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London Smog Bars

Ingredients

Base:
1/4    cup (50 mL) unsweetened cocoa
1/2    cup (125 mL) melted butter
1/4    cup (50 mL) white sugar
1    tsp (5 mL) vanilla
1    egg, lightly beaten
2    cups (500 mL) graham wafer cracker crumbs
2    cups (500 mL) finely chopped walnuts
1    cup (250 mL) shredded coconut

Centre:
1/4     cup (50 mL) butter
3    tbsp (45 mL) milk or light cream
2    tbsp (30 mL) Bird's custard powder
2    cups (500 mL) icing sugar

Top:
4     squares unsweetened chocolate
2     tsp (10 mL) butter

Directions

Base:
Mix first 5 ingredients, except the egg, together in a medium-large heavy saucepan, and stir over low heat until blended. Add egg and stir for 1 minute, until mixture takes on a custard-like consistency. Remove from heat.

In a separate bowl, mix the last 3 ingredients together until well blended.

Mix this into the cocoa mixture, then press into a 9x9-inch (23x23 cm) pan and chill for 10 to 15 minutes.

Centre:
Cream butter, then add the rest of the ingredients, mixing well after each addition. Spread over the chilled base. Let stand for 15 minutes.

Top:
Melt chocolate together with butter; spread evenly over the top of the custard layer, and chill. Use a hot knife to cut into squares. Makes 12 2-bite bars.
 

London Smog Bars

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