Nanaimo Bars
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 12 (estimated)
Nutrition facts
- Protein5 %5 g
- Carbs50 %52 g
- Fat45 %21 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 401 kcal | 422 kcal |
| Protein | 5 g | 5.3 g |
| Carbs | 52 g | 54.7 g |
| Fat | 21 g | 22.1 g |
One serving is about 95 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty25/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Canadian
Ingredients
- 50 g Butter
- 1 Egg (beaten)
- 50 g Almendras
- 100 g Desiccated Coconut
- 50 g Caster Sugar
- 200 g digestive biscuits (shredded)
- 250 g Icing Sugar
- 4 tablespoons Double Cream
- 150 g Dark Chocolate
- 5 tablespoons Cocoa Powder
- 125 g Custard
- 3 tablespoons Custard Powder
Instructions
Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.
Videos and links
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