2CupsGraham Cracker Crumbsmade from about 13 whole crackers
Directions:
Preheat the oven to 350°F. Lightly grease a 9" square pan or 11" x 7" pan.
To make the crust:
Place all of the crust ingredientsbutter, sugar, cocoa powder, egg, coconut, walnuts or pecans, vanilla and graham cracker crumbs in a mixing bowl and beat at medium speed just until thoroughly combined.
Press the mixture into the prepared pan and bake for 10 minutes.
Remove the pan from the oven and set it aside to cool.
Filling
8TbspButterUnsalted at room temperature
1/4tspSaltomit if you use salted butter
2CupsConfectioners' Sugarsifted
1/2tspVanilla Extract
2TbspInstant Vanilla Pudding Mix
2TbspMilk
To make the filling:
Ina medium-sized mixing bowlcombine the softened butter, 1 cup of the sugar, and the vanilla, beating until smooth.
Ina small bowlcombine instant vanilla pudding mix with the milk, stirring until thick and smooth.
Add the pudding mix to the butter/sugar mixturestirring to combine.
Add the remaining sugar and beat until the filling is smooth.
Spread it over the cooled crustcover, and refrigerate until chilled.
Icing
1CupChopped Bittersweet Chocolate or Semisweet Chocolate Chips
1/4CupHeavy Cream or 2 Tbsp butter
To make the icing:
Combine the chocolate and creamor butter in a saucepan or microwave-safe bowl.
Heat until the cream is steaming. Stir until smooth.
Spread the frosting onto the bars.
Refrigerate until the chocolate is set.
Cut into small squaresabout 1 3/4" or rectangles to serve. The bars will be very stiff when cold but will soften quickly at room temperature.
Store coveredin the refrigerator, for up to 1 week. These bars also freeze well.
Notes
From King Arthur Flour https://www.kingarthurflour.com/recipes/nanaimo-bars-recipe