Nanaimo Bars

3 steps · 19 min total

1. 01

   Make the Biscuit Base

   To make the biscuit base, set a bowl over a pan of simmering water. Melt the 100g butter with the 50g caster sugar and 5 tablespoons cocoa powder, stirring until smooth. Whisk in the beaten egg for 2 to 3 minutes, until the mixture visibly thickens. Take the bowl off the heat, then stir in the 200g shredded digestive biscuits, 100g desiccated coconut, and 50g almonds (if you're using them). Press this mixture firmly into the base of a lined 20cm square tin and chill for 10 minutes.
2. 02

   Prepare Custard Icing

   For the middle layer, prepare the custard icing. Whisk the 125g butter, 4 tablespoons double cream, and 3 tablespoons custard powder together until the mixture is light and fluffy. Gradually add the 250g icing sugar, beating until everything is fully incorporated and smooth. Spread this icing evenly over the chilled biscuit base. Return the tin to the fridge and chill for at least 10 minutes, or until the custard layer is firm to the touch.
3. 03

   Add Chocolate Topping

   Melt the 150g dark chocolate and 50g butter together in the microwave, heating in short bursts and stirring until smooth. Carefully spread this melted chocolate mixture over the chilled custard layer. Place the tin back in the fridge and leave it to set completely, which will take about 2 hours. Once firm, lift the whole block out of the tin and slice into squares before serving.