Nanaimo Bars - Revisionist
Yield
12 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
and 1 tbsp |
|
| 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 |
sugar
icing |
|
| 2 | ounces |
unsweetened chocolate
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
and 1 tbsp |
|
| 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 |
sugar
icing |
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
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" 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.
