Nanaimo Bars
Ready In: 2 hrs
Yields: 18 bars
Ingredients
- 125 g butter, melted
- 40 g sugar, granulated
- 25 g cocoa powder
- 1 large egg, lightly beaten
- 175 g biscuits, crushed (digestive)
- 75 g coconut (flaked or desiccated)
- 75 g walnuts, chopped
- 50 g butter
- 2 tablespoons custard powder
- 1 teaspoon vanilla essence
- 3 tablespoons milk
- 225 g icing sugar, sifted
- 75 g chocolate (plain dark)
- 1 tablespoon butter
Directions
- Lightly oil a 23 cm square tin and line with clingfilm. Mix together the 125 g butter, sugar, cocoa powder egg, biscuit crumbs, coconut and walnuts until combined thoroughly. Press into the prepared tin very firmly. Chill in the refrigerator for at least 1 hour.
- For the filling, cream together the 50 g butter and custard powder and vanilla essence. Add the milk and icing sugar alternatively, about one-third at a time. until smooth. Spead the mixture over the chilled base. Return to the refrigerator and chill again for a further hour.
- For the topping, melt the dark chocolate together with the 1 tbsp butter. stir together until combined well. Pour over the filling and spread quickly to cover the base and filling thinly,.
- Leave for 5-10 minutes until starting to set, then mark the chocolate with a sharp knife into 18 squares. Refrigerate until set. Cut through the marks, dividing the cake into squares. Serve the bar chilled.
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