Chocolate Cookie Nanaimo Bars

Name: Chocolate Cookie Nanaimo Bars
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters butter; 59 milliliters cocoa powder; 473 milliliters confectioners sugar; 1 egg, beaten; 3 Tbsps heavy cream; 2 Tbsps instant vanilla pudding mix; 237 milliliters semisweet chocolate chips; 296 milliliters crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies); 1 Tbsp vegetable oil; 59 milliliters white sugar

Chocolate Cookie Nanaimo Bars might be a good recipe to expand your dessert recipe box. One serving contains 278 calories, 2g of protein, and 15g of fat. This recipe serves 16. If you have semisweet chocolate chips, sugar, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Line a 9x9-inch square pan with parchment paper.

Equipment you will use

Baking Paper

Frying Pan

Place 1/2 cup of butter into the top half of a double boiler, and melt over simmering water. Stir in the sugar and cocoa powder until the mixture is smooth and the sugar has dissolved.

Ingredients you will need

Cocoa Powder

Butter

Sugar

Water

Equipment you will use

Double Boiler

Whisk in the beaten egg and gently cook, whisking constantly, until the mixture thickens up, about 1 minute.

Ingredients you will need

Egg

Equipment you will use

Whisk

Remove the double boiler top from the heat, and stir in the cookie crumbs until very well mixed. Press the crust into the prepared dish, and refrigerate until chilled, at least 30 minutes.

Ingredients you will need

Crust

Equipment you will use

Double Boiler

In a mixing bowl, beat together 1/2 cup of butter with the vanilla pudding powder and cream with an electric mixer until the mixture is fluffy. Slowly beat in the confectioners' sugar, and continue beating until the mixture is very creamy and pale yellow, about 2 minutes.

Ingredients you will need

Powdered Sugar

Vanilla

Butter

Cream

Equipment you will use

Hand Mixer

Mixing Bowl

Spread the filling over the crust, and return to the refrigerator for at least 30 more minutes.

Ingredients you will need

Crust

Melt semisweet chocolate chips with vegetable oil in the top of a double boiler over hot water, and stir until the mixture is very smooth.

Ingredients you will need

Semisweet Chocolate Chips

Vegetable Oil

Water

Equipment you will use

Double Boiler

Remove the chocolate mixture from the heat, allow to cool slightly, and pour over the vanilla layer. Use a spatula to spread the chocolate completely over the vanilla layer.

Ingredients you will need

Chocolate

Vanilla

Spread

Equipment you will use

Spatula

Place the dish in the refrigerator to cool until the chocolate loses its gloss but is not completely hard, about 30 minutes.

Ingredients you will need

Chocolate

With a sharp knife, cut into 5 rows by 5 rows (25 squares), return to refrigerator, and chill at least 15 minutes to overnight.

Equipment you will use

Knife

Serve cold.

Equipment

Ingredients

Servings:

118milliliters

butter 59milliliters

cocoa powder 473milliliters

confectioners' sugar 1

egg, beaten 3Tbsps

heavy cream 2Tbsps

instant vanilla pudding mix 237milliliters

semisweet chocolate chips 296milliliters

crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)1Tbsp

vegetable oil 59milliliters

white sugar

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.