Nanaimo Bars
Ingredients:
Crust:
- 1/2 cup (8 tablespoons) unsalted butter, melted
- 1/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder, Dutch-process cocoa preferred
- 1 large egg
- 1 cup sweetened or unsweetened coconut
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs (made from about 13 whole crackers)
Filling:
- 1/2 cup (8 tablespoons) unsalted butter, room temperature
- 1/4 teaspoon salt (omit if you use salted butter)
- 2 cups confectioners' sugar, sifted
- 1/2 teaspoon vanilla extract or 1/8 teaspoon coconut flavor
- 2 tablespoons instant vanilla pudding mix
- 2 tablespoons milk
Filling:
- 1 cup chopped bittersweet chocolate or semisweet chocolate chips
- 1/4 cup heavy cream or 2 tablespoons butter
Directions
1) Preheat the oven to 350°F. Lightly grease a 9" x 9" or 11" x 7" pan.
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2) To make the crust: Place all of the crust ingredients in a mixing bowl, and beat at medium speed just until thoroughly combined.
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3) Press the mixture into the prepared pan, and bake for 10 minutes. Remove the pan from the oven, and set it aside to cool.
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4) To make the filling: In a medium-sized mixing bowl, combine the softened butter, 1 cup of the sugar, and the vanilla, beating until smooth.
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5) In a small bowl, combine the pastry cream filling mix or instant vanilla pudding mix with the milk, stirring until thick and smooth.
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6) Add the pudding mix to the butter/sugar mixture, stirring to combine.
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7) Add the remaining sugar, and beat until the filling is smooth. Spread it over the cooled crust, cover, and refrigerate until chilled.
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8) To make the icing: Combine the chocolate and cream (or butter) in a saucepan or microwave-safe bowl. Heat until the cream is steaming. Stir until smooth.
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9) Spread the frosting onto the bars. Refrigerate until the chocolate is set.
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10) Cut into small bars or rectangles to serve. The bars will be very stiff when cold, but will soften quickly at room temperature.
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