MCVITIE’S DIGESTIVES© ALMOND CUSTARD BARS
Craving a dessert that knows how to use custard? McVitie’s Canada has created a special treat to fill the void left by a lack of custard inspired desserts in everyday life. By combining McVitie’s Digestives with the touch of coconut, almonds and cocoa, you have a tasty creation you can be proud of.
30 MINS. PREPARATION - 5 HRS. REFRIGERATION
Serves 16
INGREDIENTS
- For the base, melt the butter in pan, and add the sugar and cocoa powder, stirring occasionally until smooth. Beat in the egg and stir for 2-3 minutes until the mixture thickens. Remove from the heat and stir in the McVITIE’S DIGESTIVES©, coconut and almonds. Mix thoroughly then press into the base of a 20cm ungreased square cake tin.
- For the custard layer, cream together the butter, cream and custard powder until light and fluffy. Mix in the icing sugar and stir until smooth. Spread over the base layer in the tin. Leave in the fridge to set.
- While the second layer is chilling, melt the chocolate and butter in a glass bowl over a pan of simmering water. Spread this over the top of the biscuit and custard layers, then put in the fridge to set for at least five hours. Cut into rectangles before serving.
RECIPE
- For the base, melt the butter in pan, and add the sugar and cocoa powder, stirring occasionally until smooth. Beat in the egg and stir for 2-3 minutes until the mixture thickens. Remove from the heat and stir in the McVITIE’S DIGESTIVES©, coconut and almonds. Mix thoroughly then press into the base of a 20cm ungreased square cake tin.
- For the custard layer, cream together the butter, cream and custard powder until light and fluffy. Mix in the icing sugar and stir until smooth. Spread over the base layer in the tin. Leave in the fridge to set.
- While the second layer is chilling, melt the chocolate and butter in a glass bowl over a pan of simmering water. Spread this over the top of the biscuit and custard layers, then put in the fridge to set for at least five hours. Cut into rectangles before serving.
Contact Us
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