Nanaimo Bars & March's Apron Winner...

Nanaimo Bars were featured in a fundraising cookbook for Nanaimo, on Vancouver Island in 1952.  I saw them in the Spring issue of Sift magazine (published by King Arthur Flour) and the recipe was calling my name:-)

It's a layered bar, with just a quick 10 minute bake for the bottom layer only.  There are so many varieties to this cookie; from mint to coconut, and even mocha.  I chose to add coconut.  I've been wanting to make these ever since we took a trip to British Columbia when we lived in the Pacific Northwest.  I'm a sucker for a good bar cookie!

Nanaimo Bars
Bottom Layer:
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
1/3 cup unsweetened Dutch-processed cocoa
1/4 tsp. salt
1 large egg
1 cup sweetened shredded coconut
1/2 cup chopped walnuts
1 tsp. Vanilla extract
2 cups graham cracker crumbs

Middle Layer:
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups sifted confectioners' sugar
2 T milk
2 T instant vanilla pudding mix
1/2 tsp. Vanilla extract

Top Layer:
1 cup (6 ounces) semi-sweet chocolate or chocolate chips
2 T heavy cream (or you can use unsalted butter or vegetable shortening)

Preheat oven to 350F-degrees.  Lightly grease a 9" x 13" baking pan.

In a medium saucepan, melt the butter and remove from the heat, then stir in the sugar, salt, and cocoa powder.  Mix the egg and vanilla extract and stir in the graham cracker crumbs, coconut, and walnuts.  Press the mixture into a greased baking pan.  Bake for 10 minutes.  Remove from the oven and cool completely.

For the second layer--Cream the butter and 1 cup of the confectioners' sugar together.  Combine the milk, vanilla and the pudding mix and add to this mixture.  Add the rest of the confectioners' sugar and beat until smooth.  Spread the mixture on top of the bottom layer and refrigerate until chilled.  About 1 hour.  (I was a bit impatient and it resulted in the top layer mixing a bit with the custard layer!)

For the top layer--Melt the chocolate and heavy cream (or butter or shortening) over medium heat; stir until the mixture is smooth. Pour over the custard layer and use an off-set spatula to spread.  Refrigerate again until the chocolate is set.  Cut into bars with a sharp knife.

These bars are well worth trying. Enjoy!

Now, for the winner of March's Give-Away Apron--Louise-Arden!  Please contact me and I will send this to you ASAP!

I will have April's Apron up tomorrow:-D