This is a Canadian three-layer slice with a lovely combination of flavours and textures.
Ingredients
For the top
- 85g butter — softened
- 3 tablespoons cream
- 2 tablespoons custard powder
- 1½–2 cups icing sugar
- 160g chocolate
- 1 tablespoon cooking oil
For the biscuit base
- 120g butter — diced
- ⅓ cup cocoa powder
- ¼ cup caster sugar
- 1 egg
- 1¾ cup (180g) sweet biscuit crumbs
- ¾ cup thread coconut
- ½ cup very finely chopped walnuts
Method
For the no-bake nanaimo bars
- Line a 20cm square slice tin with baking paper.
- To make the Biscuit Base, place the butter, cocoa and sugar in a medium saucepan and cook over a low heat, stirring, until they melt together. Leave to cool slightly
- Whisk in the egg, then mix in the biscuit crumbs, coconut and walnuts.
- Press into the prepared slice tin and place in the freezer to firm up.
- To make the custard layer, beat the butter in a large bowl until light and fluffy.
- Beat in the cream and custard powder.
- Slowly beat in the icing sugar a little at a time until very thick.
- Spread the custard filling over the base layer and refrigerate for an hour.
- To make the chocolate top layer, break the chocolate into a microwave-safe dish and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth. Stir in the oil.
- Pour over the slice and smooth the top. Refrigerate until set.
- Cut into 16 pieces using a hot knife (this will stop the chocolate from cracking).