Nanaimo Bars
British Columbia's best-known confection, requires no baking! We start with a chocolate graham cracker base, followed by a layer of light buttercream, then top with a smooth and glossy layer of semisweet chocolate...YES, PLEASE!!
Servings: 16
Ingredients
BASE:
- 1/2 c. graham cracker crumbs
- 1 c. shredded coconut
- 1/2 c. chopped walnuts
- 1/2 c. butter
- 1/4 c. granulated sugar
- 5 T. cocoa powder
- 1 lg. egg lightly beaten
- 1 tsp. vanilla extract
FILLING:
- 1/3 c. butter room temperature
- 3 T. custard powder or vanilla pudding powder
- 1/4 c. milk
- 3 c. confectioner's sugar
TOPPING:
- 8 oz. semisweet chocolate
- 2 T. butter
Instructions
- BASE: In a large bowl, combine graham cracker crumbs, shredded coconut, and walnuts; set aside. Melt a 1/2 cup of butter in a saucepan. Whisk in the granulated sugar and cocoa powder until smooth. Remove from heat. Whisk in the egg and vanilla extract. Pour the chocolate mixture into the graham cracker mixture, and stir until well combined. Press into a greased 8- inch square pan and chill in the refrigerator for 20 minutes.
- FILLING: In a large bowl, cream 1/3 cup of butter. Beat in the custard powder and milk. Slowly beat in the confectioners' sugar. Spread over the base layer and chill in the fridge until it sets, about 1 hour.
- TOPPING: Melt the semisweet chocolate and 2 tablespoons butter in a double boiler over simmering water and stir until melted and smooth.
- Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares, wiping the knife clean after each cut. Keep refrigerated until ready to serve.
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