Shelley's Nanaimo bars
Shelley Shapir brings us a Canadian-inspired sweet treat named after a town in British Columbia, with a coconut biscuit base, custard filling and dark chocolate topping.
Ingredients
For the base
1/2 cup butter1/4 cup granulated sugar5 tbsp cocoa powder1 egg, slightly beaten1 tsp vanilla essence1 1/2 cups digestive biscuits, crushed1 cup dessicated coconut
For the filling
3 tbsp custard powder1/3 cup butter1/4 cup milk3 cups icing sugar
For the topping
240g plain chocolate2 tbsp butter
Method:
To make the base, melt the butter in a heavy saucepan. Stir in the sugar and cocoa until smooth. Whisk the egg with vanilla and stir into the butter mixture. Remove from heat and stir in the digestives and coconut.
Press evenly over a 9 inch square pan and chill to set approx 20 mins.
To make the custard filling, beat the butter with a wooden spoon until light. Beat in the custard powder and milk then gradually beat in the sugar. Spread this mixture over the chilled base and let it set in fridge.
To make the topping, ,melt together the chocolate and butter and stir until smooth. Spread in even layer over the VERY chilled filling ( I suggest popping the chilled bits into the freezer for 10 mins to aide spreading). Chill until hardened. Score the topping before it's fully set, and cut using a hot knife, wiping between cuts.
Store in fridge, or freezer. Can be frozen for up to 2 months.
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