Nanaimo bars
Ingredients
- 68.3 gUnsalted butter (melted for the base + softened for the cream + for the glaze)
- 16.7 gWhite sugar (for the base)
- 10 gUnsweetened cocoa powder (sifted)
- 0.3 pcEgg (beaten)
- 0.3 tspVanilla extract
- 33.3 gCoconut meat (shredded and dried)
- 16.7 gWalnut kernel (finely chopped)
- 1 tbspCream (liquid)
- 50 gDark chocolate (in pieces)
- 50 gGraham Crackers (crushed into crumbs)
- 80 gIcing sugar (sifted)
- 10 gCustard powder
Method
A dark, dense base that crunches under the tooth, topped with a smooth yellow cream and a layer of dark chocolate that snaps. You can taste the coconut and the crunch of the walnuts.
- 1
In a double boiler, melt the butter, sugar, and cocoa until smooth. Add the beaten egg and stir until the mixture thickens and coats the spoon. Remove from heat.
- 2
Stir in the graham cracker crumbs, shredded coconut, and chopped walnuts. Press firmly into the bottom of a parchment-lined 20 cm square pan. Refrigerate.
- 3
Cream the softened butter with icing sugar, custard powder, and cream. Whisk until the cream is light and smooth. Spread evenly over the chilled base.
- 4
Melt the dark chocolate with butter over very low heat. When the chocolate is shiny and fluid, pour it over the custard layer. Tilt the pan to smooth the surface.
- 5
Place in the refrigerator for at least 2 hours. For clean cuts, use a warm knife and wipe the blade between each slice.
Frequently asked questions
How do you get this dish right?
- Press the base firmly with the bottom of a flat glass to prevent it from crumbling when sliced.
- Do not boil the glaze chocolate, or it will lose its shine.
How long does this dish keep?
Store for 1 week in the refrigerator in an airtight container or 3 months in the freezer.
