Note: when doing my research, I found out that traditional Nanaimo bar recipes call for custard powder which is not always readily available in the United States. Therefore, I chose this recipe because it seemed to be one that would be more universally accessible throughout the world.
Butter broken down into 1/2 cup, 1/4 cup, and 1 TBSP
2 c Graham cracker crumbs
5 tb Sugar
1/2 c Vanilla pudding
5 tb Cocoa
2 c Sugar; icing
1 ts Peppermint extract
2 oz Chocolate; unsweetened
Combine the 1/2 cup butter, sugar, cocoa and peppermint in a saucepan and heat over medium heat. Note: you may need to adjust the heat lower as you do not want to let this mixture start burning. Once the mixture has started to heat up, you can add the egg. Beat in the egg and stir until it reaches the consistency of custard. Remove this mixture from the heat and stir in the crushed graham crackers. (For those cooks like me out there, save yourself the extra steps and hassle and just buy already crushed crackers).
Press this mixture into a greased 8 inch square pan. Cream together the 1/4 cup of butter, the pudding, and icing sugar (I believe that in the US or at least some regions, this is referred to as confectioner’s sugar). Once this is nice and creamy, spread this mixture into the pan on top of the graham cracker mixture.
You need to put the pan into the refrigerator for at least an hour before serving. This recipe makes about 3 dozen squares.