I’ve seen the recipe for Nanaimo Bars (pronunciation here) posted quite a few times on the Cooking Light Bulletin Board, but even though I printed out the recipe a year or so back, I had never gotten around to making them. This weekend, for my mom’s birthday, I volunteered to bring dessert. My Dad gave me strict instructions to only bring ONE thing (because he knows full well I’ll usually bring a few things; more fun to have leftovers to feast off of!). Of course, I didn’t listen, but I only brought two things which, for me, is pretty darn good.
With the house quiet on Friday night, after I made Nicholas his Applesauce Muffins, I finally made a batch of the Nanaimo Bars. They are named after the second largest city on Vancouver Island in Canada and it is an interesting recipe. Three different layers, with chilling time in between each, there is no baking involved. A sinfully addicting little treat. Enjoy!
Recipe courtesy of Erin on Cooking Light Bulletin Board
2 squares (oz.) semi-sweet chocolate, melted
2 cups graham cracker crumbs
1 cup coconut
1/2 cup softened butter
1/2 cup chopped walnuts (I skipped)
2 tablespoons sugar (I forgot!)
1 teaspoon vanilla
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons instant vanilla pudding or Bird’s Custard powder
2 cups confectioners (powdered) sugar
4 squares (oz.) semi-sweet chocolate
1 tablespoon butter
Combine ingredients. Press into 9 inch square cake pan. Chill.
Combine butter, milk, and custard powder. Blend in confectioner’s sugar. Spread over base. Chill at least 15 minutes.
Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill. Store in refrigerator, covered, up to 1 month. Makes 24 bars.