This week is a sweet treat…I live an hour away from Nanaimo, and we have ALWAYS loved us some Nanaimo Bar…
Super easy and delicious!! Give it a try…
1 cup (250 mL) butter, melted
2 tbsp (25 mL) granulated sugar
3 cups (750 mL) chocolate cookie crumbs
1 pkg (200 g) sweetened desiccated coconut
1/3 cup (75 mL) butter, melted
1/4 cup (50 mL) milk
4 cups (1 L) icing sugar
1 tbsp (15 mL) peppermint extract (this is totally optional, only use if you want them minty!!)
8 oz (227 g) semisweet chocolate, chopped
2 tbsp (25 mL) butter
In large bowl, whisk together butter, sugar and eggs; stir in cookie crumbs and coconut. Press into greased and parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan.
Bake in 350°F (180°C) oven until firm, about 20 minutes. Let cool completely in pan on rack.
Filling: Meanwhile, in bowl, stir together butter, milk and peppermint extract; beat in sugar until smooth. Spread evenly over base. Refrigerate until firm, about 45 minutes.
Topping: In bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Let stand for 5 minutes.
Score top to form 40 bars; refrigerate until set. Cut into bars. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
I promise you, the keeping it around for a month will NEVER happen :)