Nanaimo Bars

These bars originate in western Canada in a town called Nanaimo & hence the name. A very different & delicious desert to end your feast.

  1. Melted Butter – 125 gm
    Granulated Sugar – 40 gm
    Cocoa Powder – 25 gm
    Large egg – 1 lightly beaten
    Digestive biscuit crumbs – 175 gm
    Flaked or dessicated coconut – 75 gm
    Chopped walnuts or cashewnuts – 75 gm
  2. For the filling
    Butter – 50 gm
    Custard Powder – 2 tablespoon
    Vanilla Essence – 1 teaspoon
    Milk – 3 Tablespoon
    Icing sugar, sifted – 200 gm
  3. For the topping
    Plain dark chocolate – 75 gm
    Butter – 1 tablespoon
  4. For the custard
    Milk – 1/2 litre
    Custard powder – 2 tablespoon
    Sugar – 5 tablespoon
    Vanilla essence – 1 teaspoon

Lightly oil a 23 cm/9 inch square tin and line with cling film. Mix together the first set of ingredients until combined thoroughly. Press into the prepared tin very firmly. Chill in the fridge for at least 1 hour. For the filling, cream together the butter,custard powder and vanilla essence. Add the milk and icing sugar alternately, about one-third at a time, until smooth. Spread this mixture over the chilled base. Return to the fridge and chill again for a further hour. For the topping,melt the dark chocolate together with the butter. Stir together until combined well. Pour over the filling and spread quickly to cover the base & filling thinly. Leave for 5-10 min until starting to set,then mark the chocolate with a sharp knife into 18 squares. Refrigerate until set. Serve the bars chilled with grated milk chocolate & custard.

Custard Preparation

Take 1/2 cup milk from the 1/2 litre & keep aside. Boil the rest of milk after adding the sugar. Mix the custard powder with 1/2 cup milk & mix well so that no lumps are formed. When the milk is boiled well add custard mix & vanilla essence & simmer for 5 minutes while stirring continuously. Take it from gas & cool it. Once it is cooled refrigerate & serve along with the bars.

Source:Everyday Cookery baking series

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