Nanaimo bars

Nanaimo Bars
For the base
Base recipe from alex bakes

  • 200g digestive biscuits, blitzed in the food processor to make crumbs
  • 100g butter
  • 75g desicated coconut
  • 50g sugar/li>
  • 5tbsp cocoa powder
  • 1 egg

For the custard

  • 120ml milk
  • 1½tbsp cornflour
  • 1tsp vanilla bean paste
  • 3 egg yolks
  • For the chocolate topping
  • 100g high quality dark chocolate (I used 72% cocoa solids)
  • 55g butter


  1. Line a dish approx 26cm x 17cm with foil (saves on tough washing up) and grease lightly.
  2. Make the base: Melt the butter and with the sugar and and cocoa powder in a medium saucepan over a low heat. Whisk the egg and add to the saucepan along with the coconut and digestive biscuit crumbs. Stir well. Press base firmly into dish.
  3. To make the egg custard: In a medium saucepan, heat the milk with the cornflour, vanilla bean paste and sugar, stirring constantly. The mixture will begin to thicken. Leave to cool for a minute or so, stirring to cool the mixture.
  4. In a separate medium bowl, place the egg yolks and whisk a little. Pour half the milk mixture from a height into the egg yolks, stirring constantly to prevent the eggs coagulating.
  5. Pour the mixture back into the remaining milk mixture in the saucepan and place back over the heat (low). Stirring constantly, cook for the next 5 minutes. Do not let it go lumpy! Spread over the biscuit base in the dish.
  6. To make the chocolate topping: Melt the chocolate and butter in a bowl over boiling water until melted together. Once fully melted, leave for a few minutes to cool. Then spread on the top gently on top of custard, making sure you get to the edges.
  7. Once it’s nearly cool, cover it in cling film and stick it in the fridge for 3-4 hours.
  8. To serve, slice into small squares.

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