Cup of Yum
1. Lightly grease the square pan and line it with parchment paper.

Biscuit layer

Cup of Yum
1. Mix the Graham crackers in a food processor until obtaining crumbs.
2. In a mixing bowl, melt the butter in a bain-marie then add the sugar and cocoa powder. Mix and remove from heat.
3. Beat the egg in a bowl and gradually add it to the mixing bowl, whisking everything vigorously.
4. Return the mixing bowl to the bain-marie and continue mixing for 2 minutes until the mixture thickens.
5. Remove from the heat.
6. Add the almonds, Graham cracker crumbs and coconut. Mix well.
7. Remove from the bain-marie and spread the mixture into the mold, packing it firmly using a spatula.
8. Place the mold in the freezer while preparing the next layer.

Icing layer

1. Place all the ingredients needed for the icing in the bowl of a stand mixer fitted with the leaf attachment.
2. Whisk until the frosting is light and fluffy.
3. Remove the mold from the freezer and spread the icing in an even layer over the first biscuit layer.
4. Place the mold in the freezer again while preparing the chocolate layer.

Chocolate layer

1. In a mixing bowl, melt the chocolate and butter in a bain-marie.
2. Remove the mold from the freezer and pour the mixture over the icing layer.
3. Spread quickly using a spatula then tap the mold against the table several times.
4. Place the mold in the refrigerator.
5. After about 20 minutes, or when the chocolate is no longer liquid but has not hardened too much, pre-cut only the chocolate layer into 16 equal parts.
6. Return the mold to the refrigerator for at least 2 hours.
7. Completely cut the pre-cut pieces.
8. Store the Nanaimo bars in an airtight container in the refrigerator and take them out preferably 45 minutes before eating them.