Squares of nanaimo bars on a chopping board

Nanaimo bars

Name: Nanaimo bars
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 16
Ingredients: 125g softened butter; 50g caster sugar; 5 tbsp cocoa powder; 1 egg beaten; 200g digestive biscuits blitzed to crumbs; 100g desiccated coconut; 50g chopped almonds (optional); 100g butter softened; 4 tbsp double cream; 3 tbsp custard powder; 250g icing sugar; 150g dark chocolate; 50g butter

Michelle Holmes

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Serves 16

Easy

Prep: 25 mins

Cook: 5 mins

plus 2 hrs 20 mins chilling

A star rating of 4.3 out of 5.24 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the biscuit base

125g softened butter
50g caster sugar
5 tbsp cocoa powder
1 egg

beaten
200g digestive biscuits

blitzed to crumbs
100g desiccated coconut
50g chopped almonds

(optional)

For the custard icing

100g butter

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

For the chocolate topping

150g dark chocolate
50g butter

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Nutrition: Per serving

kcal415
fat29g
saturates18g
carbs33g
sugars23g
protein3g
salt0.6g

Method

step 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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, August 2017

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A star rating of 4.3 out of 5.24 ratings

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