Nanaimo Bars
From samboli 16 years agoIngredients
- 1/2 cup unsalted butter, room temperature shopping list
- 1/4 cup sugar shopping list
- 1/3 cup unsweetened cocoa shopping list
- 1 large egg, beaten shopping list
- 1 teaspoon vanilla extract shopping list
- 2 cups graham cracker crumbs shopping list
- 1 cup coconut shopping list
- 1/2 cup walnuts or pecans, chopped shopping list
- FILLING: shopping list
- 1/4 cup unsalted butter, room temperature shopping list
- 2 - 3 tablespoons milk or cream shopping list
- 2 tablespoons vanilla custard powder shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- 2 cups powdered sugar shopping list
- TOPPING: shopping list
- 4 ounces semisweet chocolate, chopped shopping list
- 1 tablespoon unsalted butter shopping list
How to make it
- 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. Cover and refrigerate until firm (about an hour).
- FILLING: In your 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 until firm (about 30 minutes).
- TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.
The Rating
Reviewed by 1 people-
Use an 8x8" pan
For the bottom layer I always cook it over a double boiler. I personally don't add any nuts.
You don't need to chill the bottom layer for an hour, I just place it the fridge after pressing it into a parchment lined pan ...moreCosmicmother in Western loved it
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