Crunchy Chocolate Coconut Custard Bars

These crunchy chocolate coconut bars by CupcakeJemma are going to be your next favorite dessert. They are rich, delectable, and absolutely addicting. These bars are also known as nanaimo bars. Have you ever heard of this dessert recipe before? It has a chocolate coconut walnut base, creamy custard filling, and a dark chocolate topping. It’s so good – I am sure it will be gone in just a few minutes.

RELATED: Soft & Creamy Custard Rolls Recipe

As mentioned, these bars have three layers. Each one has a different texture, which makes these bars delicious and interesting. These bars are super easy to make – perfect for snacks or desserts. Everyone of all ages will get addicted to these treats, especially the kids. For more chocolate bar recipes, check these out: Homemade Bounty Chocolate Bars, 4-Ingredient Chocolate Rice Krispie Bars, Soft and Chewy Homemade Granola Bars

Easy Nanaimo Bars Ingredients

For the base:

• 1/2 cup and 2 tablespoons of butter
• 1/4 cup and 1 tablespoon of caster sugar
• 1/4 cup and 2 tablespoons of cocoa powder
• 3/4 teaspoon of salt
• 1 large egg
• 7.9 oz of crushed hobnobs biscuits or ginger biscuits
• 1 1/2 cups of desiccated coconut
• 2.8 oz of walnuts (chopped)

For the custard buttercream:

• 1 cup of soft butter
• 2 3/4 cups icing sugar
• 4 tablespoons of custard powder
• 5 tablespoons of double cream

Topping:

• 7 oz of dark chocolate
• 3 tablespoons of butter

How to Make Crunchy Chocolate Coconut Custard Bars

Step 1:

Place a pot over heat and melt the butter. Remove from heat, then add the caster sugar, salt, egg, and cocoa powder. Mix and place back over heat for 1 to 2 minutes while continuously mixing.

Step 2:

Add the crushed hobnobs or ginger biscuits, chopped walnuts, desiccated coconut and the chocolate mixture in a large bowl. Mix until well combined. Transfer to a 10″ tin lined with parchment paper and spread evenly. Press into the bottom of the pan. Refrigerate for 30 minutes to an hour.

Step 3:

Make the custard buttercream. Whip the butter until fluffy. Sift the icing sugar and custard powder into a bowl, then add half to the butter. Mix, then add the other half. Mix again for 2 to 3 minutes. Lastly, mix in the double cream. Give it a quick mix using your spatula.

Step 4:

Spread the custard filling on top of the base. Refrigerate for 20 to 30 minutes.

Step 5:

Melt the chocolate and butter together for the topping, then pour over the custard layer. Smoothen it out. Refrigerate for 15 to 20 minutes. Make sure to cut after 20 minutes, and you can place it back in the fridge.

Crunchy Chocolate Coconut Custard Bars