 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 36 |
|
There are few things as Canadian or as addictive as no-bake Nanaimo bars (named for the town in British Columbia that made them famous). For festive flair, add candied fruit and ginger.Agnes Ward, Stratford, Ontario Ingredients:
2 tablespoons finely chopped crystallized ginger |
1 tablespoon rum |
3/4 cup butter, cubed |
1/3 cup baking cocoa |
1/4 cup sugar |
1 egg, lightly beaten |
1 teaspoon vanilla extract |
1-1/2 cups graham cracker crumbs |
1 cup flaked coconut |
1/2 cup chopped walnuts |
1/2 cup finely chopped red and green candied cherries |
filling: |
1/4 cup butter, softened |
3 tablespoons 2% milk |
2 tablespoons instant vanilla pudding mix |
2-1/2 cups confectioners' sugar |
topping: |
4 ounces semisweet chocolate, chopped |
1 tablespoon butter |
1/2 cup confectioners' sugar |
2 teaspoons 2% milk |
Directions:
1. In a small bowl, combine ginger and rum; set aside.
2. In a large heavy saucepan, combine the butter, cocoa and sugar. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°.
3. Remove from the heat and stir in vanilla. Stir in the cracker crumbs, coconut, walnuts, cherries and ginger mixture. Press into a foil-lined 9-in. square baking pan.
4. For filling, in a large bowl, beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar until smooth; spread over crust. Freeze for 15 minutes or until set.
5. In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Combine confectioners' sugar and milk; drizzle over top. Refrigerate for 1 hour or until set. Cut into bars. Yield: 3 dozen.
|
|