Surprisingly, N is a very small section of the index in most of my baking books - after the generic 'nuts' I rarely found anything other than 'nutmeg' or 'Nutella', neither of which appealed. However one seldom used book suggest Nanaimo bars, which did sound rather appealing. They've hovered around the edge of my awareness for a while - I made a point of eating one on holiday in Vancouver a few years ago - but layered bars are fiddly to make, and chocolate topping usually ends in a messy disaster for me, so I'd never made them. Actually, that makes them sound just right for a baking challenge, even though they aren't usually baked!
Joy of Baking, simply because the conversion from cups to metric weights had already been done! In fact most of the recipes were remarkably similar, so I could have chosen any of them!
These little bars were absolutely delicious, and well worth the fiddling about and the time spent waiting for each stage to set. I was concerned about the raw custard powder in the buttercream, and it did taste a little floury on it's own, but sandwiched between the two chocolate layers it wasn't at all noticeable. The coconut was the predominant flavour in the base, but that and the hazelnuts added texture too. The only down-side was that the buttercream softened at room temperature, so the bars really needed to be refrigerated, or they were difficult to eat.