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Decadent Baked-Bottom Nanaimo Bars

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
145 min
SERVINGS
16 servings
Dessert Canadian
Decadent Baked-Bottom Nanaimo Bars
Ingredients
  • 1/2 cup unsalted butter at room temperature
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 cups graham cracker crumbs
  • 1 cup flaked coconut
  • 1/2 cup finely chopped almonds
  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • 2 1/4 cups milk
  • 1/4 cup flaked coconut
Instructions
1
Preheat your oven to a hot temperature of three hundred fifty degrees Fahrenheit, or one seventy-five degrees Celsius.
2
Next, take an eight by eight-inch square baking dish and grease it with butter to prevent the crust from sticking.
3
To make the cake, combine unsalted butter and sugar in a large mixing bowl using an electric mixer until you achieve a smooth, creamy texture. This should take about one minute.
4
Add the egg and cocoa powder to the mixing bowl, then continue beating until all the ingredients are well incorporated.
5
Now, add in the graham cracker crumbs, one cup of shredded coconut, and sliced almonds to the mixing bowl. Beat these ingredients together on low speed until they are fully combined.
6
Press the mixture into the bottom of your prepared baking dish, making sure it is evenly distributed.
7
Bake this crust in the preheated oven for twelve minutes, then let it cool completely.
8
Meanwhile, melt chocolate chips with three tablespoons of butter in a saucepan over very low heat. Stir the mixture constantly until it is smooth and well blended.
9
Remove the saucepan from the heat source, allow it to cool for a few minutes, then spread the melted chocolate evenly over the cooled crust.
10
Cover the dish with plastic wrap loosely and refrigerate it while you prepare the next layer.
11
Mix the pudding powder with milk in a separate mixing bowl using an electric mixer until you achieve a thick, smooth consistency. This should take about two minutes.
12
Spread the pudding mixture over the chocolate layer in an even layer. Sprinkle a quarter cup of shredded coconut over the top, cover it loosely with plastic wrap, and refrigerate until chilled and set, for at least one hour.