Nobody knows for sure who invented Nanaimo bars, but nearly everyone who makes these creamy, chocolaty Canadian goodies knows how quickly they disappear. —Alice Maysick, Berrien Center, Michigan
- 1 cup butter, cubed
- 1/2 cup sugar
- 2 ounces unsweetened chocolate, chopped
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 4 cups graham cracker crumbs
- 2 cups flaked coconut
- 1 cup chopped walnuts
- 1/2 cup butter, softened
- 3 tablespoons 2% milk
- 2 tablespoons instant vanilla pudding mix
- 2 cups confectioners' sugar
- 8 ounces semisweet chocolate, chopped
- 1 tablespoon butter
- In large heavy saucepan, combine the butter, sugar and chocolate. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat; stir in vanilla.
- In a large bowl, combine the cracker crumbs, coconut and walnuts. Stir in chocolate mixture until blended. Press into a greased 15-in. x 10-in. x 1-in. pan. Refrigerate for 30 minutes or until set.
- For filling, in a large bowl, beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar until smooth; spread over crust.
- For glaze, in a microwave, melt chocolate and butter; stir until smooth. Drizzle over filling. Refrigerate until set. Cut into bars. Yield: 4 dozen.
Originally published as Drizzled Nanaimo Bars in Taste of Home April/May 2011, p37
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