Canadian · Dessert
Nanaimo Bars
A no-bake Canadian dessert featuring three distinct layers: chocolate-coconut base, custard icing middle, and chocolate topping. These iconic bars from British Columbia require chilling time but create perfect squares with contrasting textures and flavors.
The Method
Instructions
Alright, let's dive into making the biscuit base first. Grab a heatproof bowl and set it over a pan of gently simmering water, making sure the bowl doesn't touch the water. In there, add your butter, caster sugar, and cocoa powder. Give it a good stir every now and then as the butter melts and everything blends together into a silky smooth mixture. This usually takes about 5 minutes or so. Once it's nicely melted and combined, it's time to whisk in the egg. Do this vigorously for about 2 to 3 minutes until the mixture thickens up a bit and looks glossy. This step makes the base nice and rich.
Now, take the bowl off the heat and fold in your crushed digestive biscuits, desiccated coconut, and if you're feeling a little extra, some chopped almonds. The texture here should be chunky and inviting. Next, line a 20cm square tin with baking paper and press this mixture firmly into the base. Don't be shy with pressing it down evenly,it helps everything hold together later. Once it's all set in the tin, pop it into the fridge to chill for about 10 minutes. This helps the base firm up nicely so it's ready for the next delicious layer.
While that's chilling, let's move on to the custard icing, which is the middle layer and where things get creamy and dreamy. In a clean bowl, whisk together softened butter, double cream, and custard powder until the mixture becomes light, fluffy, and pale. This usually takes a good 3 to 5 minutes with a hand whisk or mixer,so enjoy watching it transform. Once it's beautifully whipped, gradually add your icing sugar a spoonful at a time, folding it in gently but thoroughly until it's all fully incorporated and the icing is smooth. Now, spread this lovely custard icing over your chilled biscuit base, smoothing it out with the back of a spoon or an offset spatula for an even layer. Then, pop the tin back into the fridge for at least another 10 minutes, or until the custard layer feels set and isn't too soft to the touch.
Finally, let's tackle that top layer of rich chocolate. Melt your dark chocolate and butter together,my favourite way is in short bursts in the microwave, about 20 seconds at a time, stirring in between so it melts evenly without burning. Once the chocolate is velvety smooth, pour it over your chilled custard layer and spread it out quickly before it starts to set. Return the whole tin to the fridge and be patient here; it needs about 2 hours to fully set and harden into that lovely glossy finish.
When the chocolate is firm and you're ready to serve, carefully lift the bars out of the tin using the baking paper edges. Place it on a cutting board and slice into squares. You'll have these wonderful layers of crumbly biscuit, creamy custard, and rich chocolate,so perfect for sharing, or just treating yourself! Enjoy every bite of your homemade Nanaimo bars.
Now, take the bowl off the heat and fold in your crushed digestive biscuits, desiccated coconut, and if you're feeling a little extra, some chopped almonds. The texture here should be chunky and inviting. Next, line a 20cm square tin with baking paper and press this mixture firmly into the base. Don't be shy with pressing it down evenly,it helps everything hold together later. Once it's all set in the tin, pop it into the fridge to chill for about 10 minutes. This helps the base firm up nicely so it's ready for the next delicious layer.
While that's chilling, let's move on to the custard icing, which is the middle layer and where things get creamy and dreamy. In a clean bowl, whisk together softened butter, double cream, and custard powder until the mixture becomes light, fluffy, and pale. This usually takes a good 3 to 5 minutes with a hand whisk or mixer,so enjoy watching it transform. Once it's beautifully whipped, gradually add your icing sugar a spoonful at a time, folding it in gently but thoroughly until it's all fully incorporated and the icing is smooth. Now, spread this lovely custard icing over your chilled biscuit base, smoothing it out with the back of a spoon or an offset spatula for an even layer. Then, pop the tin back into the fridge for at least another 10 minutes, or until the custard layer feels set and isn't too soft to the touch.
Finally, let's tackle that top layer of rich chocolate. Melt your dark chocolate and butter together,my favourite way is in short bursts in the microwave, about 20 seconds at a time, stirring in between so it melts evenly without burning. Once the chocolate is velvety smooth, pour it over your chilled custard layer and spread it out quickly before it starts to set. Return the whole tin to the fridge and be patient here; it needs about 2 hours to fully set and harden into that lovely glossy finish.
When the chocolate is firm and you're ready to serve, carefully lift the bars out of the tin using the baking paper edges. Place it on a cutting board and slice into squares. You'll have these wonderful layers of crumbly biscuit, creamy custard, and rich chocolate,so perfect for sharing, or just treating yourself! Enjoy every bite of your homemade Nanaimo bars.
Pairs Well With
