Nanaimo Bars
No bake Nanaimo Bars with a chocolate, coconut base, creamey custard middle and smooth chocolate layer on top.
Ingredients
Base Cookie Layer
- 1/2 cup Dark Chocolate chips
- 1/2 cup Butter
- 2 cups Digestive biscuits
- 1 cup Unsweetened shredded coconut (or flakes)
- 1 tsp Vanilla extract
Middle "Custard" Layer
- 4 cups Powdered sugar
- 1/2 cup Butter
- 3-5 tbsp Milk
- 4 tbsp Corn flour
- 1/2 tsp Turmeric
Top Chocolate Layer
- 1 cup Dark Chocolate chips
- 4 tbsp Melted butter
Instructions
Base Cookie Layer
- Line an 8″ x 8″ pan with aluminum foil.
- Crush the digestive biscuits in a food processor or by putting them in a large sandwich bag and running over them with a rolling pin.
- Then, in a medium sized sauce pan, melt the chocolate chips & butter on low heat. Remove the pan off the heat when you have just few chocolate chips left to melt.
- Add in the shredded coconut, vanilla extract and the digestive biscuit crumbs into the sauce pan and mix till everything is blended in.
- Now add the mix to the prepared 8″ x 8″ pan and press it down tightly with your hand.
- Pop the pan in the refrigerator as you prepare the custard layer.
Middle “Custard” Layer
- In a medium size bowl, add the butter (which was kept at room temp).
- Next, add powdered sugar and mix gently.
- Then add corn flour and vanilla extract. Mix again.
- Now start adding milk in splashes and keep mixing till you get the consistency seen in the video.
- Take out the pan with the cookie base from the refrigerator now. Put the custard mix on the base and spread it around evenly.
- Freeze it for 15 minutes.
Top Chocolate Layer
- Add chocolate and butter into a small saucepan.
- Then melt it over medium heat, while making sure that the chocolate doesn’t burn.
- Pour it over the custard layer and gently spread to form an even layer.
- Let it sit in the fridge for at least 3 hours or overnight before slicing.
Video
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