3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Nanaimo Bar


Print:
4

Ingredients

30 piece(s)

Base

  • 250 g Digestive biscuits
  • 120 g Butter, Room Temperature
  • 150 g dark chocolate
  • 70 g Coconut, Shredded

Filling

  • 30 g custard powder
  • 30 g Milk
  • 65 g Butter, Room Temperature
  • 300 g icing sugar

Topping

  • 250 g dark chocolate
  • 30 g Butter, Room Temperature
  • 6
    45min
    Preparation 45min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
5

Recipe's preparation

    Base
  1. Place the biscuits in the thermomix and mix on speed 9 for 5 seconds until crumbs created. Set aside.
  2. Place butter and chocolate into bowl and melt at 60 degrees for 1-2 minutes (or until all melted). Be sure to watch.
  3. Add coconut and biscuit crumb and mix on speed 3 for 10 seconds, or until well combined.
  4. Press into pan (see tip) and chill for 15 minutes or until firm.
  5. Clean bowl thoroughly.
  6. Filling
  7. Mix all filling ingredients on speed 3 for 25 seconds or until soft icing-like consistency is formed.
  8. Spread over base.
  9. Chill for 15-20 minutes or until firm.
  10. Clean bowl thoroughly.
  11. Topping
  12. Place chocolate and butter in bowl and melt at 60 degrees for 2 minutes on speed 2, or until all melted.
  13. Spread topping mix over the filling layer.
  14. Wait until topping mix begins to harden slightly and pre-cut into slices so that it doesnt break once fully chilled.
  15. Put in fridge to chill.
  16. Keep refrigerated.
10

Accessories you need

11

Tip

The size of the pan should be sized to enable the base layer to be about 1.5cm thick. I use a pan approximated 20cm by 30cm. I also line it with baking paper to ensure it doesn't stick but this may not be necessary.
Cut slices approximately 3cm by 3cm as it is a very sweet slice.
It is easier to cut the slice prior to it becoming completely chilled.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.