Nanaimo Bars

Crust:
1/2 cup unsalted butter
1/4 cup sugar
5 tbsp. cocoa powder
1 egg, beaten
1-3/4 cups graham cracker crumbs
1 cup coconut flakes
1/2 cup nuts, finely chopped

Filling:
1/2 cup unsalted butter, room temperature
3 tbsp. whipping cream
2 tbsp. instant vanilla pudding mix
2 cups powdered sugar

Topping:
4 squares semisweet chocolate
2 tbsp. unsalted butter

Directions:

For Crust:
Melt butter, sugar and cocoa together; add eggs stirring constantly until thickened, about 2-3 minutes. Remove from heat. Stir in graham cracker crumbs, coconut and nuts. Press firmly into 8x8-inch pan.

For Filling:
Cream butter, whipping cream,, pudding mix and powdered sugar together. Beat until light. Spread over crust.

For Topping:
Melt chocolate and butter over low heat; cool. When cool but still liqued,pour over filling and chill in refrigerator for 4 hours before serving. Cut in squares to serve. Keep unused portion refrigerated.

Comments from Lilli Beach :

Lilli had these on Vancouver Island in B.C. She loved them.

User Reviews:

As a graduate from the cook training program at Malaspina College in Nanaimo,'
as well as a 10-year resident of Nanaimo,
I am a little upset that the use of vanilla pudding is used. It seems to take away from the custardy texture and style Nanaimo Bars are made famous for.
Bird's Eye custard powder is available everywhere, and it gives a very nice yellow colour to the filling. I would never dream of exchanging pudding for the custard powder used in my 40 year old recipe!

Submitted by Marguerite Morris, Nanaimo, B.C. on December 08, 2003

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