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Des: 5* Calgary Nanaimo Bars




Source of Recipe


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Des: 5* Calgary Nanaimo Bars

Tasteofhome.com
Adapted from: Simple & Delicious October/November 2013
16 reviews rate this recipe 5 Stars!
Prep: 25 min. + chilling
Yield: 3-1/2 dozen.

This version may claim roots in Alberta, but the original was said to be dreamed up in a Nanaimo, British Columbia kitchen. They're three delicious layers of Canadian goodness. —Carol Hillier, Calgary, Alberta *Test Kitchen Approved

Ingredients:
• 1/4 cup sugar
• 1/4 cup baking cocoa
• 3/4 cup stick margarine or butter, cubed (Imperial or Blue Bonnet)
• 2 eggs, beaten
• 2 cups graham cracker crumbs
• 1 cup flaked coconut
•
• 1/2 cup chopped almonds, 'optional'
•
• FILLING:
• 2 cups confectioners' sugar
• 2 tablespoons instant vanilla pudding mix
• 1/4 cup stick margarine or butter, melted (Imperial or Blue Bonnet)
• 3 tablespoons 2% milk
•
• GLAZE:
• 3 ounces semisweet chocolate, chopped
• 1 tablespoon butter

Directions:
1. Line an 8-in.-square baking pan with foil, letting ends extend over sides by 1 in. In a large heavy saucepan, combine sugar and cocoa; add margarine. Cook and stir over medium-low heat until butter is melted. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160°. Remove from heat.

2. Stir in cracker crumbs, coconut and, if desired, almonds. Press into prepared pan. Refrigerate 30 minutes or until set.

3. For filling, in a small bowl, beat confectioners' sugar, pudding mix, margarine and milk until smooth; spread over crust.

4. In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Refrigerate until set. Using foil, lift bars out of pan. Discard foil; cut into 42 bars.

1 bar (calculated without almonds) equals 104 calories, 7 g fat (2 g saturated fat), 9 mg cholesterol, 72 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.