Nanaimo Bars - Made with a coconut, macadamia crust, vanilla filling and topped with chocolate!
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg
- 3/4 cup shredded coconut
- 1/2 cup chopped macadamia nuts
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- 1/2 cup butter, room temperature
- 1/4 teaspoon salt (omit if you use salted butter)
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 instant vanilla pudding mix
- 2 tablespoons milk
- 1 cup chopped bittersweet chocolate chips
- 1 Tablespoon heavy cream
- 1 Tablespoon butter
Preheat the oven to 350°F. Lightly grease a 9" x 9" pan.
Place all of the crust ingredients in a mixing bowl, and beat at medium speed just until thoroughly combined.
Press the mixture into the prepared pan, and bake for 10 minutes. Remove the pan from the oven, and set it aside to cool.
In a medium-sized mixing bowl, combine the softened butter, 1 cup of the sugar, and the vanilla, beating until smooth.
In a small bowl, combine the instant pudding mix with the milk, stirring until thick and smooth.
Add the pudding mix to the butter/sugar mixture, stirring to combine.
Add the remaining sugar, and beat until the filling is smooth. Spread it over the cooled crust, cover, and refrigerate until chilled.
Combine the chocolate cream and butter in a saucepan or microwave-safe bowl. Heat until the cream is steaming. Stir until smooth.
Spread the frosting onto the bars. Refrigerate until the chocolate is set.
Cut into small bars to serve. The bars will be very stiff when cold, but will soften quickly at room temperature.