Step 1

Prepare a deep cookie dish or casserole pan by lining it with parchment paper.

Step 2

Melt the butter, sugar, and cocoa powder in a double boiler. Once mixed together and liquid, add the almonds, graham crumbs, and coconut. If the base mixture seems too thick add some of the water to the mass to make it more pliable. You want the Nanaimo base to be mold-able yet hold together.

Step 3

Chill the base in the fridge until firm, about 15 to 20 minutes.

Step 4

While the base chills, add the softened butter, icing sugar, and custard powder to an electric mixer. Beat the butter and sugar mix until creamy, fluffy and has the consistency of icing. Slowly add the 8 tbsp of whipping cream and continue beating until the cream is incorporated and velvety.

Step 5

Once the graham crust base is firm, use an offset spatula and spread the icing mixture evenly over the base layer. Return the dish to the fridge to let the icing set, about 10 minutes.

Step 6

Melt the remaining semi-sweet chocolate and butter over the double boiler on low heat. Once the icing has set in the fridge, pour the chocolate ganache over the Nanaimo Bars and using an offset spatula, spread the chocolate over the top.

Step 7

Refrigerate one last time for half an hour to ensure everything is nice and cold.

Step 8

Cut the Nanaimo Bars into whichever shape or size you like!