Grandma Chase's Nanaimo Bars

Name: Grandma Chase's Nanaimo Bars
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 60
Cuisine: Global
Ingredients: 2 Tbsps butter; 5 Tbsps cocoa powder; 473 milliliters confectioners sugar; 1 egg, lightly beaten; 355 milliliters graham cracker crumbs; 3 Tbsps instant French vanilla pudding mix; 3 Tbsps milk; 113 grams semisweet chocolate; 1 teaspoon vanilla extract; 237 milliliters chopped walnuts; 118 milliliters white sugar

Grandm This recipe from Allrecipes requires graham cracker crumbs, sugar, milk, and egg. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. Nanaimo Bars, Nanaimo Bars, and Nanaimo Bars are very similar to this recipe.

Instructions

Grease a 9x13-inch dish. To make the crust, place 1/2 cup of butter in a large saucepan, and melt over low heat. Stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved.

Ingredients you will need

Vanilla Extract

Cocoa Powder

Butter

Crust

Sugar

Equipment you will use

Sauce Pan

Remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. Pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes.

Ingredients you will need

Graham Cracker Crumbs

Walnuts

Egg

Equipment you will use

Baking Pan

Make the filling: beat together confectioners' sugar, 1/2 cup of softened butter, pudding mix, and milk until the filling is smooth and fluffy.

Ingredients you will need

Powdered Sugar

Pudding Mix

Butter

Milk

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

Ingredients you will need

Crust

For topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm (not hot) and pourable.

Ingredients you will need

Chocolate

Butter

Pour the topping over the cooled filling, spreading the topping out if necessary with an offset spatula or knife to cover the topping completely. Return the dish to the refrigerator to cool the topping for about 15 minutes. When the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.

Equipment you will use

Offset Spatula

Knife

Equipment

Ingredients

Servings:

2Tbsps

butter 5Tbsps

cocoa powder 473milliliters

confectioners' sugar 1

egg, lightly beaten 355milliliters

graham cracker crumbs 3Tbsps

instant French vanilla pudding mix 3Tbsps

milk 113grams

semisweet chocolate 1teaspoon

vanilla extract 237milliliters

chopped walnuts 118milliliters

white sugar

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Le Grand Courtage Blanc de Blancs Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Le Grand Courtage Blanc de Blancs Brut

The bouquet presents hints of green apple, honeysuckle, and toasted brioche. On the palate, a delicate balance of dryness and acidity lingers with a bit of Meyer lemon, honeydew and soft floral notes. The Blanc de Blancs Brut is very cuisine and cocktail-friendly. Try it with savory hors d'oeuvres, buttered popcorn, creamy pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts or semi-soft cheese. Mix with elderflower or fruit liqueurs, or fresh juice and quality spirits for a light, refreshing sparkling cocktail.The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard's higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc's fruit profile. Grapes are sourced from quality terroirs in France, such as Burgundy and Loire Valley.