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–+ servings
Two stacked dessert bars with three distinct layers: a crumbly chocolate base, a thick yellow custard middle, and a smooth chocolate topping, set on a white surface.

How To Make Nanaimo Bars

This ultra-indulgent Canadian chocolate bars are a treat! The perfect accompaniment to your morning or afternoon tea. They’re made up of a crunchy biscuit base, a custard icing and chocolate ganache topping.
Author: Nick Makrides
5 from 6 votes
Print Recipe Pin Recipe
Prep 25 minutes
Cook 5 minutes
Total 1 hour 30 minutes
Course Dessert
Cuisine Canadian
Servings 9
Calories 537 kcal

Ingredients

Biscuit Base

  • 1/2 cup (125 g) unsalted butter
  • 1/4 cup (50 g) caster sugar
  • 5 tbsp cocoa powder, unsweetened
  • 1 egg, beaten
  • 1 3/4 cups (200 g) digestives biscuits
  • 1 cup (100 g) desiccated coconut, unsweetened
  • 1/4 cup (50 g) slivered almonds optional

Custard Filling

  • 1/2 cup (100 g) unsalted butter
  • 1/4 cup (70 ml) heavy cream
  • 3 tbsp custard powder
  • 1 2/3 cup (250 g) powdered sugar
  • 1 tsp vanilla extract

Ganache

  • 1 cup (200 g) dark chocolate
  • 1/4 cup (60 ml) heavy cream

Instructions
 

Biscuit Base

  • Add a heatproof bowl over a pot of gently simmering water, making sure the bottom of the owl isn’t touching the water. Add the butter, sugar and cocoa powder. Stir until the ingredients are melted and combined. Add the egg while stirring and continue mixing. The mixture will instantly thicken. Continue mixing for30-60 seconds. Take off the heat.
  • Add the digestives, coconut and slivered almonds to the bowl of a food processor. Blitz until all the ingredients reach a fine crumb. Pour the mixture into the chocolate mixture and use a spatula to stir until well combined.
  • Add the mixture to a lined 20 x 20cm square baking tin. Using clean hands, pat the mixture down firmly in the bottom of the tin and place in the fridge.

Custard Icing

  • Add the butter, cream, custard powder, powered sugar and vanilla extract to a large mixing bowl and use an electric hand mixer to mix until well combined. About 2-3 minutes. Add the mixture to the baking tin and use a spoon to spread evenly. Place back in the fridge.

Ganache

  • Add the cream and chocolate to a heatproof bowl and microwave for 30 seconds at a time, stirring each time until smooth. Pour over the chilled tin and spread around evenly. Chill for a final 1 hour and then use a large knife to slice into 3 x 3 squares before serving.

Video

Notes

Nanaimo bars can be stored in an airtight container for up to three days.

Nutrition

Calories:537kcal | Carbohydrates:49g | Protein:4g | Fat:37g | Saturated Fat:21g | Trans Fat:1g | Cholesterol:86mg | Sodium:104mg | Potassium:226mg | Fiber:3g | Sugar:32g | Vitamin A:843IU | Vitamin C:1mg | Calcium:52mg | Iron:3mg
Keyword Bars, Chocolate, Custard
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