Nanaimo Bars
By Hklbrries
From “Bars, Squares and Slices,” C-23, 1961. This recipe was among the favorites mentioned by readers including the son-in-law of the last head of the Dorothy Dean department, Margaret Heimbigner.
- 5
Ingredients
- Icing:
- 1/2 cup butter
- 1/4 cup sugar
- 5 tablespoons cocoa
- 1 teaspoon vanilla
- 1 egg
- 2 cups graham cracker crumbs
- 1 cup flaked coconut
- 1/2 cup chopped nuts
- 1/2 cup butter
- 3 tablespoons milk
- 2 tablespoons vanilla pudding powder
- 2 cups powdered sugar
- 4 squares semi-sweet chocolate
- 1 tablespoon butter
Preparation
Step 1
Measure 1/2 cup butter, sugar, cocoa, vanilla and egg into top of a double boiler. Place over hot water; cook, stirring, until mixture is of custard consistency. Remove from heat and stir in crumbs, coconut and nuts; blend well. Pack mixture into buttered 9-inch square pan.
Icing: Cream butter; blend milk and pudding powder and stir in. Add powdered sugar; mix until smooth and creamy. Spread over cookie base; refrigerate until firm, about 15 minutes. Melt chocolate with remaining 1 tablespoon butter. Spread over vanilla layer; chill until set. Cut into bite-sized squares.
Yield: About 5 dozen candy cookies