Active Time: 25 mins | Inactive Time: 1 hr 30 mins | Yield: 16 Servings
I fell in love with these Nanaimo Bars instantly! The layers of sweet flavors are perfectly balanced! These heavenly treats are a must-try. Enjoy!
Ingredients:
Bottom Layer:
1 large Egg, lightly beaten
1 stick unsalted butter, cubed
8 ounces sweetened coconut, shredded
3 tbsp unsweetened cocoa powder
2 c Graham crackers, finely crushed
½ c chopped nuts (walnuts, pecans, or almonds)
1 tsp kosher salt
⅓ c brown sugar
1 tsp vanilla extract
Cream Filling:
2 tbsp white chocolate instant pudding mix
2 c powdered sugar
5 tbsp unsalted butter, room temperature
¼ c heavy cream
Chocolate Topping:
Optional: ½ tsp kosher salt
4 tbsp salted butter
1 c semi-sweet chocolate chips
Directions:
Line parchment paper into an 8×8-inch baking dish.
Place a saucepan on the stove and turn the heat to medium.
Add 1 stick of butter and allow it to melt.
Add brown sugar, cocoa powder, and salt into the pan. Whisk until well incorporated. Remove from the heat.
Add the beaten egg gradually and whisk continuously until well blended.
Put the pan back on the stove and turn the heat to medium, then cook the mixture for 2 more minutes or until the texture becomes thick.
Add chopped nuts, vanilla extract, Graham cracker crumbs, and shredded coconut. Stir until well incorporated.
Transfer the mixture to the prepared baking dish and spread it evenly.
Wrap the baking dish with plastic, then place it inside the fridge to chill for about 40 minutes.
In a mixing bowl, add instant pudding powder, 5 tbsp of unsalted butter, and heavy cream. Beat until well blended.
Pour the filling over the chocolate layer and spread it evenly. Wrap and put it back inside the fridge to chill for another 20 minutes.
Mix melted butter and melted chocolate. Add salt and stir until well mixed.
Pour the chocolate butter over the cream layer and spread it evenly. Chill for 30 more minutes.
Slice into even pieces.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge.
Ingredients
- Bottom Layer:
- 1 large Egg, lightly beaten
- 1 stick unsalted butter, cubed
- 8 ounces sweetened coconut, shredded
- 3 tbsp unsweetened cocoa powder
- 2 c Graham crackers, finely crushed
- ½ c chopped nuts (walnuts, pecans, or almonds)
- 1 tsp kosher salt
- ⅓ c brown sugar
- 1 tsp vanilla extract
- Cream Filling:
- 2 tbsp white chocolate instant pudding mix
- 2 c powdered sugar
- 5 tbsp unsalted butter, room temperature
- ¼ c heavy cream
- Chocolate Topping:
- Optional: ½ tsp kosher salt
- 4 tbsp salted butter
- 1 c semi-sweet chocolate chips
Instructions
Line parchment paper into an 8×8-inch baking dish.
Place a saucepan on the stove and turn the heat to medium.
Add 1 stick of butter and allow it to melt.
Add brown sugar, cocoa powder, and salt into the pan. Whisk until well incorporated. Remove from the heat.
Add the beaten egg gradually and whisk continuously until well blended.
Put the pan back on the stove and turn the heat to medium, then cook the mixture for 2 more minutes or until the texture becomes thick.
Add chopped nuts, vanilla extract, Graham cracker crumbs, and shredded coconut. Stir until well incorporated.
Transfer the mixture to the prepared baking dish and spread it evenly.
Wrap the baking dish with plastic, then place it inside the fridge to chill for about 40 minutes.
In a mixing bowl, add instant pudding powder, 5 tbsp of unsalted butter, and heavy cream. Beat until well blended.
Pour the filling over the chocolate layer and spread it evenly. Wrap and put it back inside the fridge to chill for another 20 minutes.
Mix melted butter and melted chocolate. Add salt and stir until well mixed.
Pour the chocolate butter over the cream layer and spread it evenly. Chill for 30 more minutes.
Slice into even pieces.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then place them inside the fridge.
