Ingredients For the Base 50 g Caster Sugar 225 g Rich Tea Biscuits 30 g Cocoa Powder 1 Egg 1 Pinch Sea Salt 75 g Desiccated Coconut 100 g Unsalted Butter (Cubed) 75 g Walnuts (Chopped) For the Topping 1 Pinch Sea Salt ¼ Nutmeg (Grated) 2 tbsp Unsalted Butter 120 g Dark Chocolate (Roughly Chopped) For the Icing 2 tbsp Full Fat Milk 160 g Icing Sugar 3 tbsp Custard Powder 1 Pinch Sea Salt 80 g Unsalted Butter (Cubed) * Always check the ingredient labels for allgergen information Chill each layer thoroughly before adding the next! Share this Recipe Facebook Twitter Pinterest WhatsApp
Nanaimo Bars by Dan Canadians in 2006 voted the nanaimo bar the “nation’s favourite confection”. Pronounced nuh-NYE-mo, named after the British Columbian town where they are said to have originated. Serves 16 Total 37 minutes Oven Temp 160 °C - 7 minutes Difficulty Super Easy Chef Felicity Cloake Method Spread the walnuts evenly on a baking tray and toast in the oven for around 7 minutes at 160°C. Once cool grind the nuts (don't overprocess and turn them into butter). In a pan toast the coconut until they're apricot-coloured. Smash the biscuits into uneven crumbs. To make the base put the butter and sugar in a pan on a low heat until the butter melts. Stir in the cocoa powder, salt and melted butter and then add the egg and stir until the mixture thickens. Take the pan off the heat and add the nuts, coconut and biscuit crumbs and stir until everything is coated. Tip into a lined brownie tin and pat down firmly into an even, flat layer. Chill for 30 minutes in the fridge until firm. In a large bowl add the butter for the icing layer and beat until soft. Add the icing sugar and beat in. In a small bowl add the custard powder and milk and stir until the powder dissolves, add a pinch of salt and then add to the butter icing mixture and combine. Spread on top of the chilled biscuit layer and chill again for an hour or until really firm. To make the topping melt the chocolate, salt and butter in a small pan and then grate in the nutmeg. Leave to cool slightly and then tip on top of the butter icing layer and tilt the tin so the chocolate spreads evenly. Return to the fridge, after 20 minutes, once the chocolate has begun to set, use a knife to score into bars or squares, then return to the fridge to set solid. To cut, lift out of the tin and then slice (you can use a knife dipped into hot water and quickly wiped dry to make life easier).