This recipe has been share with us by Stacey Benn. Now whilst this recipe does contain a store-bought product (custard powder), we thought it was just too good not to include in The Readers Issue. It was a BIG hit with the recipe testing team! We are excited to share this recipe with you, which won second place in The Readers Issue competition. We love that this competition has allowed us to share recipes with you from around the world – including this delicious recipe which comes from Canada.
"Nanaimo bars (pronounced na-NY-moh) are named after a city on Vancouver Island in British Columbia, Canada, close to my home. It's a no-bake bar with a crumb crust, an icing filling and a layer of chocolate on top. This is an adaptation of an old family recipe. You just need a small piece to enjoy this sweet treat. It keeps well in the freezer and is a showstopper at parties. It's often spotted on tables around the holiday season." - Stacey
Recipe Tester Feedback: "Hubbins has said these slices were amazeballs and that he will divorce me if I don't make them again." - Claire
Contains: Gluten / Dairy / Egg / Nuts
Total Preparation Time 20 minutes + 1-2 hours setting time
Can be frozen
- chocolate - 150g, cooking, roughly broken up
- digestive biscuits - 300g
- walnuts - 75g
- butter - 150g, salted, softened
- sugar - 50g
- cocoa powder - 30g
- egg - 1
- vanilla bean paste - 1.5 tsp, or extract
- coconut - 150g, shredded
- milk - 75g
- butter - 165g, unsalted, softened
- custard powder - 20g, Bird’s brand (see Notes)
- icing sugar - 340g
- If you need to make your own icing sugar, add sugar (340g) to the bowl and grind Speed 9 / 10 seconds. Set aside.
- Add the chocolate (150g) to the bowl. Chop Speed 7 / 8 seconds. Set aside.
- Add the digestive biscuits (300g) to the bowl. Chop Speed 10 / 10 seconds.
- Add the walnuts (75g) to the bowl. Blitz Closed Lid / Turbo / 1 x 2 second blast. Set aside.
- Add the salted butter (150g), sugar (50g), cocoa powder (30g), egg (1) and vanilla (1 tsp only) to the bowl. Blend Speed 5 / 5 seconds. Scrape down sides.
- Program 3 minutes / 50C / Speed 2. Scrape down sides.
- Add the coconut (150g) and reserved walnut crumb mixture to the bowl. Mix Reverse+Speed 2.5 / 20 seconds.
- Pour the crumb mixture into a 23cm square tin. Finish combining the crumbs with your hands before pressing it firmly into the bottom of the tin. Set it in the fridge.
- Rinse the bowl. Add the milk (75g), remaining vanilla (1/2 tsp), unsalted butter (130g only), custard powder (20g) and icing sugar (340g) to the bowl. Program 2 minutes / Speed 2.5.
- Remove the tin from the fridge and spread this mixture over the base. Put in the freezer to set while finishing.
- Without rinsing the bowl, add the reserved chocolate (150g) and remaining unsalted butter (35g) to the bowl. Program 5 minutes / 50C / Speed 1.5. Scrape down sides to ensure all chocolate is melted.
- Remove the tin from the freezer and spread the chocolate mixture over the top.
- Place in the fridge to set for 1 hour before slicing. Keep in the fridge before serving.
- If it sets too firmly before slicing, the chocolate on top will crack.
- Bird’s custard powder is available in the British specialty aisle of the supermarket. It really makes the dish, however an appropriate substitution would be another brand of custard powder, whole milk powder, or instant vanilla pudding mix for those living in the US.