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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chocolaty Nanaimo Bars   
    Categories: Desserts. c, Chocolate, Nuts, Dairy   
         Yield: 16 servings   
       
       1/2 c  Butter; in cubes   
       1/4 c  Sugar   
       1/4 c  Baking cocoa   
         1 lg Egg; lightly beaten   
     1 1/2 c  Graham cracker crumbs   
         1 c  Sweetened shredded coconut;   
              - toasted   
       1/2 c  Chopped pecans; toasted   
      
   MMMMM--------------------------FILLING-------------------------------   
       1/2 c  Butter; softened   
         2 tb Bird's custard powder or   
              - instant vanilla pudding   
              - mix   
         2 c  Confectioners' sugar   
         3 tb Half & Half cream   
      
   MMMMM--------------------------TOPPING-------------------------------   
         1 oz White baking chocolate;   
              - melted   
         1 c  Semisweet chocolate chips   
         1 tb Shortening   
       
     Line bottom of a 9" square baking pan with parchment. In a small heavy   
     saucepan, cook and stir butter, sugar and cocoa over medium-low heat   
     until butter is melted. Remove from heat.   
        
     In a small bowl, whisk a small amount of hot mixture into egg; return   
     all to pan, whisking constantly. Cook 2-3 minutes or until mixture is   
     just thick enough to coat a metal spoon and a thermometer reads at   
     least 160°, stirring constantly. Remove from heat.   
        
     Stir in cracker crumbs, coconut and pecans. Press into prepared pan.   
     Refrigerate 30 minutes or until cold.   
        
     For filling, in a large bowl, beat butter and custard powder until   
     blended. Beat in confectioners' sugar and half-and-half until smooth.   
     Spread over crust. Refrigerate, covered, 1 hour or until firm.   
        
     For topping, fill a small resealable bag with melted white chocolate;   
     set aside, keeping warm. In a microwave, melt chocolate chips and   
     shortening; stir until smooth. Spread chocolate mixture evenly over   
     filling.   
        
     Cut a small corner in bag with white chocolate. Working quickly, pipe   
     parallel lines over chocolate layer, spacing lines 1/4 to 1/2 in.   
     apart. Working at right angles to the white chocolate lines, pull a   
     toothpick back and forth across the pan, cutting through the piped   
     lines to create a feather design.   
        
     Refrigerate 10 minutes or until topping is just set (do not allow the   
     chocolate to harden completely). Cut into bars. Store in an airtight   
     container in the refrigerator.   
        
     Kelly McCulley, Des Moines, Iowa   
        
     Makes: 16 baars   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "If you're afraid of butter, use cream." -- Julia Child   
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