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Sunday, February 21, 2016

baked-bottom nanaimo bars

Ingredients

  • Servings: 16
  • 1/2 cup unsalted butter at room temperature
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 cups graham cracker crumbs
  • 1 cup flaked coconut
  • 1/2 cup finely chopped almonds
  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • 2 1/4 cups milk
  • 1/4 cup flaked coconut

Recipe

    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 2 hrs 25 mins

  • preheat oven to 350 degrees f (175 degrees c). butter an 8x8-inch square baking pan.
  • in a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. add the egg and cocoa powder, and beat until the ingredients are well mixed. pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. press the mixture into the bottom of the prepared baking pan.
  • bake in the preheated oven for 12 minutes, and let the crust cool.
  • melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. refrigerate the dish while you make the next layer.
  • beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.

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