Nanaimo Bars Recipe
Ingredients
| BOTTOM LAYER | ||
| Butter | 2/3 Cup (16 tbs) | |
| Egg | 1 Large | |
| Vanilla extract | 1 Teaspoon | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Cocoa | 6 Tablespoon | |
| Graham cracker crumbs | 3/4 Cup (16 tbs) | |
| Shredded coconut | 1 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| TOP LAYER | ||
| Butter | 1/4 Cup (16 tbs) | |
| Vanilla pudding | 2 Tablespoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Confectioner’s sugar | 2 Cup (16 tbs) | |
| Peppermint extract | 1 Teaspoon | |
| ICING | ||
| 3 ounces Semi-sweet chocolate | ||
| Butter | 1 Tablespoon | |
Directions
MAKING
1) Melt butter in bottom layer and keep aside.
2) Blend in egg and vanilla extract to melted butter.
3) Stir in a medium bowl sugar, cocoa, crumbs, coconut and walnuts.
4) Blend in butter mixture and mix thoroughly.
5) In an ungreased pan 9" X 9" (22.8 cm X 22.8 cm) press mixture.
6) Chill the content.
7) For the Food Processor Method, begin with creaming butter using the appropriate blade.
8) In a small bowl melt pudding in milk.
9) Beat to creamed butter.
10) While the processor is running add sugar and beat till sugar blends into the creamy mixture.
11) Put peppermint extract and blend again.
12) On the chilled bottom layer spread the content and chill again.
13) Melt icing ingredients in the top of a double boiler and stir well.
14) Cool and keep aside.
15) Spread icing over chilled layers and chill again.
16) Keep in refrigerator.
SERVING
17) Before serving cut in squares.
1) Melt butter in bottom layer and keep aside.
2) Blend in egg and vanilla extract to melted butter.
3) Stir in a medium bowl sugar, cocoa, crumbs, coconut and walnuts.
4) Blend in butter mixture and mix thoroughly.
5) In an ungreased pan 9" X 9" (22.8 cm X 22.8 cm) press mixture.
6) Chill the content.
7) For the Food Processor Method, begin with creaming butter using the appropriate blade.
8) In a small bowl melt pudding in milk.
9) Beat to creamed butter.
10) While the processor is running add sugar and beat till sugar blends into the creamy mixture.
11) Put peppermint extract and blend again.
12) On the chilled bottom layer spread the content and chill again.
13) Melt icing ingredients in the top of a double boiler and stir well.
14) Cool and keep aside.
15) Spread icing over chilled layers and chill again.
16) Keep in refrigerator.
SERVING
17) Before serving cut in squares.
Chef
