Nainamo Bars - Revisionist
Yield
3 dozenPrep
10 minCook
10 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| 1 | tablespoon |
butter
|
|
| 5 | tablespoons |
sugar
|
|
| 5 | tablespoons |
cocoa powder
|
|
| 1 | teaspoon |
mint extract
|
*
|
| 1 | each |
eggs
|
|
| 2 | cups |
graham cracker crumbs
|
*
|
| ½ | cup |
pudding
vanilla |
* |
| 2 | cups |
powdered sugar
|
|
| 2 | ounces |
Niban Dashi
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 15 | ml |
butter
|
|
| 75 | ml |
sugar
|
|
| 75 | ml |
cocoa powder
|
|
| 5 | ml |
mint extract
|
*
|
| 1 | each |
eggs
|
|
| 473 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
pudding
vanilla |
* |
| 473 | ml |
powdered sugar
|
|
| 57.8 | ml/g |
Niban Dashi
|
* |
Directions
Heat ½ cup butter, sugar, cocoa and peppermint in saucepan.
Beat in egg and stir until consistency of custard.
Remove from heat and stir in crushed graham crackers.
Press mixture into greased 8 inch square pan.
Cream together ¼ cup of remaining butter, the pudding and icing sugar.
Spread over graham cracker layer.
Melt chocolate with remaining 1 tablespoon butter, then pour over second layer.
Let sit for a few minutes, then refrigerate for 1 hour before cutting.
