bohemianwanderer – Nanaimo bars are a delicious no-bake dessert with three rich layers. This recipe yields about 16 bars and requires some chilling time but minimal hands-on effort. Start by preparing the base, which combines nuts, biscuits, and a chocolatey butter mixture.
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Begin by toasting 75g of shelled walnuts or your favorite nuts in a dry pan over medium heat. Shake the pan occasionally to prevent burning and bring out the nuts’ aroma. Once toasted, transfer the nuts to a plate and let them cool slightly. Use the same pan to toast 75g of desiccated coconut until it turns apricot-colored. Remove the coconut and allow it to cool.
Next, crush 225g of plain biscuits, such as rich tea, into uneven crumbs. You can use a food processor or place the biscuits in a plastic bag and crush them with a rolling pin. Avoid grinding them into a fine powder; keep some larger pieces for texture. Coarsely grind the cooled walnuts, again leaving several larger chunks.
In a heatproof bowl set over simmering water, melt 100g cubed salted butter with 50g sugar. Stir occasionally until fully melted and combined. Remove the bowl from heat and whisk in 30g cocoa powder, a pinch of salt, and 1 beaten egg. Continue stirring until the mixture thickens slightly.
Combine the biscuit crumbs, nuts, and toasted coconut in a large bowl. Pour the chocolate-butter mixture over these dry ingredients and stir until everything is evenly coated. Line a 20cm x 20cm baking tin with scrunched baking paper to fit the corners and sides easily. Press the mixture firmly into the lined tin to form an even, flat base layer.
Cover the base and chill it in the freezer for 10 minutes or in the fridge for 30 minutes, allowing it to firm up. This step is essential to create a stable foundation for the custard and chocolate layers.
Making the Custard Layer and Chocolate Topping
While the base chills, prepare the custard layer. Beat 80g of soft room-temperature salted butter in a bowl or stand mixer until smooth. Sift 160g icing sugar over the butter and continue beating until the mixture becomes light and airy.
In a separate small bowl, dissolve 3 tablespoons of custard powder in 2 tablespoons of milk. Add this mixture to the creamed butter and sugar, along with a pinch of salt if needed. Beat everything together until well combined and creamy.
Once the base is firm, spread the custard mixture evenly over it. Use a spatula to avoid mixing crumbs into the custard layer. Cover the tin again and chill the bars for at least one hour to let the custard set firmly.
For the topping, melt 120g of 70% cocoa chocolate and 2 tablespoons of butter in a heatproof bowl over simmering water. Stir in freshly grated nutmeg if you want a subtle aromatic touch. Remove the bowl from heat and let the chocolate cool slightly before pouring it over the custard layer.
Tilt the tin gently to spread the chocolate evenly. Tap the tin on the counter to settle the chocolate layer. Cover and place the bars in the fridge. After about 20 minutes, once the chocolate starts to set but remains tacky, score the bars into squares or rectangles. Return them to the fridge to harden completely.
Use the baking paper to lift the bars from the tin and slice them with a knife dipped in hot water for clean cuts. Store Nanaimo bars in the fridge for up to five days, or wrap and freeze them for longer storage. This classic recipe creates a rich, layered dessert perfect for any occasion.
