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Nanaimo Bars
Canada’s national confection: a nutty chocolate base layered with sweet buttercream and topped with dark chocolate. Perfect for potlucks or afternoon tea.
Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
2
hours
hrs
25
minutes
mins
Servings:
16
squares
Author:
Elizabeth
Ingredients
for the base
115
grams
butter
50
grams
caster sugar
30
grams
cocoa powder
200
grams
digestive biscuits
crushed into crumbs
65
grams
desiccated coconut
50
grams
walnuts
chopped
1
large
free-range egg
1
tsp
vanilla extract
for the buttercream
60
grams
butter
room temperature
230
grams
icing sugar
20
grams
custard powder
2-3
tbsp
full fat milk
for the chocolate topping
120
grams
dark chocolate
1
tbsp
butter
Instructions
Grease and line an 8-inch square baking tin or butter an 8-inch silicone baking tin.
Place the digestive biscuit crumbs, coconut and chopped walnuts in a large bowl.
Melt butter, cocoa powder and sugar together over a medium heat in a small saucepan. Don't let it boil.
Crack in the egg, and stir well to cook/pasteurise it.
Remove from the heat, add the vanilla and stir the chocolate mixture into the digestive biscuit crumb mixture.
Stir until well incorporated and press into the bottom of the prepared tin. Pop into the fridge to chill for an hour.
To prepare the buttercream, beat the room temperature butter, icing sugar and custard powder together and add enough milk to make it light and creamy.
Spread in an even layer over the chilled base, and pop into the fridge for a further half an hour.
To prepare the chocolate topping, melt the dark chocolate and butter together in a heatproof bowl suspended over a pan of barely simmering water.
Spread evenly over the top of the buttercream, and chill until hardened.
Cut into squares and serve!