Creamy Nanaimo Bars

• 1/2 cup unsalted butter
• 1 bag vanilla
• 1/4 cup granulated sugar
• 4 Tbsp. cocoa powder
• 1 egg
• 2 cups graham cracker crumbs
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 cup PLANTERS Walnuts, finely chopped
• 2 cups powdered sugar
• 2 Tbsp. custard powder
• 2 Tbsp. heavy cream
• 1 cup BAKER'S Semi-Sweet Chocolate Morsels

1. Line a 9x9 inch-baking pan with parchment paper.
2. In a medium saucepan melt the butter, add vanilla, granulated sugar, and cocoa powder on low heat; stir until combined.
3. Remove from heat and mix in the beaten egg.
4. Add the graham cracker crumbs, coconut, and walnuts and combine.
5. Press the mixture into the baking pan with a spatula.
6. Place in the fridge to cool.
7. In a large bowl, beat the butter, sugar, and custard powder, and cream with a hand mixer or stand mixer until light and fluffy.
8. Spread evenly onto the crust.
9. Place back in the fridge for 20 minutes to set.
10. In a double boiler, melt the chocolate.
11. Remove the pan from the fridge, and pour the melted chocolate onto the Nanaimo bars, tipping the pan back and forth ensuring an even layer of chocolate.
12. Cover with plastic wrap and place in the fridge for 30 minutes until the chocolate has set.
13. Remove the bars from the fridge and let sit until room temperature.
14. Cut the bars into 25 small squares.
15. Store in an airtight container in the fridge for 2 weeks or in the freezer for 6 months.

unsalted butter, vanilla, granulated sugar, cocoa powder, egg, graham cracker crumbs, s angel, walnuts, powdered sugar, custard powder, heavy cream

Taken from www.kraftrecipes.com/recipes/creamy-nanaimo-bars-186802.aspx (may not work)