Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:Nanaimo bars, cut into 1 inch square pieces. My mother made these (under a different name) only at Christmastime when I was growing up, and they are what I make when I want to bring a different and indulgent bite-size dessert somewhere. They are very rich, and completely delicious. If you'd like the recipe I use, I can post it tonight for you.
I'd love the recipe! Thanks!
Yes! Me too. I forgot I had them at a party once and they were amazing.
My mom called them "Napoleon Cremes". I unfortunately don't know where this particular version of the recipe came from originally, and what's below is what was told to me by my mother over the phone with my own notes added... so please forgive that it doesn't quite read like a formal recipe!
Ingredients
Crust:
2 c graham cracker crumbs
1/2 c butter
1/4 c sugar
1/4 c cocoa
1 t vanilla
1 large egg, slightly beaten
1 c sweetened (flaked or shredded) coconut
Filling
1 small pkg instant vanilla pudding
1/2 c butter, room temp
3 T milk
2 c confectioner's sugar
Topping
1 c chocolate chips
4 T butter
Instructions
Crust
-Combine butter, sugar, cocoa and vanilla in medium saucepan.
-Cook, stirring, over low heat until butter melts.
-Add small amount of mixture to beaten egg to raise temperature of the egg.
-Add egg mixture to saucepan, and still until mixture just thickens; remove from heat.
-Pour mixture into medium bowl containing coconut and graham cracker crumbs. Stir until well-mixed.
-Press mixture into a buttered 8x8 square baking dish. Refrigerate until well chilled.*
Filling
-In a medium bowl, cream butter with electric or hand mixer.
-Add instant pudding mix, milk and confectioner's sugar, and beat until light and fluffy.
-Spread a thin layer (crumb coat) over the chilled crust, then refrigerate for a bit to set.*
-Spread remaining filling over crumb coat.
-Refrigerate briefly to set.
Topping
-Melt chocolate chips and butter together in a double boiler.
-When fully melted, spread evenly over filling.
-Refrigerate until set.
*I always had trouble with the crust pulling up into the filling given the thickness of the cream filling, which is why I now refrigerate the crust to chill it well, then do a crumb coat before adding the rest of the filling.
I usually take the finished bars out of the fridge and bring up the temperature a bit before cutting, especially if cutting as small as 1 inch squares, so that the chocolate topping doesn't crack. You don't want them too warm when you're cutting them, though, as the chocolate topping (with that much butter added) isn't totally hard at room temp.
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}