The 250 Best Brownies Bars and Squares
by Esther Brody

• 9-inch (2.5 L) square cake pan, greased with butter
  
  BASE
  
  
• 1/2 cup (125 mL) butter, melted
  
• 1/4 cup (50 mL) granulated sugar
• 1 egg, beaten
• 1/3 cup (75 mL) unsweetened cocoa powder, sifted
• 1 tsp (5 mL) vanilla extract
• 2 cups (500 mL) graham wafer crumbs (about 30 wafers)
• 1 cup (250 mL) shredded coconut
• 1/2 cup (125 mL) chopped walnuts

Filling

• 1/4 cup (50 mL) butter, softened
• 2 tbsp (25 mL) vanilla custard powder or vanilia instant pudding mix
• 2 tbsp (25 mL) milk (approximate)
• 2 cups (500 mL) confectioner's (icing) sugar, sifted

Topping

• 4 squares (each I oz [28 g]) unsweetened chocolate
• 1 tbsp (15 mL) butter
  
  TIP
  Classic Nanaimo bars are made with Bird's Custard Powder. If you can't find it, substitute an equal quantity of vanilla instant pudding powder (sold in tins).

1. Base: In a bowl mix together melted butter, sugar, egg, cocoa and vanilla until blended.

2. In another bowl, mix together crumbs, coconut and walnuts. Add butter mixture and mix well. Press evenly into prepared pan. Chill at least 1 hour.

3. Filling: In a bowl cream butter. Beat in custard powder, milk and confectioner's sugar until blended. If mixture is too thick, add a few drops more milk. Spread evenly over base and chill for 30 minutes or until firm.

4. Topping: In a saucepan over low heat, melt chocolate and butter, stirring until smooth. Spread evenly over topping, then cut into bars. Store, covered, in the refrigerator.