Nanaimo Bars

Yields

Notes:

Ingredients

Directions

Base: Melt 1 cup butter, add cocoa and sugar; cook until sugar dissolves. Remove from heat and add vanilla and egg, stir in crumbs and coconut. Pat into 9 x 13 pan. Vanilla Filling: Mix ½ cup melted butter, powdered sugar, pudding mix, and 4 tbsp hot water. Beat until smooth and spread on top of the base.[Orange] Filling: Mix the orange zest and juice, 1 cup water, cornstarch, and lemon juice in a small saucepan over medium heat. Bring to a boil and simmer, stirring constantly, until thickened, about 1 minute. Remove from the heat and stir in 2 tbsp butter and marmalade. Pour the filling over the base in an even layer. Bake at 325 F for 5 minutes. Cool completely in the pan.{Mint} Filling: Place the 4 ½ cups powdered sugar and mint liqueur in a medium bowl and stir until well blended. Stir in enough milk to make a creamy mixture that can be spread. Spread the peppermint mixture over the base.Topping: Melt chocolate with 2 tbsp butter and 3 tbsp water. Stir until smooth and spread on top. Chill and cut into squares.

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