Nanimo Bars
A photo of a Lake Nanimo
Nanimo Bars
Makes 4 dozen bars
Crust:
1/2 cup butter or margarine (1 stick; see note)
1/2 cup granulated sugar
5 tablespoons unsweetened cocoa
1 egg, slightly beaten
1 teaspoon vanilla
2 cups finely crushed graham crackers (about 30 squares)
1 cup finely chopped coconut
1/2 cup finely chopped nuts
Filling:
1/2 cup butter or margarine, softened (1 sick; see note)
3 tablespoons dry instant vanilla pudding mix
2 cups powdered sugar
Milk Topping:
4 ounces semisweet chocolate
1 tablespoon butter or margarine
To make crust:
In top of a double boiler over simmering water, place ½ cup butter, sugar, cocoa and egg. Cook until butter melts and mixture begins to thicken. Remove from heat, stir in vanilla. In a bowl, mix together graham cracker crumbs, coconut and nuts. Add the cocoa mixture and mix. Press firmly into a greased 9-inch square pan. Refrigerate until firm, 1 to 2 hours.
To make filling:
In a medium bowl, combine ½ cup soft butter, vanilla pudding, powdered sugar and just enough milk to give it a spreadable consistency. Spread on top of the crust. Refrigerate about 1 hour.
To make topping:
Melt chocolate with 1 tablespoon butter. Spread over the chilled filling; refrigerate. Remove from refrigerator about 20 minutes before serving. Cut into small bars -- they are very rich.
Note:
Use real butter, not low fat spreads or margarine.
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