Nanaimo Bars
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Source & History
Another recipe from Mum's collection. It seems to me that anyone making Nanaimo Bars should use the Canadian recipe, seeing as how it originated in Nanaimo, British Columbia. The variation that I have seen most often in Australia is the mint one where the filling layer is green & mint-flavoured.
Note
- Use shredded and not dessicated coconut in the bottom layer - shredded coconut is more commonly used in Canada. I never saw dessicated coconut until I came to Australia
- The original recipe used Bird's Custard Powder but if you can't find that then Foster-Clark's is OK too.
- If you can't find digestive biscuits, use any plain biscuit (milk arrowroot, or morning coffee biscuits)
- Author
- Aileen Sorohan
Ingredients
- 1/2 cup Butter
- 1/4 cup white sugar
- 1/3 cup cocoa
- 1 tsp vanilla
- 1 egg beaten
- 1 1/2 cups Digestive biscuits crushed
- 1 cup coconut shredded
- 1/2 cup walnuts chopped
- 1/4 cup Butter
- 2 tbsp custard powder
- 3 tbsp milk
- 2 cups icing sugar sifted
- 125 grams chocolate
- 1 tbsp Butter
Instructions
- Place ½ cup butter, 1/4 cup sugar, cocoa, vanilla, & egg in double boiler or in a bowl over water, or in the microwave.
- Heat & stir until smooth & thickened. Add crumbs, coconut & nuts.
- Press into 20cm square pan lined with baking paper. Refrigerate.
- Cream ¼ cup butter with custard powder. Add milk & icing sugar, stir until smooth.
- Spread over crumb mixture. Refrigerate for about 15min.
- Melt chocolate & 1 tbsp butter. Spread over custard mixture. Chill until firm.