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London Smog Bars


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

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

4     squares unsweetened chocolate
2     tsp (10 mL) butter


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.

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

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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