I would like to make foods from other cultures each month for 2017. I thought the last Sunday of the month was a good day for this. In January we chose Canada. The dessert chosen was Nanaimo Bars. This is a rich, layered bar. Simple and Delicious.
(compliments King Arthur Flour)
1/2 cup butter, melted
1/4 cup sugar
1/3 cup unsweetened cocoa powder
1 large egg
1 cup sweetened or unsweetened coconut (I had sweetened)
1/2 cup chopped walnuts or pecans (I used pecans)
1 teaspoon vanilla
2 cups graham cracker crumbs
1/2 cup butter, room temperature
1/4 teaspoon salt
2 cups confectioners sugar, sifted
1/2 teaspoon vanilla extract or 1/8 teaspoon coconut extract
2 Tablespoons instant vanilla pudding mix
2 Tablespoons milk
1 cup bittersweet chocolate (I used Ghirardelli bittersweet chocolate chips)
1/4 cup heavy cream or 2 Tablespoons butter (I used cream)
1. Preheat oven to 350 degrees. Lightly grease 9×9 or 11×7 pan
2. Make Crust; Place all of the crust ingredients in a mixing bowl. Beat at medium speed until combined. (I hand mixed this entire recipe.)
3. Press the mixture into a prepared pan. Bake for 10 minutes. Remove from oven and set aside to cool.
4. Make Filling; Using a medium sized mixing bowl, combine softened butter, 1 cup of sugar and vanilla. Beat until smooth.
5. In a small bowl, combine the vanilla pudding and milk. Mix together until thick and smooth.
6. Add the pudding mix to the butter/sugar mixture. Stir to combine.
7. Add the remaining sugar, beat until the filling is smooth. Spread over the cooled crust. Cover and refrigerate until chilled. (about 2 hours)
8. Make icing; Combine chocolate and cream in a saucepan or microwave safe dish. Heat the cream until steaming. Stir until smooth. (I use the microwave-30 second intervals)
9. Spread the frosting onto the bars. Refrigerate until set.