Naniamo bars - recipe
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Prepare
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Serves
12 -
Skill
Easy
Ingredients
For the base
- 75 g Butter (unsalted)
- 100 g Dark chocolate
- 75 g Digestive biscuits finely crushed
- 75 g Dessicated coconut
- 75 g Walnuts roughly chopped
For the filling
- 1 Egg yolk(s) (free range)
- 1 tbsp Milk (whole)
- 1 tsp Custard powder
- 100 g Butter (unsalted)
- Vanilla extract a few drops
- 150 g Icing sugar
For the topping
- 125 g Dark chocolate
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1
To make the base, line a shallow 28×20 cm cake tin with baking parchment.
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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.
For this step you'll need:
- 75g Butter (unsalted)
- 100g Dark chocolate
- 75g Digestive biscuits finely crushed
- 75g Dessicated coconut
- 75g Walnuts roughly chopped
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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.
For this step you'll need:
- 1 Egg yolk(s) (free range)
- 1 tbsp Milk (whole)
- 1tsp Custard powder
- 100g Butter (unsalted)
- Vanilla extract a few drops
- 150g Icing sugar
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4
Chill for 30 minutes until set.
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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.