Nanaimo Bar

Step 1

In a bowl, mix the graham cracker crumbs, coconut, walnuts, cocoa powder, and sugar. Stir in the melted butter until combined.

Step 2

Lightly grease a 10-ounce ramekin. Press the mixture firmly into the bottom using your fingers or the back of a spoon.

Step 3

In a medium bowl, beat the softened butter, cornstarch, and vanilla with an electric mixer. Add powdered sugar and cream, then mix until smooth.

Step 4

Spread the filling over the crust. Refrigerate for 1 hour.

Step 5

About 30 minutes before removing the ramekin from the fridge, place chocolate and butter in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Stir until smooth, then remove from heat and let cool slightly.

Step 6

Pour the ganache over the filling and spread evenly. Chill for another 30 minutes, or until set.

Step 7

Let sit at room temperature for a few minutes before serving.