Nanaimo bars

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.

• Prep time: 40 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 435
• Protein: 4 g
• Carbs: 45 g
• Fat: 27 g

Ingredients

• 68.3 g Minimum butter sweet ( melted for the base + softened for the cream + for the glaze )
• 16.7 g White sugar ( for the base )
• 10 g Unsweetened cocoa powder ( sifted )
• 0.3 piece Egg ( beaten )
• 0.3 tsp Vanilla extract
• 33.3 g Coconut meat ( shredded and dried )
• 16.7 g Walnut kernel ( finely chopped )
• 1 tbsp Cream ( liquid )
• 50 g Dark chocolate ( in pieces )
• 50 g Graham Crackers ( crushed into crumbs )
• 80 g Icing sugar ( sifted )
• 10 g Custard powder

Instructions

1. Preparing the base

   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. Assembling the base

   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. The custard layer

   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. The final glaze

   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. Resting and cutting

   Place in the refrigerator for at least 2 hours. For clean cuts, use a warm knife and wipe the blade between each slice.

Chef's tips

• 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.

Storage

Store for 1 week in the refrigerator in an airtight container or 3 months in the freezer.