Nainamo Bars

Cover up the base and sides of a 23x33cm baking tin with foil paper and keep it aside.

Put the Digestive biscuits into a plastic bag or a zip lock bag and crush them well with your rolling pin. Or you can put the biscuits into a food processor and blend them to a coarse texture.

Add this into a bowl along with the desiccated coconut, coarsely chopped walnut and vanilla extract, mix it well and keep it aside.

For the first layer, melt the butter in a saucepan over low flame. Turn off the heat and add in the sugar and the cocoa powder. Whisk it well. Gradually whisk in the eggs.

Turn on the heat again on low flame and cook it ( for a minute) , whisking constantly till the mixture thickens.

Turn off the heat and pour it over the biscuit mixture. Mix well and then press this mixture into the baking tin. ( press it nice and firm so that it doesnt crumble when you cut it.) Chill it for an hour.

For the middle layer, whisk the butter well with a whisker (electric mixer makes the job more easier) until soft and fluffy. To this add the icing sugar and mix it well

Now add in the custard powder and the double cream and whisk it really well until its thickened.. Spread this evenly onto the chilled first layer and then keep it to chill or half an hour/til its firm.

To make the top layer, finely chop the chocolates and keep it aside in a bowl. Pour the double cream into a sauce pan and heat it just to the boil (should not boil, when the small bubbles start appearing at the sides, turn off the heat).

Pour this over the chocolate. Allow it to stand for 2 min, then stir it until smooth. Add the butter to this and stir again til u get a smooth glossy ganache. Pour and even this layer over the chilled middle layer.

Chill it until the chocolate layer is set!

Use a sharp knife to cut it into small squares.