Easy Nanaimo Bars without Custard Powder
User Reviews
5
Easy Nanaimo Bars without Custard Powder
Description
Easy Nanaimo Bars without Custard Powder combine a chocolate biscuit base made with crushed Lotus Biscoff biscuits, cocoa powder, coconut, and almonds. The base is cooked briefly with butter, sugar, and egg until thickened, then chilled to firm up. The cream filling blends softened butter with Dream Whip powder, powdered sugar, and cream, beaten to a soft, smooth texture that's spread evenly over the chilled base. Finally, a topping of melted dark chocolate and butter covers the cream layer. The bars chill again to set all layers before slicing.
The texture contrasts between the crumbly base, smooth creamy filling, and firm chocolate topping give these bars their signature appeal. Using Lotus Biscoff biscuits adds a distinct caramelized flavor to the base. Each component requires chilling to maintain its shape and ensure clean slices.
These bars are served chilled and make a sweet treat for gatherings or afternoon snacks. The recipe notes mention you can melt the chocolate topping in a microwave for convenience by heating in short increments and stirring until smooth.
Ingredients
Ingredients for Biscuit Base
- ½ cup butter unsalted
- 3 tablespoon cocoa powder
- ¼ cup caster sugar or superfine granulated sugar
- 1 egg
- 2 cups Lotus Biscoff biscuits crushed
- 1 cup sweetened flaked coconut or dessicated coconut
- ⅓ cup ground almonds
Ingredients for Cream Filling
- 1¾ cup powdered sugar icing sugar
- ½ cup butter softened to room temperature, unsalted
- ¼ cup heavy cream or double cream
- 3 tablespoon Dream Whip or other powdered milk, pudding or custard, powdered
Ingredients for Chocolate Top
- 5 oz dark chocolate chips or chopped chocolate
- 3 tablespoon butter unsalted
Instructions
- Start by lining an 8" or 9" square baking dish with parchment paper. Set aside while preparing the base.
Instructions for Biscuit Base
- In a medium saucepan, melt the butter with the sugar and cocoa powder over a medium heat until smooth.
- Then, add the egg while whisking continuously. After about 2 minutes, this should be a smooth thickened chocolate mixture.
- Remove from the heat and add the crushed biscuits, coconut and almonds. Stir thoroughly and spoon into the prepared baking dish. Press into an even base layer and chill for 10 minutes while preparing the cream layer.
Instructions for Cream Filling
- In a mixing bowl, beat together the butter, cream and Dream Whip powder until well combined.
- Sift in the powdered icing sugar and beat until soft creamy and smooth.
- Spread the cream filling evenly onto the chilled base and place back in the refrigerator for another 10 minutes while preparing the chocolate top.
Instructions for Chocolate Top
- Place the chocolate and butter into a heatproof bowl, fitted on top of a small saucepan of simmering water (double boiler). Ensure the water does not touch the bottom of the bowl.
- Melt, stirring until smooth and then pour over the chilled cream layer, spreading evenly. Return to the refrigerator again for 2 hours until set.
- Once set, slice into squares and serve.
Notes
- You can melt the chocolate topping in the microwave by heating chocolate and butter together in 10-second intervals, stirring until smooth.
- Chilling between each layer helps the bars set firmly and makes slicing easier.
- Substitute powdered milk or pudding powder for Dream Whip if preferred, adjusting texture accordingly.
- Ensure the biscuits are crushed finely for a consistent base texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 49.7g | 17% |
| Protein | 2.3g | 5% |
| Fat | 26.4g | 41% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 51mg | 17% |
| Sodium | 119mg | 5% |
| Potassium | 81mg | 2% |
| Fiber | 1.2g | 5% |
| Sugar | 41.7g | 83% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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