Thursday, November 26, 2009

Nanaimo bars

I made these for Thanksgiving.  The custard got soft really fast after coming out of the refrigerator and this time I used a chocolate mint cookie in the crust because I thought I was out of graham cracker crumbs(but wasn't...).  I much prefer the regular because the chocolate mint made them SO rich!  Good but rich.
6 squares BAKER'S Semi-Sweet Chocolate, divided 3/4 cup plus 1 Tbsp. butter, softened, divided 1 egg 1 tsp. vanilla 2 cups HONEY MAID Graham Crumbs 1 cup flaked coconut 1/2 cup chopped walnuts 2 Tbsp. BIRD'S Custard Powder 3 Tbsp. milk 2 cups icing sugar Make It!

MELT 2 chocolate squares as directed on package; pour into medium bowl. Add 1/2 cup butter; stir until melted. Blend in egg and vanilla. Stir in graham crumbs, coconut and nuts. Press onto bottom of 9-inch square pan. Refrigerate until ready to use.

MIX custard powder and milk with whisk in separate medium bowl. Add 1/4 cup of the remaining butter; beat until well blended. Gradually add sugar, beating well after each addition. Spread onto crust. Refrigerate 15 min.

MICROWAVE remaining chocolate and butter in microwaveable bowl on MEDIUM 2 to 3 min. or until butter is melted. Stir until chocolate is completely melted. Spread over custard layer. Refrigerate several hours or until chilled before cutting into bars.

1 comment:

Anonymous said...

*drools*.. been awhile since i've had one!!!!!!