Recipe: Reverse Nanaimo Bars

REVERSE NANAIMO BARS

CRUST:
1 oz. white chocolate (Bakers 1 square)
1/4 cup butter
1 egg beaten (or pasteurized egg replacement to equal 1 egg)
1/2 cup unsweetened coconut
1 1/2 cup graham cracker crumbs
MIDDLE LAYER:
1/3 cup butter
2/3 cup unsweetened cocoa powder
1 1/3 cups confectioner's sugar
3 Tbsp. milk
2 Tbsp. custard powder (Bird's or use vanilla jello pudding powder)
1 tsp. vanilla
TOP LAYER:
4 tsp. vegetable oil, divided use
4 oz. white chocolate, coarsely chopped (Bakers Brand)
1 oz. semi sweet chocolate

Grease 8 inch square pan, set aside.

BOTTOM LAYER:
In a small heavy saucepan, over very low heat, melt white chocolate with 1/4 cup butter stirring until smooth. Stir in beaten egg, and coconut. Remove from heat and stir in crumbs. Press evenly with a spoon into bottom of prepared pan. Refrigerate while making next layer.

MIDDLE LAYER:
In heavy saucepan melt 1/3 cup butter over low heat. Stir in cocoa powder until smooth (can do this step in the microwave). Transfer mixture to a bowl, beat in confectioner's sugar, milk, custard powder and vanilla until smooth. Spread over bottom layer. Refrigerate until firm.

TOP LAYER:
Reserve 1/4 tsp. oil. In small heavy saucepan over very low heat, melt white chocolate with remaining oil. Pour over middle layer, smoothing evenly. Refrigerate until set.

Melt semi-sweet chocolate with reserved 3 3/4 tsp. oil. Drizzle* over white chocolate. Refrigerate until set.

Cut into squares or bars. Store in fridge for up to 3 days or freeze for up to 1 month.

*To drizzle chocolate, use a heavy plastic bag with a tiny hole in one corner. Put chocolate in bag and squeeze out as desired.

Makes 24 squares