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Base

-------- Line 9x9 pan with tin foil. Shiny Side to food. See: Tips & Tricks: Line Pan with Tinfoil

-------- Put in sauce pan
3/4 cup brown (golden or white) sugar
3/4 cup butter - can use 1/2 if you want less fat
1/2 cup + 2 tbsp water - (or milk: cow, oat, rice... or evaporated milk if making Sweets: Nanaimo Bar: Free Style.)
1/2 cup coca powder
3/4 tsp salt
-------- Stir sort of constantly, to prevent scorching.
-------- I start low heat, until butter mostly melted, then raise to medium.
-------- Bring to gentle boil.
-------- Remove from heat

-------- Add to saucepan and stir
1 tsp vanilla

-------- Add to saucepan and stir
-3- cups quick oats (wheat and gluten free)

-------- Spread mixture evenly in 9x9 foil lined pan See: Tips & Tricks: Line Pan with Tinfoil
-------- Refrigerate until set - about 30 minutes
-------- Store in fridge

-------- Clean up: Rinse pot and spatula/spoon in hot water, for easier washing.

Custard Middle

-------- Put in mixing bowl
2 1/2 cup icing sugar
2 tbsp Byrd's Vanilla Custard Powder
-------- Stir to mix
1/4 cup butter - softened on counter - or put in micorowave for a few seconds. Don't want it HOT.
3 tbsp Byrd's Vanilla Custard Powder
3 tbsp water or milk - (rice, oat, almond...) NOTE: my favourite is Evaporated Milk
1/4 tsp salt - 1/8 if using salted butter

-------- Mix - by hand or with mixer
-------- Spread over cooled base
-------- In fridge for at least 30 minutes

Chocolate Toping - thicker & softer than Sweets: Chocolate on top

CAUTION:
Ensure bowl, spoon, spatula are COMPLETLEY dry. Small amounts of water COULD cause chocolate to curdle, instead of melting.

-------- Put in large microwave safe bowl
1/4 cup butter - might need more
1/2 cup semi sweet chocolate chips
4 oz = 114.5g = 1/2 package of Baker's unsweetened chocolate - snapped into pieces
1/4 tsp salt - 1/8 if using salted butter

-------- Microwave for 33 to 44 seconds
-------- Remove and stir
-------- Microwave for 22 to 33 seconds
-------- Remove and stir
NOTE: chips will still look solid, stir until they melt from the heat in the bowl
-------- Back in microwave and stir again if needed

-------- Wait until chocolate cools a bit so middle icing layer of Nanaimo Bar does not melt.
-------- Spread chocolate over middle layer
-------- Refridgerate for a bit - then cut, before chocolate is fully set
-------- Clean up: Rinse bowl and spatula/spoon in hot water, for easier washing.

Store/Serve

-------- Store in fridge.
-------- Take out 30 minutes? before serving to let chocolate soften. Makes easier to cut and eat.
-------- Put backin fridge.