Nanaimo Bars

AuthorGeo FoodsCategory

Ingredients

 For the Biscuit Base
 125 g butter
 50 g caster sugar
 5 tablespoons cocoa powder
 1 egg
 200 g digestive biscuits
 100 g desiccated coconut
 50 g chopped almonds
 For the Custard Icing
 100 g butter
 4 tbsp double cream
 3 tbsp custard powder
 250 g icing sugar
 For the Chocolate Topping
 150 g dark chocolate
 50 g butter

Preparation

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 until smooth. Whisk in the egg 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 tin. Chill for 10 minutes. For 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 until the custard is no longer soft. 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. Slice into squares to serve.

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Ingredients

 For the Biscuit Base
 125 g butter
 50 g caster sugar
 5 tablespoons cocoa powder
 1 egg
 200 g digestive biscuits
 100 g desiccated coconut
 50 g chopped almonds
 For the Custard Icing
 100 g butter
 4 tbsp double cream
 3 tbsp custard powder
 250 g icing sugar
 For the Chocolate Topping
 150 g dark chocolate
 50 g butter

Directions

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 until smooth. Whisk in the egg 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 tin. Chill for 10 minutes. For 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 until the custard is no longer soft. 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. Slice into squares to serve.

Nanaimo Bars

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