Cognac Nanaimo Bars
Pure indulgence to enjoy these rich bars. 320
Ingredients
| Base | |||
| 2 | cups |
graham cracker crumbs
|
* |
| 1 | cup |
coconut
unsweetened, flaked |
* |
| ½ | cup |
pecans
toasted, chopped |
|
| ⅔ | cup |
butter
|
|
| ⅓ | 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.
Nutrition Facts
Serving Size 61g (2.2 oz)
