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Nanaimo Bars
- Preparation and cooking time
- Prep:
- Easy
- Makes approx 25 slices
Ingredients
Biscuit Base
- 125g softened butter
- 1/4 cup sugar
- 5 tablespoons cocoa powder
- 1 egg beaten
- 1 3/4 cup digestive biscuits crumbs
- 1 cup desiccated coconut
- 1/2 cup finely chopped almonds (optional) not used in my pic
Custard Icing
- 125g softened butter
- 1/4 cup sugar
- 5 tablespoons cocoa powder
- 1 egg beaten
- 1 3/4 cup digestive biscuits crumbs
- 1 cup desiccated coconut
- 1/2 cup finely chopped almonds (optional) not used in my pic
- 115 g butter, softened
- 3 tablespoons cream
- 2 tablespoons custard powder
- 2 cups icing sugar
Chocolate Topping
- 125g softened butter
- 1/4 cup sugar
- 5 tablespoons cocoa powder
- 1 egg beaten
- 1 3/4 cup digestive biscuits crumbs
- 1 cup desiccated coconut
- 1/2 cup finely chopped almonds (optional) not used in my pic
- 115 g butter, softened
- 3 tablespoons cream
- 2 tablespoons custard powder
- 2 cups icing sugar
- 150g dark cooking chocolate (I use Green & Blacks 72%)
- 50g butter
Method
- STEP 1In the top of a double boiler, combine butter, sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the biscuit crumbs, coconut and almonds (if adding). Press into the bottom of an ungreased 8x8 inch pan
- STEP 2For the middle layer, cream together butter, cream and custard powder until light and fluffy. Mix in the icing sugar until smooth. Spread over the bottom layer in the pan. Chill in fridge.
- STEP 3While the second layer is chilling, melt the chocolate and butter together in the top of a double boiler. Spread over the chilled bars and place in fridge. Let the chocolate just set/harden and cut into squares, return to the fridge to set fully (if you allow the chocolate to completely set it will crack when you cut the slice up).
