Gingersnap Nanaimo Bars

Ingredients

for 9 bars

CRUST

½ cup (115 g) butter

5 tablespoons cocoa powder

¼ cup (50 g) sugar

1 egg, beaten

1 ¼ cups (105 g) graham cracker crumbs

1 cup (70 g) sliced almond, finely chopped

½ cup (35 g) flaked coconut

MIDDLE LAYER

½ cup (115 g) butter, softened

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 (240 g) powdered sugar

1 cup (115 g) gingersnap crumb

CHOCOLATE GANACHE

6 oz (170 g) chocolate

2 tablespoons butter

coarse gingersnap crumb, to garnish

Preparation

In a medium bowl set over a medium pot of boiling water, melt the butter, cocoa powder, and sugar together.

Add the egg and keep stirring for a minute until the mix thickens.

Remove the bowl from the heat.

Add the graham cracker crumbs, almonds, and coconut flakes.

Mix well, then pour into an 8 x 8 inch (20 x 20 cm) pan and flatten to an even layer.

In a large bowl, cream the softened butter, custard powder, cinnamon, ginger, cloves, nutmeg, and heavy cream together until smooth.

Add the powdered sugar and gingersnap crumbs and mix until smooth.

Spread mixture on top of the crust and in an even layer.

Make the ganache: in a medium bowl set over a medium pot of boiling water, slowly melt the chocolate and the butter.

Let the ganache cool a bit, then pour it over the gingersnap layer.

Chill the bars for at least 3 hours.

Cut the bars into 9 even squares and sprinkle with coarse gingersnap crumbs.

Enjoy!