Nanaimo bars

Nanaimo bars
Nanaimo bars are a popular Candian treat, consisting of three delicious layers that make a for a seriously good combination.

150g unsalted butter melted plus extra for the tin

100g digestives broken into pieces

60g walnut pieces

40g cocoa powder sifted

100g golden caster sugar

80g desiccated coconut

2 medium eggs beaten

Custard cream

100g unsalted butter softened

2 tbsp custard powder

½ tsp vanilla extract

250g icing sugar

2 tbsp milk

Mocha top

150g dark chocolate about 70 per cent cocoa

25g unsalted butter

4 tbsp strong black coffee

Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm square x 4cm deep cake tin.

Blitz the digestives and the walnuts to crumbs in a food processor.

Tip in the cocoa and sugar and whiz again, then transfer the mixture to a large bowl.

Mix in the coconut. Stir in the melted butter, then add the beaten eggs, stirring until combined. 

Press mixture into the tin and level the surface. Bake for 15 minutes, then remove from the oven and leave to cool.

Using an electric whisk, whisk the butter for the custard-cream filling in a large bowl for about a minute until pale and fluffy.

Whisk in the custard powder and the vanilla, and then whisk in the icing sugar.

Once the mixture has a crumb like texture, add the milk and continue to whisk until you have a pale, moussey filling.

Spread this over the biscuit base using a palette knife and place in the fridge to chill for an hour until set.

For the top layer, break up the chocolate and gently melt together with the butter in a bowl set over a pan containing a little simmering water.

Take the bowl off the heat and whisk in the coffee – until the mixture is smooth and glossy.

Loosely cover the tin with clingfilm and chill for several hours until set.

Cut into bars about 3cm wide and half the width of the tin (or you could cut them half this size for bite-sized treats). 

Makes 14 bars

Main ingredients

Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining, Cake Stall


Special Info
Vegetarian, Pregnant Mums

Level of Difficulty

They keep well for several days and are best served chilled.

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