Chilli Chocolate Nanaimo Bars

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line an 18x28cm baking dish with parchment paper.

   Tip: To prevent the bars from spreading during baking, make sure the parchment paper is pressed firmly into the corners of the dish.

2. 2

   In a medium saucepan, melt the butter and sugar over low heat, stirring occasionally.

   Tip: Be patient and let the mixture cook for about 5 minutes, or until the butter has melted and the sugar has dissolved.

3. 3

   Remove the saucepan from the heat and stir in the chilli flakes, cocoa powder, and milk powder.

   Tip: The mixture will bubble and emit a fragrant aroma – be careful not to splash any of the hot mixture.

4. 4

   Let the mixture cool slightly, then stir in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next to avoid lumps.

5. 5

   Pour the mixture into the prepared baking dish and smooth the top.

   Tip: Use a spatula to spread the mixture evenly, making sure to get it into the corners of the dish.

6. 6

   Bake for 20-25 minutes, or until the edges are set and the centre is still slightly gooey.

   Tip: Avoid overbaking, as this can cause the bars to become dry and crumbly.

7. 7

   Remove the baking dish from the oven and let it cool completely in the pan.

   Tip: This will help the bars set and make them easier to cut.

8. 8

   Melt the semi-sweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir the chocolate until it's fully incorporated and glossy.

9. 9

   Spread the melted chocolate over the top of the cooled Nanaimo base.

   Tip: Use a spatula to spread the chocolate evenly and make sure it covers the entire surface.

10. 10

    Sprinkle the chopped almonds over the top of the chocolate layer.

    Tip: This adds a nice textural element to the bars and helps them hold together better.

11. 11

    Cut the Nanaimo bars into 8 equal squares and serve.

    Tip: You can store the bars in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.