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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1/3 cup baking cocoa
1/4 cup sugar
2 teaspoons instant coffee granules
1 egg, lightly beaten
1-1/2 cups graham cracker crumbs
1 cup finely chopped flaked coconut
1/2 cup chopped pecans
FILLING:
1/2 cup butter, softened
2 tablespoons heavy whipping cream
1 tablespoon rum
1 teaspoon vanilla extract
2 cups confectioners sugar
GLAZE:
2/3 cup semisweet chocolate chips
2 tablespoons butter
Baking cocoa
In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat.
Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. Square baking pan. Refrigerate for 30 minutes or until set.
For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners sugar until smooth; spread over crust.
In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa.
Yield: 2-1/2 dozen
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Tiramisu Nanaimo Bars
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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1/3 cup baking cocoa
1/4 cup sugar
2 teaspoons instant coffee granules
1 egg, lightly beaten
1-1/2 cups graham cracker crumbs
1 cup finely chopped flaked coconut
1/2 cup chopped pecans
FILLING:
1/2 cup butter, softened
2 tablespoons heavy whipping cream
1 tablespoon rum
1 teaspoon vanilla extract
2 cups confectioners sugar
GLAZE:
2/3 cup semisweet chocolate chips
2 tablespoons butter
Baking cocoa
In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat.
Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. Square baking pan. Refrigerate for 30 minutes or until set.
For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners sugar until smooth; spread over crust.
In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa.
Yield: 2-1/2 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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