Nanaimo bars

Makes 9



200g digestive biscuit

1 tsp vanilla essence

60g chopped hazelnuts

30g unsweetened cocoa powder

50g caster sugar

70g desiccated coconut

150g butter


75g butter

230g icing sugar

20g custard powder

dash vanilla essence

2tbsp milk


150g dark chocolate

1 tbsp butter


  • Grease and line a 9” square brownie tin with parchment paper, set aside.
  • For the base, blitz the digestive and add to a large bowl.
  • Blend the melted butter, sugar and cocoa.
  • Add this to the biscuits along with the coconut, vanilla and chopped hazelnuts.
  • Mix well and press into the base of the lined tin. Chill for 30 mins.
  • For the filling, in a mixing bowl fitted with the paddle attachment, add the butter and cream for 2-3 minutes.
  • To this add the icing sugar, custard powder, vanilla & milk. Mix well.
  • Spread this mix over the chilled chocolate coconut base.
  • Chill for another 10-15 minutes.
  • For the topping, add the chocolate and butter into a bowl and gently heat in the microwave until melted and combined.
  • Allow to cool to room temperature as you don’t want it to melt the buttercream.
  • Spread this over the chilled buttercream and pop back into the fridge for 10 minutes until the chocolate firms up.
  • If you want to serve straight away, don’t leave it in the fridge too long as the chocolate can go too hard and will crack when cutting.
  • If serving later on, remove 30 mins before cutting.

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