Reverse Nanaimos Bars
This is a fabulous no-bake dessert. Layers of heaven for the chocolate lovers. It is quite decadent.
If you are wondering where the name came from….Nanaimos is a city in British Columbia. This dessert is named after that city and is very popular in Canada. There are many recipes for this type of bar. This recipe is called reverse because the layers are different than some of the original recipes.
My recipe was adapted from another recipe from Canada. The original recipe called for some ingredients easy to find in Canada but not so easy to find in the United States. So this recipe is a little more user friendly for those of us in the U.S.
REVERSE NANAIMOS BARS
- 1 Ounce White Chocolate
- 1/4 Cup Butter
- 1 Egg, Beaten
- 1/2 Cup Flaked Coconut
- 1/4 Cup Almonds, Sliced
- 1 & 1/2 Cups Graham Cracker Crumbs
- 1/3 Cup Butter
- 2/3 Cup Cocoa Powder, sifted
- 1 & 1/3 Cups Powdered Sugar
- 3 Tablespoons Milk
- 2 Tablespoons Vanilla Instant Pudding (dry/powder)
- 1 Teaspoon Vanilla
- 2 Tablespoons Canola Oil
- 8 Ounces White Chocolate
- 1/3 Cup Dark Chocolate Chips
- 1 Teaspoon Canola Oil
1. Line the bottom of an 8 x 8 pan with wax paper.
2. In a medium saucepan, melt the White Chocolate, and Butter on lowest heat setting. Stir until the Chocolate is smooth.
3. Add the Egg, Coconut, and Almonds. Stir all ingredients together. Remove pan from heat and stir in the Graham Cracker Crumbs.
4. Press the Graham Cracker Crumb mixture evenly into the bottom of the prepared pan. Place the pan in the refrigerator for 20 minutes to cool and set.
1. In a medium saucepan, melt the butter on the lowest heat setting. Stir in the Cocoa until smooth.
2. Add Powdered Sugar, Milk, Pudding Mix/Powder and the Vanilla to the saucepan. Mix with a hand mixer on low until all ingredients are smooth.
3. Spread the mixture evenly over the bottom layer then place the pan back into the refrigerator until firm.
1. In a small saucepan, melt the White Chocolate and Oil over the lowest heat setting.
2. Spread the melted Chocolate evenly over the entire center layer.
3. Refrigerate until set.
1. In a small saucepan, melt the Dark Chocolate and Oil over the lowest heat setting. Stirring constantly.
2. Remove pan from heat when Chocolate is smooth.
3. Dip a spoon in the Chocolate and drizzle the melted Chocolate over the White Chocolate.
4. Refrigerate until set.
5.Use the wax paper to remove the bars from the pan. Cut into squares.
Recipe by: Hot Dish Homemaker