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Category: Bars
Prep Time: Cook Time: Total Time:
Base
1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa powder
1 egg (lightly beaten)
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup walnuts (chopped)
Filling
1/3 cup butter (room temperature)
3 tablespoon custard powder (or vanilla pudding powder)
1/4 cup milk
3 cups icing sugar (powdered sugar)
Topping
8 ounces semisweet chocolate
2 tablespoon butter
Base
Melt the butter in a sauce pan. Stir in the sugar and cocoa powder until smooth. Whisk in the egg and vanilla extract and remove from heat. Stir in the graham cracker crumbs, coconut and walnuts. Press into a greased 8 inch square pan and chill in the fridge for 20 minutes.
Filling
Cream the butter. Beat in the custard powder and milk. Beat in the sugar slowly. Spread over the base layer and chill in the fridge until it sets.
Topping
Melt the chocolate and butter in a pan and stir until smooth. Spread over the filling layer and chill in a fridge until the chocolate begins to harden. Score the chocolate where you will cut it into bars and chill in the fridge. Before the chocolate hardens, cut into bars. (Use an hot knife and wipe clean after each cut.)
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NANAIMO BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Base
1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa powder
1 egg (lightly beaten)
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup walnuts (chopped)
Filling
1/3 cup butter (room temperature)
3 tablespoon custard powder (or vanilla pudding powder)
1/4 cup milk
3 cups icing sugar (powdered sugar)
Topping
8 ounces semisweet chocolate
2 tablespoon butter
Base
Melt the butter in a sauce pan. Stir in the sugar and cocoa powder until smooth. Whisk in the egg and vanilla extract and remove from heat. Stir in the graham cracker crumbs, coconut and walnuts. Press into a greased 8 inch square pan and chill in the fridge for 20 minutes.
Filling
Cream the butter. Beat in the custard powder and milk. Beat in the sugar slowly. Spread over the base layer and chill in the fridge until it sets.
Topping
Melt the chocolate and butter in a pan and stir until smooth. Spread over the filling layer and chill in a fridge until the chocolate begins to harden. Score the chocolate where you will cut it into bars and chill in the fridge. Before the chocolate hardens, cut into bars. (Use an hot knife and wipe clean after each cut.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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