Nanaimo Bars
A three-layered Canadian confection featuring a crispy cocoa biscuit base, a tender custard-flavored cream filling in the middle, and a chocolate glaze on top. The perfect dessert for tea time!
Ingredients
- 100 g Butter
- 50 g Caster sugar
- 5 tbsp Cocoa powder
- 1 pcs Egg
- 200 g Digestive biscuits
- 100 g Desiccated coconut
- 50 g Almonds
- 100 g Butter
- 4 tbsp Heavy cream
- 3 tbsp Custard powder
- 250 g Icing sugar
- 150 g Dark chocolate
- 50 g Butter
Instructions
- Prepare a 20 cm square baking tin (line with parchment paper). Crush the digestive biscuits into fine crumbs. In a heatproof bowl set over a pot of boiling water, melt 100 g of butter with sugar and cocoa powder, stirring until you have a smooth mixture.
- Whisk the egg and add it to the chocolate mixture, continuing to whisk for 2–3 minutes until the mixture thickens. Remove from heat.
- Mix the biscuits, coconut, and almonds together. Add them to the cocoa mixture and stir well. Press the mixture firmly into the bottom of the prepared tin.
- Refrigerate the base for 10 minutes.
- For the cream layer: beat 100 g of softened butter, 4 tablespoons of cream, and 3 tablespoons of custard powder until light and fluffy. Gradually add the icing sugar, beating constantly, until completely dissolved.
- Spread the cream evenly over the cooled base. Refrigerate for at least 10 minutes until the cream layer becomes firm.
- Melt the dark chocolate and 50 g of butter in the microwave (in 20-second bursts, stirring between intervals) or over a double boiler. Spread the chocolate glaze evenly over the cream layer.
- Return the bars to the refrigerator until the chocolate is completely set (approximately 2 hours). Remove from the tin and cut into square pieces with a sharp knife.