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Nanaimo bars recipe
Nanaimo bars recipe
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Prep Time:
150 minutes
Cook Time:
Total Time:
150 minutes
Decadent Nanaimo bars feature luxurious layers of chocolate ganache, custard, and coconut crumb base - a heavenly dessert delight.
Ingredients:
  • 180g (15) Arnott’s Granita biscuits
  • 85g (1/2 cup) blanched almonds
  • 85g (1 cup) desiccated coconut
  • 250.00g butter, chopped, at room temperature
  • 55g (1/4 cup) caster sugar
  • 30g (1/4 cup) cocoa powder
  • 1 egg, lightly whisked
  • 80.80 gm thickened cream
  • 20.00 gm custard powder
  • 210g (1 1/3 cups) icing sugar mixture
  • 180g dark chocolate (40% cocoa), finely chopped
Instructions:
  • Grease the base of a 20cm square cake pan and line it with baking paper, leaving a 2cm overhang on 2 sides. Crush the biscuits in a food processor until finely crushed, then transfer to a large bowl. Chop the almonds in the food processor until finely chopped and add to the bowl. Mix in the coconut until combined, then create a well in the center.
  • In a heatproof bowl set over simmering water, combine butter, sugar, and cocoa powder, whisking until well combined and warm to the touch. Gradually pour in the egg while whisking continuously for 1 minute until mixture thickens and becomes glossy. Mix into the biscuit mixture until fully incorporated. Press mixture firmly into the base of the pan and chill in the fridge for 30 minutes.
  • Prepare the filling by creaming the butter in a bowl until pale and creamy using electric beaters. Mix in the cream and custard powder until well combined. Gradually add the icing sugar, beating well after each addition, until the mixture is smooth. Spread the filling over the base, then chill in the fridge for 1 hour until firm.
  • Prepare the topping by melting the chocolate and cream together in a heatproof bowl set over simmering water. Stir with a metal spoon until smooth. Pour the mixture over the filling, smooth the top, and chill in the fridge until set, about 30 minutes.
  • Gently run a knife along the edges to release the dessert from the paper, then transfer it to a serving board and slice into squares.

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