Chocolaty Nanaimo Bars
TOTAL TIME: Prep: 55 min. + chilling Cook: 10 min.
YIELD: 16 servings.
If a pastry could be a friend, the Nanaimo bar would be my BFF. This version won Cookie of the Fair at the 2006 Iowa State Fair. —Kelly McCulley, Des Moines, Iowa
Ingredients
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1/2 cup butter, cubed
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1/4 cup sugar
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1/4 cup baking cocoa
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1 large egg, lightly beaten
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1-1/2 cups graham cracker crumbs
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1 cup sweetened shredded coconut, toasted
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1/2 cup chopped pecans, toasted
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FILLING:
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1/2 cup butter, softened
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2 tablespoons Bird's custard powder or instant vanilla pudding mix
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2 cups confectioners' sugar
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3 tablespoons half-and-half cream
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TOPPING:
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1 ounce white baking chocolate, melted
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1 cup semisweet chocolate chips
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1 tablespoon shortening
Directions
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1.
Line bottom of a 9-in. square baking pan with parchment. In a small heavy saucepan, cook and stir butter, sugar and cocoa over medium-low heat until butter is melted. Remove from heat.
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2.
In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Remove from heat.
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3.
Stir in cracker crumbs, coconut and pecans. Press into prepared pan. Refrigerate 30 minutes or until cold.
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4.
For filling, in a large bowl, beat butter and custard powder until blended. Beat in confectioners' sugar and half-and-half until smooth. Spread over crust. Refrigerate, covered, 1 hour or until firm.
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5.
For topping, fill a small resealable bag with melted white chocolate; set aside, keeping warm. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread chocolate mixture evenly over filling.
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6.
Cut a small corner in bag with white chocolate. Working quickly, pipe parallel lines over chocolate layer, spacing lines 1/4 to 1/2 in. apart. Working at right angles to the white chocolate lines, pull a toothpick back and forth across the pan, cutting through the piped lines to create a feather design.
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7.
Refrigerate 10 minutes or until topping is just set (do not allow the chocolate to harden completely). Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts
1 bar: 343 calories, 22g fat (12g saturated fat), 45mg cholesterol, 168mg sodium, 37g carbohydrate (29g sugars, 2g fiber), 2g protein.
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