Nanaimo Bars

By bjnelson55

These are very rich, so the temptation to cut the 9-by 9-inch batch into only 16 -- or even 24 -- bars probably should be avoided.

In one significant variation all the base-layer ingredients are combined without cooking. If you do it that way, be sure to use egg substitute or a pasteurized egg.

Ingredients

• Filling:
• Â1/2 c. (1 stick) butter
• Â1/4 c. granulated sugar
• 5 tbsp. unsweetened cocoa powder
• 1 egg, slightly beaten
• 1 tsp. vanilla
• 2 c. graham cracker crumbs (from 32 square crackers)
• 1 c. coconut
• Â1/2 c. chopped almonds
• Â1/4 c. (Â1/2 stick) softened butter
• 2 tbsp. vanilla instant pudding mix
• 2 tbsp. milk
• 2 c. powdered sugar
• Glaze:
• 2/3 c. (4 oz.) semisweet chocolate chips
• 2 tbsp. butter

Preparation

Step 1

Prepare the base layer: Melt the ½ cup of butter in a medium saucepan over medium heat. Reduce heat to medium-low, and stir in the granulated sugar and cocoa powder until well blended. Add egg, and cook, stirring, until the mixture begins to thicken. Remove from heat and stir in the vanilla, crumbs, coconut and almonds. Press into an ungreased 9-by 9-inch pan.

Prepare the filling: In the small bowl of an electric mixer, beat together the ¼ cup of softened butter and the pudding mix. Beat in the milk and then the powdered sugar. Spread over the base layer. Chill at least 15 minutes.

Prepare the glaze: Melt the chocolate in a saucepan over very low heat, stirring. Remove from heat, add the 2 tablespoons of butter and stir until butter is melted. Allow to cool slightly, then pour and spread over the filling. Refrigerate until set; cut into bars.

Nutrition information per serving:

Calories140

Carbohydrates16 g

Protein1 g

Fat8 g

including sat. fat5 g

Cholesterol18 mg

Sodium68 mg

Calcium12 mg

Dietary fiber1 g

Diabetic exchanges per serving: 1 other carb. exch., and 1½ fat exch.