Almond Custard Bars

    5 hours 30 minutes

    These bars have three layers so they look like a lot of work but they're really not. They are simple to make and are a fantastic dessert for people with a sweet tooth!

    204 people made this

    Serves: 16 

    • 125g butter, softened
    • 1/4 cup (50g) white sugar
    • 5 tablespoons unsweetened cocoa powder
    • 1 egg, beaten
    • 1 3/4 cups digestive biscuit crumbs
    • 1 cup (90g) flaked coconut
    • 1/2 cup (60g) finely chopped almonds
    • 125g butter, softened
    • 3 tablespoons thickened cream
    • 2 tablespoons custard powder
    • 2 cups (300g) icing sugar
    • 120g cooking chocolate
    • 2 teaspoons butter

    Preparation:30min  ›  Extra time:5hours chilling  ›  Ready in:5hours30min 

    1. In the top of a double boiler combine 125g butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 20cm square pan.
    2. For the middle layer cream together 125g butter, cream and custard powder until light and fluffy. Mix in the icing sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
    3. While the second layer is chilling, melt the chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

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    Reviews in English (219)


    These were delicious. Here's a tip for beginners. Don't add the egg to the saucepan...if it's too warm the egg will CURDLE. My mom told me to slowly beat about half of the chocolate mixture into the egg, a little at a time, so that it won't curdle from the heat. Hope this helps, thanks for the great recipe, I will make again for sure!  -  27 Jan 2008  (Review from Allrecipes USA and Canada)


    So very delicious! I doubled the recipe to fit a 9x13 pan and it turned out fabulous. Tip for bottom layer: To avoid curdling the egg, I beat the eggs in a separate bowl and slowly added 1/2 cup of the melted cocoa mixture to the egg while whisking, then slowly added the egg mixture to the rest of the cocoa mix while whisking. Turned out perfect!  -  06 Dec 2007  (Review from Allrecipes USA and Canada)


    Excellent Recipe!! Living in Canada I've been making Nanaimo bars every Christmas for as long as I can remember! The recipe I usually use is a little different than this one but what a difference a few changes can make. The filling is nice and firm, the crust moist and the topping not too hard! It cuts into squares excellent (I line my pan with parchment paper so it's easier to get out of the pan and cut.) The top doesn't crack when you're cutting it and the filling doesn't squish out the sides and the bottom stays together nicely. This is my new Nanaimo bar recipe that I'll be using from now on!! Thanks for the great recipe!  -  01 Dec 2006  (Review from Allrecipes USA and Canada)