Nanaimo Bars

October 30, 2007 at 4:01 pm · Filed under No Bake, Chocolate, Desserts

Read my review of this recipe.

Ingredients:

Bottom Layer:

  • 1/2 cup unsalted butter
  • 1/4 cup granulated white sugar
  • 1/3 cup unsweetened cocoa
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract
  • 2 cups graham cracker crumbs
  • 1 cup coconut
  • 1/2 cup walnuts, almonds, or pecans, coarsely chopped

Filling:

  • 6 tablespoons unsalted butter, room temperature
  • 2 - 3 tablespoons milk or cream
  • 2 tablespoons vanilla custard powder or instant vanilla pudding powder
  • 1/2 teaspoon pure vanilla extract
  • 2 cups powdered sugar

Topping:

  • 4 ounces semisweet chocolate, chopped
  • 2 tablespoon unsalted butter

Directions:

Butter (or use cooking spray) a 9 x 9 inch pan.

BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Refrigerate while making the filling.

FILLING: With an electric mixer, cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate while making the top layer.

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate until chocolate hardens.

TO SERVE: Bring the squares to room temperature before cutting.

Makes 16 squares.

Nutrition:

Substitutions:

I used a double boiler to make the bottom layer. Two cups of graham cracker crumbs is roughly 1 package of graham crackers (10 whole crackers). For my bars, I used pecans and instant vanilla pudding mix.

Recipe courtesy of The City of Nanaimo

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