Nanaimo Bars

Method6 steps · about 2 hr 50 min

1. 1

   Step 1: Set a heatproof bowl over a pan of gently simmering water, keeping its bottom above the water. Melt all the separate base butter (125 g), caster sugar (50 g) and cocoa powder (5 tbsp) together in the bowl, stirring occasionally until smooth.

   Uses 125 g softened butter for biscuit base · 50 g caster sugar · 5 tbsp cocoa powder · Water for a gently simmering pan under the heatproof bowl; not part of the bar mixture

2. 2

   Step 2: Beat the egg (1) and whisk it into the actual warm cocoa mixture over the gently simmering water for two to three minutes until thickened, continuing as needed until it reaches 71°C / 160°F. Crush all the digestive biscuits (200 g) to crumbs and chop the almonds (50 g). Remove the bowl from the heat, stir in all the biscuit crumbs, coconut and chopped almonds, then press the complete base into a lined 20 cm square tin.

   Uses All the actual cocoa base mixture · 1 egg, beaten in step 2 · 200 g digestive biscuits, crushed to crumbs in step 2 · 100 g desiccated coconut · 50 g chopped almonds for the selected nut-containing base

3. 3

   Step 3: Chill the actual pressed biscuit base in the refrigerator for ten minutes while making the icing.

   Chill biscuit base · 10 minUses The complete pressed tin base

4. 4

   Step 4: Whisk all the separate 100 g softened icing butter, double cream (4 tbsp) and custard powder (3 tbsp) until light and fluffy. Gradually whisk in all the icing sugar (250 g) until fully incorporated. Spread this actual icing over the chilled biscuit base and refrigerate for at least ten minutes, until the custard icing is no longer soft.

   Chill custard icing layer until firm · 10 minUses The complete chilled base · 100 g softened butter for custard icing · 4 tbsp double cream · 3 tbsp custard powder · 250 g icing sugar

5. 5

   Step 5: Melt all the dark chocolate (150 g) and the separate 50 g topping butter together in the microwave, checking and stirring frequently until smooth. Spread this actual chocolate mixture over the firm chilled custard layer and return the tin to the refrigerator for about two hours, until the chocolate is fully set.

   Chill bars until chocolate topping is set · 120 minUses The complete chilled two-layer tin · 150 g dark chocolate · 50 g butter for chocolate topping

6. 6

   Step 6: Lift the fully set slab out of the tin using its lining and cut into sixteen squares. Serve chilled and keep the remaining bars refrigerated.

   Uses The complete set slab