPARATION CRUSTIn 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 LAYERCream 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 GANACHEIn 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 BARSServes 9 barsINGREDIENTSCRUST½ cup butter ¼ cup sugar5 tablespoons cocoa powder1 egg, beaten1 ¼ cup graham cracker crumbs1 cup sliced almonds, chopped½ flaked coconutsMIDDLE LAYER½ cup softened butter2 tablespoons custard powder1 tablespoon cinnamon1 teaspoon ground ginger½ teaspoon ground cloves½ teaspoon ground nutmeg 5 teaspoons heavy cream1 ½ cups powdered sugar1 cup gingersnap crumbs CHOCOLATE GANACHE 2 tablespoons butter6 ounces chocolateCoarse gingersnap crumbs for garnishPREPARATION CRUSTIn 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 LAYERCream 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 GANACHEIn 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 BARSServes 9 barsINGREDIENTSCRUST½ cup butter ¼ cup sugar5 tablespoons cocoa powder1 egg, beaten1 ¼ cup graham cracker crumbs1 cup sliced almonds, chopped½ flaked coconutsMIDDLE LAYER½ cup softened butter2 tablespoons custard powder3 tablespoons coconut milk1 ½ cups powdered sugar1 cup unsweetened shredded coconut CHOCOLATE GANACHE 2 tablespoons butter6 ounces chocolateShredded coconut for garnishPREPARATION CRUSTIn 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 LAYERCream 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 GANACHEIn 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 sCheck us out on Facebook! - facebook.com/buzzfeedtastyMUSICANW1220_05_Pleasure-CentreLicensed via Audio NetworkMade by BFMP www.buzzfeed.com/videoteam.
