Nanaimo Bars


  •    1/2 cup butter

  •    1/2 cup sugar

  •    5 T. unsweetened coca

  •    1 egg, slightly beaten

  •    1 t. vanilla

  •    2 cups finely crushed graham crackers

  •    1 cup finely chopped coconut

  •    1/2 cup finely chopped nuts


  •    1/2 cup butter, softened

  •    3 T. instant custard or vanilla pudding mix

  •    2 cups powdered sugar

  •    milk


  •    4 ounces semisweet baking chocolate

  •    1 T. butter

  •    2 T hot water

Crust:  Mix together in a small pot 1/2 cup butter; sugar, coca and egg. Cook until melted and thicken.  Remove from heat and stir in vanilla.  Set aside.  Mix graham crumbs, coconut and nuts.  Add cocoa mixture and mix thoroughly.  Press firmly into greased 9-inch square pan.  Refrigerate 2 hours..

Filling:  Combine 1/2 cup soft butter, vanilla pudding, powdered sugar and just enough milk (few drops at a time) to make it spreading consistency.  Mix well and spread on top of crust. Refrigerate 1 hour. 

Topping:  Melt chocolate with 1 tablespoon butter and 2 tablespoons hot water.  Spread over chilled filling.  Refrigerate at least one hour.  Remove from refrigerator 20 minutes before serving. Cut into nine squares.  Remove squares from pan.  Cut each square in half. 

Contributed by Diana & Dick Gough