Nanaimo chocolate bars
Biscuit, walnut and coconut squares with a vanilla cream layer and a chocolate topping.
Active time15 min
Cooking10 min
Total2 h 30 minResting : 2 h
Add to my week
Loading your week…
Ingredients
- 226 g unsalted butter
- 57 g heavy cream
- 28 g whole milk
- 1 egg
- 28 g unsweetened cocoa powder
- 200 g graham cracker crumbs
- 170 g dark chocolate wafers
- 2 tsp vanilla extract
- 53 g unsweetened shredded coconut
- 57 g shelled walnuts
- 21 g instant vanilla pudding mix
- ¼ tsp salt
- 50 g sugar
- 227 g icing sugar
Preparation
Preheat the oven to 350 °F. Line a square tin with baking paper. Melt 113 g butter. Beat the egg and chop the walnuts. Combine this butter with the sugar, cocoa, the required amount of beaten egg, coconut, walnuts, 1 tsp vanilla and biscuit crumbs. Press into the tin. Bake for 10 min, then cool for about 30 min.
226 g unsalted butter1 egg28 g unsweetened cocoa powder200 g graham cracker crumbs2 tsp vanilla extract53 g unsweetened shredded coconut57 g shelled walnuts50 g sugar- oven
- square tin
- baking paper
- saucepan
- mixing bowl
- spoon
- knife
- chopping board
Let the butter portion for the cream soften. Beat the remaining 113 g softened butter with the salt, 0.5 tsp vanilla and gradually added icing sugar. Separately stir the pudding mix with the milk until thick, then beat it into the buttercream. Spread over the cooled base and refrigerate for about 30 min, until cold and firm.
28 g whole milk21 g instant vanilla pudding mix¼ tsp salt227 g icing sugar- mixing bowl
- electric mixer
- small bowl
- spoon
- square tin
Gently heat the cream with the chocolate wafers in a saucepan. Stir until smooth without boiling. Spread over the cold filling and refrigerate for about 60 min, until set. Cut into small squares.
57 g heavy cream170 g dark chocolate wafers- saucepan
- spoon
- square tin
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.