Some of our kitchen team find traditional Nanaimo bars too sweet, so we developed a bar we all could love. Thanks to cocoa powder, salted almonds and much less sugar, we got it.
finely chopped salted roasted
, at room temperature
, seeds scraped
LINE an 8 × 8-in. baking pan with overhanging parchment.
COMBINE toasted coconut with graham cracker crumbs, 1/4 cup almonds and cocoa powder in a large bowl. Stir in 1/3 cup melted butter and corn syrup. Press evenly into prepared pan.
BEAT icing sugar with 1/2 cup butter, custard powder, vanilla seeds and vanilla and almond extracts using an electric mixer on low, 1 min. Increase speed to medium-high and beat until pale and fluffy, 2 min. Spread evenly over base.
MICROWAVE chocolate in a small bowl, stirring halfway, until smooth, 1 to 2 min. Pour over custard, smoothing top. Sprinkle with remaining almonds. Chill until firm, 2 hours. Let stand 15 min, then cut into bars.