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Nanaimo Bars

Nanaimo Bars

Get Ready

Servings: Makes 2 DozenLearn How to Scale This Recipe

Prep Time: 1 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

1/2 cup (1 stick) unsalted butter, at room temperature (Bottom Layer)
1/4 cup sugar (Bottom Layer)
1 tsp. vanilla extract (Bottom Layer)
2 cups graham cracker crumbs (Bottom Layer)
1 cup sweetened shredded coconut (Bottom Layer)
1/2 cup finely chopped walnuts (Bottom Layer)
4 oz. bittersweet chocolate, melted and cooled slightly (Bottom Layer)
1/4 cup unsalted butter (Middle Layer)
1 cup confectioners sugar, sifted (Middle Layer)
1 (3.4 oz.) pkg. instant vanilla pudding (Middle Layer)
2 cups heavy cream or whipping cream (Middle Layer)
6 oz. bittersweet chocolate, finely chopped (Top Layer)
2 Tbsp. unsalted butter (Top Layer)

directions:

1. Line the bottom and sides of a 9-by-13- inch pan with foil. Spray with vegetable cooking spray.
2. Prepare the bottom layer. In a large bowl, cream the butter, sugar, and vanilla with an electric mixer on medium-high speed. Add graham cracker crumbs, coconut, and walnuts and mix well; mixture will be crumbly. Add the melted chocolate and mix well to distribute.
3. Spread the mixture in the pan, pressing to form a solid layer. Chill the dish in the freezer while preparing the next layer.
4. Prepare the middle layer. In a large bowl, cream together the butter, confectioners sugar, and instant pudding on medium-high until blended to a smooth consistency. Mixing on high speed, add the cream gradually and continue mixing until smooth and fluffy, about 2 to 3 minutes.
5. Remove pan from the freezer and spread filling over the crumb layer. Do this gently, so the crumbs don't get mixed up in the filling. Refrigerate until set, about 2 hours.
6. When filling is set, prepare the top layer. In the top of a double boiler, melt the chocolate with the butter. Stir until smooth. Let cool a few minutes, then pour over the custard layer, spreading to the corners. Chill for 5 minutes, then lightly score the chocolate surface into 24 pieces (this will make it easier to slice later). Refrigerate until fully set, about 1 hour.
7. Lift foil from pan to remove the bars. Cut along the score lines into 24 pieces. Serve chilled or at room temperature.
Source: Hannaford fresh Magazine, January - February 2013

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Quantity Ingredients  
1/2 cup (1 stick) unsalted butter, at room tempera  
1/4 cup sugar (Bottom Layer)  
1 tsp. vanilla extract (Bottom Layer)  
2 cups graham cracker crumbs (Bottom Layer)  
1 cup sweetened shredded coconut (Bottom Layer)  
1/2 cup finely chopped walnuts (Bottom Layer)  
4 oz. bittersweet chocolate, melted and cooled sli  
1/4 cup unsalted butter (Middle Layer)  
1 cup confectioners sugar, sifted (Middle Layer)  
1 (3.4 oz.) pkg. instant vanilla pudding (Middle L  
2 cups heavy cream or whipping cream (Middle Layer  
6 oz. bittersweet chocolate, finely chopped (Top L  
2 Tbsp. unsalted butter (Top Layer)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 2 Dozen
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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