Nanaimo Bars
| Servings |
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Ingredients
- 1/2 Cup Butter Softened
- 1/4 Cup Sugar
- 5 Tablespoons Cocoa Powder
- 1 Egg
- 1 Packet Graham Crackers Mashed into Crumbs
- 1 Cup Flaked Coconut
- 1/2 Cup Butter Softened
- 3 Tablespoons Heavy Cream
- 2 Tablespoons Instant Vanilla Pudding Powder
- 2 Cups powdered sugar
- 1 Cup Semi-sweet Chocolate Chips
- 2 Teaspoons Butter
Ingredients
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|
Instructions
- In a microwave safe bowl, add 1/2 cup butter and microwave on high for 30 seconds. Add the white sugar and cocoa powder and stir until all combined.
- Beat the egg in a small bowl and slowly pour into the above mix. Beat until combined. Microwave again for 30 more seconds and stir.
- Take one unopened packet of graham crackers and place it within a large Ziploc baggie. Use a rolling pin (or whatever you have around!) and smack it until the grahams turn into course crumbs. Dump them into the chocolate mix and stir. Add coconut and stir again.
- Grab a 9x9 or 8x8 pan and spray with cooking spray, line with parchment paper, and spray with cooking spray again (this treat can be a beast to remove from the pan -- best to take precautions!). Pour the chocolate-graham-coconut mix into the prepared pan and flatten evenly with a spatula. Place in the fridge to set while working on the next steps.
- In a stand mixer, cream together the 1/2 cup butter, heavy cream, and instant vanilla pudding powder until fluffy. Add in the powdered sugar 1/2 cup at a time. Spread this mix over the base layer in your pan and place back in the fridge to set, about 1 hour.
- Lastly, place your semi-sweet chocolate chips and 2 tsp butter in a microwave safe bowl and microwave on half power for 30 seconds. Stir. Keep doing this in increments of 15 seconds(stirring well after each) until the chocolate is just completely melted. Pour over the pudding layer and smooth out. Refrigerate until the chocolate on top hardens.
- This is a RICH dessert, so be sure to serve it in small squares and with a glass of milk!
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About The Author
Ashley Craft
| Servings |
|
Ingredients
- 1/2 Cup Butter Softened
- 1/4 Cup Sugar
- 5 Tablespoons Cocoa Powder
- 1 Egg
- 1 Packet Graham Crackers Mashed into Crumbs
- 1 Cup Flaked Coconut
- 1/2 Cup Butter Softened
- 3 Tablespoons Heavy Cream
- 2 Tablespoons Instant Vanilla Pudding Powder
- 2 Cups powdered sugar
- 1 Cup Semi-sweet Chocolate Chips
- 2 Teaspoons Butter
Ingredients
|
|
Instructions
- In a microwave safe bowl, add 1/2 cup butter and microwave on high for 30 seconds. Add the white sugar and cocoa powder and stir until all combined.
- Beat the egg in a small bowl and slowly pour into the above mix. Beat until combined. Microwave again for 30 more seconds and stir.
- Take one unopened packet of graham crackers and place it within a large Ziploc baggie. Use a rolling pin (or whatever you have around!) and smack it until the grahams turn into course crumbs. Dump them into the chocolate mix and stir. Add coconut and stir again.
- Grab a 9x9 or 8x8 pan and spray with cooking spray, line with parchment paper, and spray with cooking spray again (this treat can be a beast to remove from the pan -- best to take precautions!). Pour the chocolate-graham-coconut mix into the prepared pan and flatten evenly with a spatula. Place in the fridge to set while working on the next steps.
- In a stand mixer, cream together the 1/2 cup butter, heavy cream, and instant vanilla pudding powder until fluffy. Add in the powdered sugar 1/2 cup at a time. Spread this mix over the base layer in your pan and place back in the fridge to set, about 1 hour.
- Lastly, place your semi-sweet chocolate chips and 2 tsp butter in a microwave safe bowl and microwave on half power for 30 seconds. Stir. Keep doing this in increments of 15 seconds(stirring well after each) until the chocolate is just completely melted. Pour over the pudding layer and smooth out. Refrigerate until the chocolate on top hardens.
- This is a RICH dessert, so be sure to serve it in small squares and with a glass of milk!
Share this Recipe
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