To prepare the Base Layer
Melt together the butter, sugar and cocoa over low heat.
Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
Add the chocolate cookie crumbs, coconut and walnuts.
Mix together until well combined, then press into the bottom of a parchment paper lined 9x9 inch baking pan.
To prepare Filling
With an electric mixer, beat together the butter, cocoa and icing sugar until it just starts to come together.
Add the vanilla paste and melted chocolate chips and beat well, adding just enough milk, a tablespoon or two at a time, until smooth.
This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it's too thick, you may add a few drops of milk at a time to bring it to the right consistency.
Spread evenly over the bottom layer.
Chill in the fridge for a couple of hours before adding the chocolate topping.
To prepare the Chocolate Topping
Melt together the chocolate chips and butter over low heat, just until the chocolate is melted, don't over heat it.
Spread quickly over the chilled frosted layer.
Return to the fridge until the chocolate sets.
Cut into squares or bars. These freeze very well.
As you can see from the photographs, I prefer my Nanaimo bars on the thicker side, in terms of height.
If you prefer though, you can prepare this recipe in a 9x13 inch pan rather than a 9x9 inch pan as the recipe states.
The only adjustment to make is in the top layer. You will need more chocolate to cover the larger pan properly.
Therefore, when using a 9x13 inch pan use 1 1/2 cups chocolate chips and 3 tbsp butter instead. This will give you a more standard thickness in your Nanaimo bars.
The recipe yield should be about 50% more and have approximately 1/3 fewer calories per cookie square as well.
NOT A COCONUT FAN? You can just substitute additional nuts for the coconut if you prefer.