Nanaimo Bars

Bottom Layer

1/2 C butter
1/4 C Sugar
5 Tbls. Cocoa
1 tsp. Vanilla
1 Egg
2 C. Graham Wafer crumbs (Cathy uses 1 C)
1 C. Coconut (can leave this out)
1/2 C Well chopped nuts (pecans or walnuts) (can leave these out)

Place softened butter, sugar, cocoa, vanilla and egg in a double boiler (or very low heat in a regular pot). Stir well until butter has melted and mixture resembles a thick custard (can use a whisk). Separately combine graham wafer crumbs, coconut, and nuts, blending well. Add his to the first mixture. Pack evenly in a 9" pan and put in fridge. Cool for an hour. Ice with middle layer.

Middle Layer

3/8 C Milk (6 Tbls)
1/4 C Vanilla instant pudding
1/2 C Butter (melted)
4 C Icing sugar (can sift if you want)

Combine milk with vanilla pudding (can use a whisk). Cream in 1/2 C of melted butter (gradually with a whisk). Blend in icing sugar. Spread over the chocolate bottom layer and let harden in the fridge about an hour.

Top Layer

Melt 5 squares of semi-sweet chocolate and 1 Tbls. Butter in a double boiler (or a very low heat in a regular pot). When completely melted spread over the icing layer. Leave in the fridge again until the chocolate hardens thoroughly, then cut into squares. Best when served cold.

(Julie Keyes of Victoria, BC)