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Ingredients
| unsalted butter: 1/2 cup (at room temperature) |
| granulated sugar: 1/4 cup |
| eggs: 1 |
| unsweetened cocoa powder (sifted): 1/4 cup |
| graham cracker crumbs: 1 1/4 cups |
| flaked coconut meat: 1 cup |
| almonds (chopped): 1/2 cup |
| semisweet chocolate chips (chips): 3/4 cup |
| salted butter: 3 Tbl |
| dry vanilla pudding mix: 1 5.1oz package |
| 2% milk: 2 1/4 cups |
| flaked coconut meat: 1/4 cup |
Baked-Bottom Nanaimo Bars
Credit: AllRecipes
User rating:
"Eat these right away and serve it like a cobbler -- or chill, cut into small rectangles, and enjoy them out of hand."
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Prep Time
25 min -
Cook Time
15 min -
Servings
16 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch square baking pan.
- In a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. Add the egg and cocoa powder, and beat until the ingredients are well mixed. Pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared baking pan.
- Bake in the preheated oven for 12 minutes, and let the crust cool.
- Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. Remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.
- Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. Spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.