Nanaimo Bars
HB-1549 · Hand-built original · Canadian
CanadianDessert2 hrVegetarianGluten-freeLow-Sodium
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4½ oz butter, for the base
- 1¾ oz caster sugar
- 5 tbsp cocoa powder
- 1 egg, beaten
- 7 oz digestive biscuits, crushed into crumbs
- 3½ oz desiccated coconut
- 1¾ oz chopped almonds
- 3½ oz butter, softened, for the filling
- 4 tbsp double cream
- 3 tbsp custard powder
- 8¾ oz icing sugar, sifted
- 5¼ oz dark chocolate, chopped
- 1¾ oz butter, for the topping
Method
- Line a 8 in square tin with baking paper. Melt the 4½ oz base butter in a pan over low heat, stir in the caster sugar and cocoa until smooth, then whisk in the beaten egg and cook, stirring, for 1 to 2 minutes until thickened slightly. Take off the heat.
- Stir the biscuit crumbs, coconut and almonds into the chocolate mixture, then press firmly and evenly into the tin. Chill for 20 minutes until set.
- Beat the 3½ oz softened butter with the double cream and custard powder, then gradually beat in the icing sugar until you have a smooth, spreadable filling. Spread evenly over the base and chill for 20 minutes.
- Melt the dark chocolate with the 1¾ oz topping butter in a bowl over simmering water until smooth. Cool for a few minutes, then pour over the filling and spread to the edges.
- Chill for at least 1 hour until firm. Cut into 16 bars with a hot knife and store in the fridge.
Total: 2 h
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).