3-Layer Bars

Submitted by Michelle Berteig

"My mom got this recipe 30 years ago from a friend of hers who was from Australia. I don't know if this is an Australian dessert, I have heard that it is similar to a Canadian dessert called Nanaimo bars, though. This is a Christmas tradition in my family, but is wonderful anytime!"

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 60

ingredients

• First Layer

• 2 cups graham cracker crumbs
• 1 cup flaked coconut
• 1⁄2 cup chopped nuts
• 1 large egg, beaten
• 1⁄2 cup butter, melted
• 1 teaspoon vanilla extract
• 5 tablespoons sugar
• 1⁄2 cup baking cocoa (not sweetened)

• Second Layer

• 1 lb powdered sugar
• 3 1⁄2 ounces instant vanilla pudding (1 small box)
• 1⁄3 cup melted butter
• milk, as needed
• 1 drop yellow food coloring (optional)

• Third Layer

• 1 (12 ounce) package chocolate chips
• 1 tablespoon butter

directions

1. First Layer - Mix all ingredients together to form a crumbly mixture.
2. Press into the bottom of a 9 x 13" pan, pressing firmly.
3. Place pan in the freezer to set while preparing the next layer.
4. Second Layer - Mix the first three ingredients together, using enough milk to make a stiff, frosting-like consistency.
5. If desired, add a drop of yellow food coloring.
6. Do not add too much milk, you want the mixture to be pretty stiff, but still spreadable.
7. Remove the pan from the freezer and scrape the second layer onto the first, spreading as evenly as possible, and then using your hands to press down to smooth.
8. Return pan to freezer.
9. Third Layer - Melt the chocolate chips together with the butter. You can use a double boiler, but I have had good luck using a small saucepan and very low heat, with stirring.
10. Remove the pan from the freezer.
11. Pour the melted chocolate mixture over the second layer.
12. Working quickly (before the chocolate sets), spread the chocolate layer evenly.
13. Return the pan to the freezer for no more than a few minutes. You want the chocolate to begin to set before you cut the bars – but if you wait too long, the chocolate will be too hard and you won't be able to cut through it without it breaking. The point at which the chocolate loses its shine and takes on a dull appearance is the right time to remove the pan from the freezer and cut into small squares.
14. After cutting, return to the freezer to harden completely, then remove from the pan.
15. Store in the refrigerator.

Reviews

[waynejohn1234]

These are almost identical to the Canadian Nanimo bars (several different versions). This 5 rating is not mine because I have never liked them but for all those other people who have tasted them. They are definitely rich and need to be cut in small pieces. I would not dare to think of how many calories. You have to have a very sweet tooth.

 

[ladyfingers]

These bars are sure to satisfy those sweet tooths at our July 4th party. A nice cool snack too. Thanks for the easy and explicit directions, especially steps 13-15.

 

[Mama Cee Jay]

DD and I prepared this dessert and tasted a bit before supper. We could hardly stop eating them and licking our fingers! Yummo! p.s. We did not have vanilla pudding on hand, but used toasted coconut pudding which indeed was perfect for the recipe! Prepared for Zingo ZWT5 Team Jammin Java Jivers.

 

[kellychris]

This is so good! My family has a VERY big sweet tooth and adored them! The only thing that stopped them is that they are VERY RICH. Ours did not contain nuts (personal preference) and were oh! so good! Thanks!! Made for Zingo by a Groovy Gastrognome of ZWT5.

 

[Um Safia]

Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! I chose this recipe for Zingo as my family has a huge collective sweet tooth! I am not familiar with Nanaimo bars but if they are as good as this then they must be great! I made them exactly as the recipe states & they turned out perfect. DH has gone to school with a couple in his lunch box! Next time I will double the quantity. Thanks Michelle for a lovely recipe :)