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Cognac Nanaimo Bars

 

Pure indulgence to enjoy these rich bars.
320

Yield

12

servings

Prep

30

min

Cook

10

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

Base
2 cups graham cracker crumbs
*
1 cup coconut
unsweetened, flaked
*
½ cup pecans
toasted, chopped
cup butter
cup cocoa powder
unsweetened, sifted
¼ cup sugar
granulated
1 each eggs
beaten
Cognac liquer layer
2 cups powdered sugar
¼ cup butter
softened
¼ cup cognac
*
1 tablespoon orange zest
coarsely grated
Chocolate topping
1 tablespoon butter
4 ounces semi-sweet chocolate
semi-sweet, melted, null, null

Directions

In bowl, stir together crumbs, coconut and pecans.

In small saucepan, gently heat butter, cocoa and sugar until butter melts.

Remove from heat; whisk in egg.

Blend into crumb mixture.

Press into greased 9 inch square cake pan.

Bake in 350℉ (180℃) F oven for 10 minutes.

Let cool on rack.

Cognac Layer:

In a bowl, mix in half of the icing sugar with butter; mix in cognac, remaining icing sugar and orange rind.

Spread over base.

Chocolate Topping:

Stir butter into chocolate until melted; spread evenly over cognac layer.

Let cool for 20 minutes in refrigerator; cut into 12 bars.

Note: Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months.

Let soften slightly before serving.

Variation: Classic Nanaimo Bars Make base and Chocolate Topping as above. In layer, substitute milk for cognac, add ½ teaspoon vanilla. Substitute 2 teaspoon grated lemon rind for orange rind.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 33762% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 145mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 10% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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