Name: Nanaimo bars
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 185 gram butter, chopped; 100 gram dark chocolate, chopped; 1 egg, lightly beaten; 2 cup (250g) wheatmeal biscuit crumbs; 1 cup coconut; 2/3 cup pecan nuts, finely chopped; 60 gram butter; 1 teaspoon vanilla essence; 2 cup icing sugar; 2 tablespoon custard powder; 1/4 cup milk; 30 gram dark chocolate, chopped; 15 gram butter; Filling; 60 gram butter; 1 teaspoon vanilla essence; 2 cup icing sugar, sifted; 2 tablespoon custard powder; 1/4 cup milk; Topping; 30 gram dark chocolate, chopped; 15 gram butter

Nanaimo bars

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Serves 4

Prep

25M

Cook

20M

Total

45M

Ingredients

185 gram butter, chopped

100 gram dark chocolate, chopped

1 egg, lightly beaten

2 cup (250g) wheatmeal biscuit crumbs

1 cup coconut

2/3 cup pecan nuts, finely chopped

60 gram butter

1 teaspoon vanilla essence

2 cup icing sugar

2 tablespoon custard powder

1/4 cup milk

30 gram dark chocolate, chopped

15 gram butter

Filling

60 gram butter

1 teaspoon vanilla essence

2 cup icing sugar, sifted

2 tablespoon custard powder

1/4 cup milk

Topping

30 gram dark chocolate, chopped

15 gram butter

Method

1.Grease a 19cm x 29cm lamington pan.

2.In a medium heatproof bowl, melt butter and chocolate over a medium saucepan of boiling water, make sure the bowl does not touch the water. Remove from heat, cool for 5 minutes; stir in egg.

3.In a medium bowl, combine biscuits, coconut and pecans; stir in butter mixture.

4.Meanwhile, to make filling: Using an electric mixer, cream butter and essence in a small bowl until smooth; gradually beat in sugar and powder, then milk.

5.Press mixture firmly over base of pan. Spread evenly with filling. Refrigerate for about 1 hour or until firm.

6.Meanwhile, to make topping: Melt chocolate and butter in a small saucepan over low heat until combined and smooth; cool slightly.

7.Drizzle slice with topping, refrigerate until set, before cutting into slices.

This recipe comes from western Canada. Keeping time: 2 weeks.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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