Gingerbread Nanaimo Bars Recipe

• 1/2 cup (1 stick) unsalted butter
• 1 1/4 cups (about 4 ounces) finely crumbled gingerbread cookies (or gingersnaps)
• 1/2 cup (about 1 7/8 ounces) finely chopped pecans
• 1 cup (about 3 ounces) flaked coconut
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons cream
• 2 tablespoons Bird's custard powder (instant vanilla pudding powder works, too)
• 2 cups (about 8 ounces) confectioners' sugar
• 4 ounces white chocolate
• 1/4 cup (about 1 ounce) coarsely crumbled gingerbread cookies (or gingersnaps)

1. Melt the butter in a large saucepan. Add crumbled cookies, coconut, and pecans. Stir until combined. Press down firmly into a well greased and parchment-lined 8- x 8-inch pan; try to make the mixture as flat as possible in the pan. Let cool for about 30 minutes.
2. in a stand mixer fitted with the paddle attachment, cream the butter, cream, custard powder, and confectioners' sugar together until very light and fluffy. Spread over the bottom layer, taking care to spread it as flat and evenly as possible. Place the pan in the refrigerator while you prepare the topping.
3. in a medium saucepan or double boiler, melt the white chocolate over low heat until it is pourable. Remove from heat. Pour it over the second (middle) layer and gently spread it with a spatula to ensure even coverage (but work carefully, because the warm chocolate will begin to set quickly once it hits the chilled layer below, and if you are too forceful, you will tear up the delicate custard layer.
4. Immediately after adding the white chocolate topping, garnish with the additional crumbled cookies. Score the bars to make slicing them easier once the chocolate sets. Chill for 30 minutes or until the topping is set before cutting into bars.

butter, gingerbread cookies, pecans, coconut, butter, cream, custard powder, sugar, white chocolate, gingerbread cookies

Taken from www.seriouseats.com/recipes/2013/12/gingerbread-nanaimo-bars.html (may not work)