In a saucepan over low heat, melt the butter.
Stir in the sugar and cocoa powder and then
gradually whisk in the beaten egg. Cook, stirring
constantly, until the mixture thickens (1 - 2
minutes). Remove from heat and stir in the
vanilla extract, graham cracker crumbs, coconut,
and chopped nuts. Press the mixture evenly onto
the bottom of the prepared pan. Cover and
refrigerate until firm (about an hour).
Middle Layer- In your electric mixer, or with a
hand mixer, beat the butter until smooth and
creamy. Add the remaining ingredients and beat
until the mixture is smooth. If the mixture is
too thick to spread, add a little more milk.
Spread the filling over the bottom layer, cover,
and refrigerate until firm (about 30 minutes).
Top Layer- In a heatproof bowl over a saucepan of
simmering water, melt the chocolate and butter.
Spread the melted chocolate evenly over the filling
and refrigerate until the chocolate has set.
To Serve- To prevent the chocolate from cracking,
using a sharp knife, bring the squares to room
temperature before cutting.
Originally Submitted
2/10/2011
0 Out of 5 from
0 reviews
You can add this Nanaimo Bars recipe to your own private DesktopCookbook.