Orange Nanaimo Bars

1. 1

   First, make base.

2. 2

   Put butter or margarine, cocoa and sugar into a saucepan and cook, over medium heat, until butter melts and sugar dissolves; stir occasionally.

3. 3

   Whisk egg and then SLOWLY whisk butter mixture into beaten egg; then put mixture back into same saucepan.

4. 4

   Cook, stirring frequently, for about 2 minutes or until smooth; remove from heat.

5. 5

   Stir in crumbs, nuts, coconut and orange rind; combine well then scrape into a 9-inch cake pan (8-inch works as well); spread evenly and even use your fingers to press down; refrigerate for 30 minutes.

6. 6

   Now make the middle.

7. 7

   With an electric mixer, beat custard powder into butter, then beat in orange juice concentrate and rind.

8. 8

   With your mixer on low, beat in icing sugar, a bit at a time, and the food colouring if you're using it.

9. 9

   Spread over the chilled base and refrigerate for 1 hour or until set.

10. 10

    Now make the top.

11. 11

    Chop chocolate coarsely and heat in a small pan, along with the butter, until melted and smooth; stir often.

12. 12

    Pour over the middle layer, spreading evenly; return to refrigerator for at least 30 minutes or until firm.

13. 13

    Once firm, cover with plastic wrap and keep refrigerated until serving.

14. 14

    With a sharp knife, cut into bars to serve.

* Per serving · 4 servings · Values may vary.