Pumpkin Nanaimo Bars

• FOR THE BOTTOM LAYER:
• 1-1/2 cup Graham Cracker Crumbs
• 1/2 cups Sunflower Seeds, Crushed
• 1 cup Coconut, A Mix Of Sweetened And Unsweetened
• 1/2 cups Butter, Softened
• 1/4 cups Sugar
• 4-1/2 Tablespoons Cocoa, Unsweetened
• 1 whole Egg, Beaten
• FOR THE MIDDLE LAYER:
• 1/3 cups Butter, Softened
• 2 cups Icing Sugar
• 2 Tablespoons Vanilla Custard Powder
• 1/8 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Cloves
• 3 Tablespoons Pure Pumpkin Puree
• FOR THE TOP LAYER:
• 1-1/2 Tablespoon Butter
• 4 cubes Semi-sweet Chocolate, 1 Ounce Squares

1. Bottom Layer:
2. In a mixing bowl place graham cracker crumbs, crushed sunflower seeds and coconut - stir and set aside.
3. Into the top of a double boiler add the butter, sugar and cocoa powder and stir over boiling water until melted and combined.
4. Remove from heat and add in the egg - whisking to ensure it doesn't scramble! Add this to the dry ingredients and with a fork mix it up.
5. Press firmly into a 9x9 pan lined with parchment.
6. Middle Layer:
7. In the bowl of your mixer beat the butter until smooth. Add in the icing sugar and continue to mix at medium-high speed. Scrape the bowl down.
8. When adding in the custard powder and spices, mix them together first and then add them into the creamed mixture all at once. Continue to mix.
9. Finally while still beating, add in the pumpkin puree. Turn to a higher speed and continue to mix until it is well incorporated and fluffy (like buttercream!)
10. Spread evenly onto crust and refrigerate while you are preparing the top layer.
11. Top Layer:
12. Over a double boiler, mix together the butter and chocolate until melted and smooth.
13. Smooth over the top of the bars and refrigerate at least 1 hour to set.

graham cracker crumbs, sunflower seeds, coconut, butter, ubc, cocoa, egg, butter, icing sugar, vanilla custard powder, cinnamon, ubc, ubc, butter, chocolate

Taken from tastykitchen.com/recipes/desserts/pumpkin-nanaimo-bars/ (may not work)