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EasyKids friendlyNo-bakeOn-the-goRecipesShane Smith

Chocolate & Coconut Nanaimo Bars

1 hour chilling Cook
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A Canadian classic, Nanaimo Bars named after a city in British Columbia are a no bake Dessert consisting of three layers – a crunchy chocolate and coconut base, a creamy custard center and a chocolate glaze.

These Bars are decadent, sweet, rich and bursting with chocolate and custard which makes them so addictive that you’ll want to go back for more! 

Share your creations with us. Tag us on social media @gempackfoods (Instagram and Facebook) using #GemBakes!

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Chocolate & Coconut Nanaimo Bars

Chocolate & Coconut Nanaimo Bars

agnesgempackfoods-ie
prep time
30 mins
cooking time
1 hour chilling
servings
9

Equipment

  • 9” square brownie tin with parchment paper

  • large bowl

  • medium bowl

  • microwave or steam bath

Ingredients

Instructions

1
Grease and line a 9” square brownie tin with parchment paper, set aside.
2
For the base, blitz the digestive and add to a large bowl.
3
Add the melted butter, sugar and cocoa and mix.
4
Finally add the coconut, vanilla and chopped walnuts.
5
Mix well and press into the base of the lined tin. Chill for 20 mins.
6
For the filling, in a mixing bowl fitted with the paddle attachment, add the butter and cream for 2-3 minutes.
7
To this add the icing sugar, custard powder and vanilla. Mix well.
8
Spread this mix over the chilled chocolate coconut base.
9
Chill for another 10-15 minutes.
10
For the topping, pop the dark and white chocolate in separate bowls and gently heat in the microwave until melted.
11
Allow to cool to room temperature as you don't want it to melt the buttercream.
12
Pour the dark chocolate over the chilled buttercream and spread with a spoon.
13
Drizzle on the white chocolate in lines and using the tip of a knife or skewer drag through the chocolate to create a feathered design.
14
Pop into the fridge for 10 minutes until the chocolate firms up.

Notes

1. If you want to serve it straight away, don't leave it in the fridge too long as the chocolate can go too hard and will crack when cutting.

2. If serving later on, remove 30 mins before cutting.
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