Dessert
Nanaimo Bars
- Preparation time
- 40 min
- Servings
- 16 squares
Ingredients
16 squares
- Butter — to buy170 g
- Cacao en poudre — to buy30 g
- Sugar — to buy50 g
- Chapelure — to buy200 g
- Grated coconut — to buy80 g râpée
- Sucre glace — to buy200 g
- Milk — to buy3 c. à s.
- Vanilla pod — to buy1 c. à c.
- Chocolate — to buy150 g
Preparation
Melt the butter with the cocoa and sugar in a double boiler, stirring, until smooth and glossy.
Off the heat, stir in the crumbled biscuit crumbs and shredded coconut, mixing well to coat everything.
Press this mixture firmly into the bottom of a square pan lined with parchment paper and refrigerate for 20 minutes.
Meanwhile, whisk the remaining butter with the icing sugar, milk and vanilla until smooth and creamy.
Spread this cream over the chilled base in an even layer and chill again for 15 minutes, until firm to the touch.
Melt the chocolate and pour it in a thin, even layer over the cream.
Refrigerate for at least 1 hour before cutting into small squares with a warm knife (run under hot water and wiped dry) for clean edges.