Nanaimo Bars

  • 1 cup + 2 tbsp butter
  • 1/2 cup butter, melted [2 tbsp butter]
  • 1/2 cup sugar
  • 1/3 cup cocoa
  • 2 cups coconut
  • 2 eggs, well beaten
  • 2 tsp vanilla
  • 3 tbsp hot water
  • 4 cups graham cracker crumbs
  • 4 cups powdered sugar [finely grated zest of 2 oranges] {4 1/2 cups powdered sugar}
  • 4 squares semisweet chocolate
  • 4 tbsp hot water [1 cup water] {4 tbsp milk}
  • 4 tbsp instant vanilla pudding mix [1 cup orange juice] {2 tbsp mint liqueur}
  • [1 cup marmalade]
  • [2 tsp lemon juice]
  • [2/3 cup cornstarch]

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 1/2 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 1/2 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.