NANAIMO BARS |
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Unique Canadian dessert bars |
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BOTTOM LAYER |
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| 1/2 cup | Unsalted Butter, softened | 125 mL | |||||
| 3 tbsp | Unsweetened cocoa powder | 50 mL | |||||
| 3 tbsp | Sugar | 50 mL | |||||
| 1 | Egg | 1 | |||||
| 2 cups | Graham cracker crumbs | 500 mL | |||||
| 1 cup | Shredded Coconut | 250 mL | |||||
| 1/2 cup | Chopped walnuts | 125 mL | |||||
CUSTARD LAYER |
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| 3 tbsp | Unsalted Butter, softened | 50 mL | |||||
| 3 tbsp | Whole milk or light cream | 50 mL | |||||
| 2 tbsp | Instant vanilla pudding | 25 mL | |||||
| 2 cups | Confectioners (powdered) sugar | 500 mL | |||||
| 1 tsp | Vanilla | 5 mL | |||||
GLAZE |
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| 2 tbsp | Unsalted butter | 25 mL | |||||
| 4 oz. | Semi-sweet chocolate | 115 g | |||||
Butter a 9 inch [3.5L] square pan. Bottom Layer Combine ingredients. Press into 9 inch square cake pan. Chill. Custard Layer Combine butter, milk or cream, vanilla and instant pudding. Blend in confectioner's sugar. Spread over bottom. Chill well at least 15 minutes.
Glaze Melt chocolate & butter. Spread over custard layer. Chill.
Store in refrigerator, covered, up to 1 month. Makes 24 bars.
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