creamy and chocolatey treat
Ingredients:
For the bottom layer:
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
- 5 tablespoons cocoa powder
- 1 large egg (beaten)
- 1 3/4 cups graham cracker crumbs
- 1 cup shredded coconut
- 1/2 cup finely chopped walnuts or almonds (optional)
For the middle tier:
- 1/2 cup softened unsalted butter
- 2 tablespoons vanilla pudding powder, 2 teaspoons
- 2 cups powdered sugar
- 2 tablespoons milk or cream
For the top layer:
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
creamy and chocolatey treat
Instructions:
Prepare the bottom layer.
Combine 1/2 cup butter, granulated sugar, and cocoa powder in a medium saucepan. Heat slowly until melted and smooth.
Slowly pour in the beaten eggs, stirring constantly, until the mixture thickens.
Remove from heat and stir in graham cracker crumbs, coconut, and nuts (if using).
Press mixture firmly into an ungreased 8-by-8-inch square baking pan. Chill in the refrigerator while you prepare the next layer.
Create the middle tier.
Combine 1/2 cup butter, pudding powder, powdered sugar, and milk in a bowl and mix until light and fluffy.
Spread this custard mixture on the bottom layer of the pan. Return to the refrigerator and chill until solid (about 1 hour).
Prepare the top layer.
Melt the chocolate and 2 tablespoons of the butter in a small saucepan over low heat, stirring until smooth. Let the chocolate cool slightly, then pour it over the custard and spread it out evenly.
Chill the bars in the refrigerator until the chocolate hardens.
Cut and enjoy:
Once solidified, cut into squares or sticks.
Letting the bars sit at room temperature for a few minutes will make them easier to cut.
storage:
Nanaimo bars can be stored in an airtight container in the refrigerator for up to a week, or frozen for long-term storage.