NNNNNanaimo Bars!
In the Pacific Northwest, the delicious Nanaimo Bar (so named for the city in neighboring British Columbia, Canada) is somewhat of a holiday staple.
It is three distinctly different layers of flavors and textures that melt in your mouth and make you think you’ve visited nirvana.
This lovely no-bake treat does require refrigeration lest it lose it’s layers and become a gooey lump (probably be just as delicious!) And although it usually makes its appearance in the winter months, someone had the brilliant idea of bringing it out at a recent garden party and sharing it as a cool but decadent delight in the heat of the summer; a move I wholeheartedly applaud and encourage you to copy!
The addition of sea salt sprinkled on the top layer made these mini morsels next level! Here’s how its done:
Ingredients:
Layer 1:
1 stick (1/2 cup) butter, softened
5 tablespoons unsweetened cocoa powder
¼ cup white sugar
1 egg, beaten
1 ¾ cups graham cracker crumbs
1 cup shredded coconut
½ cup finely chopped almonds (Optional)
Layer 2:
1 stick (1/2 cup) butter, softened
3 tablespoons heavy cream
2 tablespoons instant vanilla pudding mix
2 cups powdered sugar
Layer 3:
1 cup (about 6 oz or 1/2 bag) semisweet chocolate chips
4 tablespoons butter
Shredded coconut, nuts, and sea salt for garnish
Directions:
Clear enough room in your refrigerator to hold an 8x8” (or similar) baking dish
Layer 1: In the top of a double boiler, melt 1 stick of butter, mixing in cocoa powder and sugar. Beat in the egg. Remove from heat and combine with the crushed Graham crackers, shredded coconut, and nuts. Press the mixture into the bottom of your 8x8 baking dish.
Layer 2: In a large mixing bowl, beat together butter, heavy cream, and vanilla pudding mix. Add the powdered sugar, beat until smooth, and spread the mixture over the bottom layer. Place in refrigerator.
Layer 3: Place chocolate chips and butter in a microwavable bowl. Heat 15 seconds at a time, stirring in between and allowing the chocolate to melt slowly. Spread over Layer 2. Sprinkle tops with your choice of crushed nuts, shredded coconut, and for some added zip, a little bit of sea salt. Place back into refrigerator.