Nanaimo Bars

Ingredients

• 125g Custard
• 50g Caster Sugar
• 5 tbs Cocoa
• 1 beaten Egg
• 200g shredded Digestive Biscuits
• 100g Desiccated Coconut
• 50g Almonds
• 100g Butter
• 4 tbs Double Cream
• 3 tbs Custard Powder
• 250g Icing Sugar
• 150g Dark Chocolate

Instructions

1. To make the base, place the butter, sugar and cocoa in a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth. Whisk in the beaten egg and continue stirring for 2–3 minutes until the mixture thickens. Remove from the heat and mix in the biscuit crumbs, desiccated coconut and almonds if using. Press the mixture firmly into the base of a lined 20 cm square tin and chill for about 10 minutes.
2. For the middle layer, beat the butter with the cream and custard powder until light and fluffy. Gradually add the icing sugar, beating until smooth and thick. Spread evenly over the chilled base and refrigerate for at least 10 minutes, until the layer is no longer soft.
3. Melt the dark chocolate with the butter, either in short bursts in the microwave or over a water bath. Allow it to cool slightly, then pour and spread over the custard layer.
4. Return the tin to the refrigerator and chill until the chocolate has fully set, about 2 hours. Remove from the tin and cut into squares to serve.

instructions_source: editorial-classic