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Ingredients
| salted butter: 1 cup (melted) |
| granulated sugar: 2 Tbl |
| eggs: 2 |
| chocolate cookies (crumbled): 3 cups |
| sweetened flaked coconut meat: 200 g |
| salted butter: 1/3 cup (melted) |
| egg custards - dry mix: 4 Tbl |
| nonfat milk: 1/4 cup |
| peppermint extract: 1 Tbl |
| powdered sugar (unsifted): 4 cups |
| green food coloring: 1 drop |
| semisweet baking chocolate squares: 8 oz (chopped) |
| salted butter: 2 Tbl |
After Dinner Nanaimo Bars
Credit: Food.com
User rating:
-
Prep Time
1 min -
Cook Time
1 min -
Servings
40 serving(s)
Tags
- Preheat oven to 350°F (180°C).
- Grease 13- x -9 inch (3.5 L) metal cake pan and line with parchment paper; set aside.
- In bowl, whisk butter, sugar and eggs.
- Stir in cookie crumbs and coconut.
- Press into bottom of prepared pan.
- Bake in centre of 350º F (180º C) oven until firm, about 20 minutes.
- Let cool completely in pan on rack.
- Filling:.
- Meanwhile in bowl, stir together butter, milk, custard powder and peppermint extract.
- Beat in sugar until smooth.
- Beat in food colouring to desired shade.
- Spread evenly over base.
- Refrigerate until firm, about 45 minutes.
- Topping:.
- Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling.
- Refrigerate until set; cut into bars.
- Yield: 40 bars.