These Nanaimo bars are simply delicious, formed with three layers of biscuit mixed with walnuts, a custard buttercream layer topped with a glorious, shiny layer of chocolate. These bars were introduced to me by my good friend Nazwar and now we are hooked to them. These bars are pretty easy to make with no baking at all. The time is only consumed by the hardening of the layers. The middle custard buttercream layer takes a bit of time and should be hardened properly to cover it with the melted chocolate. If the custard layer is not set properly, it will mix with the chocolate. Here’s the recipe courtesy of Joy of baking.
113 gms. (1/2 cup) unsalted butter
50 gms. (1/4 cup) granulated white sugar
30 gms. (1/3 cup) unsweetened cocoa powder
1 large egg lightly beaten
200 gms. (2 cups) crushed Digestive biscuits
65 gms. (1 cup) shredded or flaked coconut (sweetened or unsweetened)
50 gms. (1/2 cup) of coarsely chopped walnuts or pecans (I used hazelnuts)
56 gms. (1/4 cup) unsalted butter
2-3 tablespoons milk or cream
2 tablespoons (20 gms.) vanilla custard
1/2 teaspoon vanilla extract
230 gms. (2 cups) of icing/confectioner’s sugar
120 gms. semisweet chocolate
1 tablespoon butter
Method of Preparation
Grease a 9 x 9 inch pan with the help of butter thoroughly. For preparing the bottom layer, melt butter in a saucepan over low heat. Remove from heat and stir in the cocoa powder and sugar. Gradually whisk in the egg. Thicken the mixture on low heat stirring constantly for about 2-3 minutes. Remove from heat and add in the vanilla extract, Digestive biscuits, coconut and walnuts/pecans/hazelnuts. Press this mixture evenly on the bottom of the greased pan. Refrigerate covered with a plastic wrap for about an hour.
In a bowl, beat the butter until light and fluffy with an electric mixer. Add in the remaining ingredients and beat till the mixture is smooth and creamy. Thin the mixture with the help of a little milk if it is too thick. Spread the filling evenly on the bottom layer. Cover and refrigerate for an hour or so.
Chop the chocolate in small pieces. Melt the chocolate over a double boiler with the butter. Spread the melted chocolate over the custard buttercream and refrigerate covered for about 15 minutes. Cut into squares using a sharp knife.
Serving: 16 bars