Nanaimo Bars

This no-bake Canadian classic is a must-try for chocoholics with a sweet tooth - loved by Barack and Michelle Obama who once served these sensational slices at a US State Dinner. Our tantalising triple-tiered version features a biscuit base, topped with sweet vanilla custard, finished with our rich and intense Lindt Excellence 85% Cocoa chocolate...

 

Chocolatier’s Tip

Run your knife under boiling water and dry with a cloth before slicing. The heat of the knife will allow you to cut the slices without shattering the chocolate layer.

 

Medium
9 - 12 people

Ingredients

  • For the biscuit base:
  • 175 g digestive biscuits
  • 75 g pecans, lightly toasted
  • 75 g desiccated coconut
  • 115 g unsalted butter
  • 50 g caster sugar
  • 4 tbsp cocoa powder
  • 1 large egg, beaten
  • For the vanilla custard layer:
  • 60 g unsalted butter, room temperature
  • 3 tbsp milk
  • 3 tbsp vanilla custard powder
  • 200 g icing sugar
  • ½ tsp vanilla extract
  • For the chocolate layer:
  • 250 g Lindt Excellence 85% Cocoa Chocolate, chopped into small pieces
  • 50 g unsalted butter

Lindt Chocolate In This Recipe

Method

Step 1.

Grease and line a 20 cm / 8-inch square tin with greaseproof paper.

Step 2.

Put the digestive biscuits and pecans into a food processor and pulse until you have coarse crumbs (you can finely chop the peccans and put the digestives into a sandwich bag and crush using a rolling pin). Tip into a bowl, add the desiccated coconut, and mix well. Set aside.

Step 3.

In a heatproof bowl set over a saucepan of gently simmering water, melt the butter, caster sugar and sifted cocoa powder, stirring until the butter has melted. Add the beaten egg in a stream, whisking all the time.

Step 4.

Continue to cook for 1-2 minutes, whisking, until thickened.

Step 5.

Remove from heat and stir into the biscuit-coconut mixture. Mix until well-combined.

Step 6.

While still warm, press into the lined baking tin in an even layer. Smooth over with the back of a spoon before leaving to cool. Cover and chill in the fridge for at least 30 minutes whilst you make the custard layer.

Step 7.

For the custard: in a stand mixer fitted with a paddle attachment, cream all the ingredients together at medium speed for about 3 to 5 minutes or until light. The mixture should be thick but spreadable (you may need to add splashes more milk if it is a little too thick). Spread over the chilled biscuit base in a smooth and even layer. Cover and chill for 15 minutes.

Step 8.

For the chocolate layer: in a heatproof bowl set over a saucepan of barely simmering water, melt the chocolate and butter, stirring often. Remove from the heat and leave to cool for 5 minutes.

Step 9.

Pour over the custard layer and gently smooth with a spatula. Leave to cool completely before covering and chilling in the fridge for at least 2 hours - or until set. Cut with a sharp knife into squares or bars and enjoy.

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