Name: Chocolaty Nanaimo Bars
Prep time: 55 min
Cook time: 55 min
Yield: 1
Ingredients: 1/2 cup butter, cubed -; 1/4 cup sugar -; 1/4 cup baking cocoa -; 1 large egg, lightly beaten -; 1-1/2 cups graham cracker crumbs -; 1 cup sweetened shredded coconut, toasted -; 1/2 cup chopped pecans, toasted -; Filling: -; 1/2 cup butter, softened -; 2 tablespoons Bird's custard powder or instant vanilla pudding mix -; 2 cups confectioners' sugar -; 3 tablespoons half-and-half cream -; Topping: -; 1 ounce white baking chocolate, melted -; 1 cup semisweet chocolate chips -; 1 tablespoon shortening -

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Chocolaty Nanaimo Bars

1. 1/2 cup butter, cubed -

2. 1/4 cup sugar -

3. 1/4 cup baking cocoa -

4. 1 large egg, lightly beaten -

5. 1-1/2 cups graham cracker crumbs -

6. 1 cup sweetened shredded coconut, toasted -

7. 1/2 cup chopped pecans, toasted -

8. Filling: -

9. 1/2 cup butter, softened -

10. 2 tablespoons Bird's custard powder or instant vanilla pudding mix -

11. 2 cups confectioners' sugar -

12. 3 tablespoons half-and-half cream -

13. Topping: -

14. 1 ounce white baking chocolate, melted -

15. 1 cup semisweet chocolate chips -

16. 1 tablespoon shortening -

How to cook deliciously - Chocolaty Nanaimo Bars

1. Stage

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.

2. Stage

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.

3. Stage

Stir in cracker crumbs, coconut and pecans. Press into prepared pan. Refrigerate 30 minutes or until cold.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.