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Category: Bars
Prep Time: Cook Time: Total Time:
17 1/2 oz. pkg. Double Chocolate Chunk Cookie Mix
1 c. packaged Graham Cracker Crumbs
1/2 c. chopped walnuts
1/2 c. flaked coconut
1 large egg, beaten
1 c. (2 sticks) unsalted butter, melted & slightly cooled
4 c. (1 lb. box) confectioner’s powdered sugar
1/4 c. (4 Tbsp.) instant vanilla pudding mix (I use French Vanilla)
1/3 c. (5 Tbsp.) unsalted butter, softened
1/4 c. milk
12 oz. bag semi-sweet chocolate chips
1/4 c. (1/2 stick) unsalted butter cut into small squares
Preheat your oven to 350 degrees. Lightly coat a 9×13-inch baking dish with butter. Cut a double-thick sheet of foil large enough to overlap both sides by 3 inches. Smooth foil into pan pressing out all the creases. Then lightly butter the foil.
Make the chocolate base. In a large mixing bowl, stir items 1-6 together until well combined. Spread mixture evenly in prepared baking dish pressing lightly with your hands. Bake for 16-18 minutes or until chocolate base is set. Cool completely in baking dish placed on a wire rack for 35-40 minutes.
After base has cooled, make the filling. In a large mixing bowl, beat items 7-10 together for 2 minutes or until smooth. Mixture will be thick. Spoon mixture over cooled chocolate base pressing evenly with hands to entirely cover it. Using a rubber spatula, even filling out to all sides. Refrigerate while you prepare the fudge topping.
Make the fudge topping. In a medium microwave safe or glass bowl, combine items 11-12 together. Cook on high for 90 seconds stirring every 30 seconds or until mixture is melted & smooth. Spread evenly over the filling. Refrigerate for 1 hour or until the fudge topping is set.
sing the overlapping end of foil, lift bars onto a cutting board. Cut into bars and serve.
Bars may be stored between sheets of waxed paper in a covered container in your refrigerator. I like to place individual bars in foil cupcake liners.
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CANADIAN NANAIMO BARS - Easy
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Category: Bars
Prep Time: Cook Time: Total Time:
17 1/2 oz. pkg. Double Chocolate Chunk Cookie Mix
1 c. packaged Graham Cracker Crumbs
1/2 c. chopped walnuts
1/2 c. flaked coconut
1 large egg, beaten
1 c. (2 sticks) unsalted butter, melted & slightly cooled
4 c. (1 lb. box) confectioner’s powdered sugar
1/4 c. (4 Tbsp.) instant vanilla pudding mix (I use French Vanilla)
1/3 c. (5 Tbsp.) unsalted butter, softened
1/4 c. milk
12 oz. bag semi-sweet chocolate chips
1/4 c. (1/2 stick) unsalted butter cut into small squares
Preheat your oven to 350 degrees. Lightly coat a 9×13-inch baking dish with butter. Cut a double-thick sheet of foil large enough to overlap both sides by 3 inches. Smooth foil into pan pressing out all the creases. Then lightly butter the foil.
Make the chocolate base. In a large mixing bowl, stir items 1-6 together until well combined. Spread mixture evenly in prepared baking dish pressing lightly with your hands. Bake for 16-18 minutes or until chocolate base is set. Cool completely in baking dish placed on a wire rack for 35-40 minutes.
After base has cooled, make the filling. In a large mixing bowl, beat items 7-10 together for 2 minutes or until smooth. Mixture will be thick. Spoon mixture over cooled chocolate base pressing evenly with hands to entirely cover it. Using a rubber spatula, even filling out to all sides. Refrigerate while you prepare the fudge topping.
Make the fudge topping. In a medium microwave safe or glass bowl, combine items 11-12 together. Cook on high for 90 seconds stirring every 30 seconds or until mixture is melted & smooth. Spread evenly over the filling. Refrigerate for 1 hour or until the fudge topping is set.
sing the overlapping end of foil, lift bars onto a cutting board. Cut into bars and serve.
Bars may be stored between sheets of waxed paper in a covered container in your refrigerator. I like to place individual bars in foil cupcake liners.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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