Recipe: Nanaimo Bars

The Layers

1. Chocolate graham layer

2. Buttercream layer

3. (Straight) chocolate layer

The only other things you need to know:

1. The Canadian treat is rich but not overwhelmingly chocolatey

2. I highly recommend them

3. I found the recipe on Joy of Baking

Nanaimo Bars

Bottom Layer:

1 stick (1/2 cup) butter, room temperature

1/4 cup granulated white sugar

1/3 cup unsweetened cocoa

1 large egg, beaten

1 teaspoon vanilla extract

2 cups graham cracker crumbs

1 cup coconut (I left this out to be more of a crowd pleaser)

1/2 cup chopped walnuts or pecans (I left these out too)

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 greased 9x9 (or 8x8) pan. Cover and refrigerate until firm (about an hour).

Filling:

½ stick (1/4 cup) butter, room temperature

2 - 3 tablespoons milk

2 tablespoons vanilla pudding powder

1/2 teaspoon pure vanilla extract

2 cups powdered sugar sugar

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).

 

Topping:

4 ounces semisweet chocolate, chopped

1 tablespoon butter

Melt the chocolate and butter in a small saucepan. Spread  over the filling (I had issues spreading it, but it turned out ok), and refrigerate.