Choc-Mint Nanaimo bars

Updated at: Wed, 16 Aug 2023 20:36:43 GMT

Step 1

Step 1 Grease the base of a 20cm (base size) square cake pan. Line with baking paper, allowing paper to overhang sides.

Step 2

Step 2 Place the biscuits in a food processor and process until finely crushed. Transfer to a large bowl. Place the pecans in the processor and process until finely chopped (don’t worry if there are still a few large pieces). Transfer to the bowl. Add coconut to bowl and stir until combined.

Step 3

Step 3 Place caster sugar , cocoa and 125g butter in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Whisk until well combined and melted. Remove bowl from saucepan. Add egg in a thin, steady stream, whisking constantly, until well combined. Set bowl over saucepan again and cook, whisking constantly, for 1-2 minutes or until thick and glossy. Add to biscuit mixture and stir until combined. Spread and press mixture firmly over base of prepared pan. Place in the fridge for 30 minutes to chill. (Reserve the pan of water for step 5).

Step 4

Step 4 Use electric beaters to beat the custard powder and remaining butter in a bowl until pale and creamy. Add half the icing sugar and 1 tbs cream. Beat until well combined. Add the peppermint extract , remaining icing sugar and 1 tbs remaining cream. Beat until well combined. Add the food colouring to tint green and beat until evenly coloured. Spoon into prepared pan and smooth the surface. Place in the fridge for 1 hour or until firm.

Step 5

Step 5 Place the dark chocolate and remaining cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until melted and smooth. Pour over the filling and smooth the surface. Place in the fridge for 30 minutes or until set. Cut into squares to serve.

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