Nanaimo bars
A no-bake Canadian bar with three layers: chocolate, coconut and nut base, a custard buttercream middle and a thin chocolate top.
- 35 min30 prep · 5 cook
- MediumDifficulty
- 330 kcalper serving
Ingredients
- Butter260 g
- Sugar50 g
- Cocoa powder35 g
- Egg1
- Digestive or graham cracker crumbs160 g
- Desiccated coconut80 g
- Chopped almonds60 g
- Double cream3 tbsp
- Custard powder2 tbsp
- Icing sugar250 g
- Dark chocolate120 g
Missing something? Ingredients with × can be left out.
Steps
- 1
Melt 115 g of butter with the sugar and cocoa in a bowl over simmering water. Whisk in the egg and stir until it thickens.
- 2
Off the heat, stir in the crumbs, coconut and almonds. Press into a lined 20 cm square tin and chill.
- 3
Beat another 115 g of butter with the cream, custard powder and icing sugar until fluffy. Spread over the base and chill.
- 4
Melt the chocolate with the remaining butter, let it cool slightly and pour it over the custard layer.
- 5
Chill until the chocolate is firm, then cut into bars with a knife dipped in hot water.
Tips and questions
- What if I can’t find custard powder?
- Use vanilla instant pudding mix or cornflour with an extra teaspoon of vanilla. The flavour is slightly different but it sets the same.
- How do I cut them without cracking the chocolate?
- Let them sit out for 5 minutes and use a sharp knife dipped in hot water and wiped dry between cuts.
- How should I store them?
- In the fridge for up to a week, or frozen for 2 months.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
