Nanamio Bars from scratch Recipe

How to make it

---

• *Bottom Layer*
• Line a 8x8 or 9x9 with two long strips of parchment or wax paper that extend over the sides of the pan. This makes it so much easier to get the bars out of the pan.
• In a large bowl, combine the graham cracker crumbs, coconut, and walnuts until its mixed together really well. Set aside.
• In a small saucepan over medium-low heat, combine the butter, cocoa powder, sugar, egg, and vanilla. Cook, whisking constantly, for about five minutes. Add to the coconut, graham cracker, and walnut mixture, being sure to mix the really well (don't be afraid to use your hands).
• Pat the crust mixture into the prepared pan, being sure to keep it level and packed down (I like to use the bottom of a juice glass to smooth and push the crust down). Refrigerate for at least an hour so that it gets really firm.
• *Middle Layer*
• Before you start making the filling, take the crust out of the frig. Pull the wax paper up and out of the pan a little, just to ensure it's easy to remove. This will help a lot later on. Put the crust back in the frig.
• Set a medium sauce pan filled half way with water and bring to a very low boil. While you're waiting for the water to bowl, combine the tapioca starch, milk, egg yolks, and salt into a medium bowl and whisk to mix.
• Place a large metal bowl over the top of the boiling water so as to create a double boiler. Melt the butter and white chocolate in the bowl and stir together until well combined. Take the crust out of the frig and put it somewhere close by.
• Add the tapioca flour, milk, egg yolk and slat mixture to the butter and white chocolate mixture, being sure to whisk together vigorously. Continue whisking the mixture over the simmering water for about 5 minutes (mixture will thicken). Whisk in the vanilla and then the powdered sugar until smooth and even (the mixture will be really, really thick). Working quickly, pour the white chocolate custard into the cold crust and smooth the top as best as you can. Refrigerate again for at least an hour or more.
• *Top Layer*
• Set a medium sauce pan filled half way with water and bring to a very low boil. Place a medium bowl over the top of the boiling water so as to create a double boiler. Melt the butter and unsweetened chocolate in the bowl and stir together until well combined and smooth.
• Take the crust and custard out of the refrigerator. Run a sharp knife around the perimeter and slowly lift the wax paper up and out just a bit. (This is yet another attempt to keep the crust and custard from sticking to anything in the pan. This makes it SO much easier later when you need to cut the bar.) Leave the pan on the counter.
• Working quickly, pour the glaze over the filling. tilting the pan and spreading the chocolate to evenly coat. (Tip: When you have all the chocolate in the pan, hold the plan firmly in both hands and shake the pan vigorously back and forth on the counter. This helps to create a smooth surface of chocolate. However, if the chocolate has set at all, this technique doesn't work -- I leaned the hard way :-)
• Refrigerate for at least twenty minutes until the chocolate is solid.
• *Cutting the Bars*:
• Gently pull up on the waxed paper and remove the bars from the pan. They should come out easily. Peel the waxed paper down so you can clearly see the three beautiful layers. Using a very sharp, non-serrated knife, cut small strips off each of the four sides, creating a very clean square.
• Determine the size of the bars that you want to cut. I have a normal school ruler that's a foot long and about an inch wide. I used this to measure the rows and columns that I wanted to cut. Using the tip of the knife, slowly score the chocolate with the desired size, then come back to cut. Don't rush it! Take your time and slowly cut through to the bottom layer, using firm pressure. This will keep the chocolate on the top layer intact. If you go to fast or don't clean the knife between cuts, the chocolate will crack and you'll get the crust mixed in with the other layers.