Squares of nanaimo bars on a chopping board

Nanaimo bars

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(5 ratings)

Prep: 25 mins Cook: 5 mins plus 2 hrs 20 mins chilling

Easy

Serves 16

Need ideas for a coffee morning or afternoon tea? These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal415
  • fat29g
  • saturates18g
  • carbs33g
  • sugars23g
  • fibreg
  • protein3g
  • salt0.6g
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Ingredients

    For the biscuit base

    • 125g softened butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g caster sugar
    • 5 tbsp cocoa powder
    • 1 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g digestive biscuits, blitzed to crumbs
    • 100g desiccated coconut
      Coconut

      Coconut

      koe-koe-nut

      A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

    • 50g chopped almonds (optional)

    For the custard icing

    • 100g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 tbsp double cream
    • 3 tbsp custard powder
    • 250g icing sugar

    For the chocolate topping

    • 150g dark chocolate
      Chocolate

      Chocolate

      chok-let

      Chocolate as we know it in pressed

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    Method

    1. Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.

    2. For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.

    3. Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    BEEFYLADY
    20th Sep, 2017
    2.55
    These are nice but not like I had in Canada. I feel like the second layer tastes like butter icing, and not the custard texture and taste I experienced in Canada. Can anyone tell me why this is?
    wendymayCI
    20th Aug, 2017
    5.05
    These are very quick and easy to make … and so delicious.
    paulinebagnall
    21st Aug, 2017
    Please can you post a custard icing recipe that doesn't use custard powder?
    goodfoodteam's picture
    goodfoodteam
    22nd Aug, 2017
    Thanks for your suggestion. We'll see what we can do!
    AdelaHrece
    18th Aug, 2017
    Just make the custard from scratch, much nicer and healthier. I seriously don't understand why this recipe instructs people to use the processed powder, educate people how to cook with real ingredients! :(