Nanaimo Bars

Nanaimo Bars- makes 48 small bars

adapted from The King Arthur Flour Cookie Companion

for the crust:


1 stick (4 oz) unsalted butter, melted
1/4 cup (1 3/4 oz) sugar
1/3 cup (1 oz) unsweetened cocoa powder
1 large egg
1 cup (3 oz) sweetened flaked coconut
1/2 cup (2 oz) chopped walnuts
1 t vanilla extract
2 cups (10 oz) graham cracker crumbs


for the filling:

1 stick (4 oz) unsalted butter, softened
2 cups powdered sugar
1/2 t vanilla extract
2 T instant vanilla pudding mix
2 T milk


for the frosting:

1 cup (6 oz) chopped dark chocolate
2 T (1 oz) unsalted butter

• for the crust: Preheat oven to 350°F/180°C. Grease a 9×9-inch or 11×7-inch pan and line the bottom with parchment. Combine melted butter, sugar and cocoa in a bowl, then mix in the egg. Stir in the coconut, chopped nuts, vanilla and graham cracker crumbs. Press into the botton of the prepared pan and bake for about 10 minutes. Cool crust completely before filling and frosting.

• for the filling: Cream the butter by hand in a medium bowl and add in 1 cup powdered sugar and the vanilla. In a separate small bowl, stir the milk and pudding mix together, then add to the butter mixture. Add in the remaining powdered sugar and beat vigorously until free of lumps. Spread over the cooled crust and refrigerate until cold (half an hour is good).
• for the frosting: Melt the chocolate and butter together using a double boiler or the microwave, stirring until smooth. Spread and smooth over the chilled bars and refrigerate until set (another half hour or so). Cut with a sharp knife (heat your knife if you have trouble with the chocolate cracking).