Nanaimo bars — a no-bake Canadian classic of chocolate-coconut biscuit base, creamy custard icing and a glossy chocolate top. Rich, sweet and irresistible in little squares.
- 125g Custard
- 50g Caster Sugar
- 5 tbs Cocoa
- 1 beaten Egg
- 200g shredded Digestive Biscuits
- 100g Desiccated Coconut
- 50g Almonds
- 4 tbs Double Cream
- 3 tbs Custard Powder
- 250g Icing Sugar
- 150g Dark Chocolate
- 50g Butter
Tags:
Treat Snack DairyVideo
Preparation
- Start with the biscuit base. In a bowl set over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring until smooth. Whisk in the egg for 2 to 3 minutes until the mixture has thickened. Remove from the heat and mix in the biscuit crumbs, coconut and almonds, then press into the base of a lined 20cm square tin and chill for 10 minutes.
- For the middle layer, make the custard icing: whisk the butter, cream and custard powder together until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the base and chill for at least 10 minutes until no longer soft.
- Melt the chocolate and butter together in the microwave, then spread over the chilled bars and return to the fridge. Leave until the chocolate has fully set, about 2 hours, then lift out of the tin and slice into squares to serve.
