Prep time: 1 hour
Cook time: 8 mins
Total time: 1 hour 8 mins
Crust
- 6 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups graham cracker crumbs (~12 graham crackers)
- ½ cup chopped walnuts
- ½ cup shredded coconut
- ⅓ cup unsweetened cocoa powder
- 1 beaten egg
Filling
- 4 tbsp unsalted butter, at room temp
- 4 tbsp milk
- 4 tbsp custard powder or instant vanilla pudding mix
- 1½ cups confectioners' sugar
Topping
- 1 cup semi-sweet chocolate chips
- 1 tbsp butter
- 2 tbsp heavy cream
- Preheat oven to 375 degrees F.
- Add all crust ingredients to a stand mixer fitted with paddle attachment and mix on low speed for 5 minutes. If you do not have a stand mixer, you can mix by hand with a wooden spoon.
- Press the mixture into a greased 8x8 inch baking dish and bake in the oven for 8 minutes.
- Remove from the oven and set aside to cool.
- Add all filling ingredients to a stand mixer fitted with whisk attachment, or to a mixing bowl and beat with an electric mixer for 4 minutes.
- Spread the filling over the crust and chill in the refrigerator for 20 minutes. Note: If you want a thicker filling, you can add more instant pudding, but the texture will be different (not as firm).
- In the meantime, melt the butter and chocolate in a double boiler or small saucepan on low heat.
- Add the heavy cream and stir until smooth.
- Spread the chocolate quickly over the filling, and chill for at least 30 minutes before serving.
Makes 9 large squares, or 16 smaller squares
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/nanaimo-bars/
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