Nanaimo Bars

By Tee's

A yummy chocolate biscuit covered in nuts and layered with custard butter cream and topped off with with chocolate.

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Kinder Bueno Cake

Instant Custard

Ingredients

250 ml (1 cup) graham crackers
crumbled
125 ml (1/2 cup) shredded coconut
75 ml (1/3 cup) finely chopped walnut halved
60 ml (1/4 cup) cocoa powder
60 ml (1/4 cup) granulated sugar
75 ml (1/3 cup) melted butter
1 egg
lightly beaten
Filling:
60 ml (1/4 cup) butter
30 ml (2 tbsp) custard powder
2 ml (1/2 tsp) vanilla
200 ml (2 cups) icing sugar
30 ml (2 tbsp) milk
Topping:
113 g (4 oz) semi-sweet chocolate
chopped
15 ml (1 tbsp) butter

Details

servings 18
Level of difficulty Average
Preparation time 10mins
Cost Average budget

Preparation

Step 1

In a bowl, mix together the graham crumbs, coconut, walnuts, cocoa powder and sugar. Gradually pour in the butter and egg; stir until it's combined.

Step 2

Press the crumb mixture in parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, for about 10 minutes. Let cool in pan on rack

Step 3

For the filling, use a bowl and beat together the butter, custard powder and vanilla. Beat in the icing sugar alternately with the milk until it is smooth, add up to 1 tsp (5 mL) more milk if the spread is too thick. Spread over cooled base; refrigerate until firm, about 1 hour.

Step 4

For the topping, put a heatproof bowl over saucepan of hot (not boiling) water, melt together the chocolate with the butter. Spread it over the filling; refrigerate until almost set, about 30 minutes.