Naniamo bars

  • Total Time

    25m
  • Serves

    12

  • Skill Level

    Easy
  • 1 Review

    2 star rating

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This chocolate, custard centred traybake originates Canada and if you have never tasted this before we really recommend that you give this recipe a try.

Method

  1. To make the base, line a shallow 28x20 cm cake tin with baking parchment.

  2. Melt the butter and chocolate together in a small pan or in the microwave. Stir in the biscuit crumbs, coconut and walnuts. Press the mixture firmly into the cake tin and leave in the fridge to set for about 30 minutes.

  3. To make the filling, place the egg yolk and milk in a small bowl over a pan of simmering water, making sure the bowl does not touch the water. Whisk until the milk is warm then add the custard powder and gradually add the butter and vanilla, whisking until smooth and soft. Gradually beat in the icing sugar, then spread over the chilled biscuit base.

  4. Chill for 30 minutes until set.

  5. Melt the chocolate in the microwave or in a bowl set over a pan of gently simmering water. Spread over the chilled icing and leave to set for a couple of hours. Cut into squares.

Let's Bake

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Reviews

  1. 2 star rating

    I reduced the quantities by a third for this recipe and used a smaller tray. The quantities for the filling do not cover even the smaller tray. I had to make more custard filling and that did not set. Also the chocolate topping broke up when I tried to cut the cake into bars. I have found similar problems with the filling quantities in other for Nanaimo bar recipes as well.

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