Dolce Mangia
Sweet Eats
Nanaimo Bars

Crust:
1/2 c unsalted butter, sliced
1/3 c unsweetened cocoa powder
1/4 c sugar
1 egg, beaten
1 t vanilla
2 c graham cracker crumbs
1 c sweetened shredded coconut
1/2 c finely chopped walnuts

Filling:
3 oz white chocolate (chopped)
1/4 c unsalted butter, sliced
2 T cornstarch
2 T milk
2 egg yolks
Pinch of salt
1 t vanilla
2 C confectioner's sugar

Glaze:
2 oz unsweetened chocolate
1 T unsalted butter

Grease an 8 or 9" square baking pan.

Crust: Combine the butter, cocoa powder, sugar, egg and vanilla in a medium saucepan over low. Cook, stirring contantly till the mixture thickens (5 minutes). Remove the pan from the heat and add the crumbs, coconut and walnuts. Mix. Press into prepared pan with your hands. Refrigerate while you make the filling.

Filling: Melt the chocolate and butter over low. Combine the cornstarch, egg yolks, milk and salt in a small bowl and whisk. Add the cornstarch mixture to the melted chocolate mixture and stir constantly over low heat for about 5 minutes. Whisk in the vanilla and confectioner's sugar till smooth. Place the filling over the crust and refrigerate till firm (2 hours).

Glaze: Melt the chocolate and butter in a small saucepan. Pour over filling, turning the pan to evenly coat. Score the top of the bars into 24 pieces. Refrigerate for 1 hour. Cut the bars for serving. Store bars in the refrigerator for 1 week. You can also freeze the bars.

Time: 3.5 hours   Makes: 24

These are awesome. You can eat them right out of the refrigerator without having them come to room temperature. This recipe came from Celebrate the Rain from the Seattle Junior League.



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