A decadent treat from Canada these are simple to make and a thoroughly decadent chocolate, nutty treat.
Course Dessert
Cuisine Canadian
Keyword bars, canada, dessert, nainamo
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 12Servings
Calories 424kcal
Author Barb
Ingredients
For the Bottom Layer
½cupbutter
¼cupsugar
5tablespoonscocoa
1eggbeaten
1 ¼cupsgraham cracker crumbs
½cupalmondsfinely chopped
1cupcoconut
For the Second Layer
½cupbutter
10tablespoonscream
2tablespoonsvanilla pudding powdernot instant
1teaspoonvanilla
2cupspowdered sugar
For the Third/top Layer
4squaressemi-sweet chocolate1 oz. each
2tablespoonsbutter
Instructions
Prepare the bottom layer
Melt first 3 ingredients in top of double boiler. Add beaten egg gradually and whisk to incorporate. Mixture should thicken as egg is incorporated. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
Make the Second Layer
Cream butter, vanilla and pudding powder in large bowl. Alternately add powdered sugar and milk and once all is incorporated, beat until light. Spread over bottom layer.
Cool in fridge (makes spreading top layer so much easier if this layer hardens a bit.
Make the Top Layer
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over 2nd layer and spread to cover. Chill in refrigerator.
Notes
NOTE: The first time I made these, the directions I used said to just mix in the egg with the butter/chocolate mixture in the pan. The mixture separated and I could not get them incorporated together. So I pitched it all and started over; with the same results. 2nd time though I brought out my immersion blender and it worked like a charm in two seconds to blend everything together.For my 2nd attempt for the Super Bowl party, I found that if I whisk as I add the egg, it blends together without the immersion blender...but good to know that if you have a problem with separating, a quick blend will give you the desired results.