• T.O.H. Daily Recipe - 469

    From Dave Drum@1:2320/105 to All on Sat Jun 1 16:32:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolaty Nanaimo Bars
    Categories: Desserts. c, Chocolate, Nuts, Dairy
    Yield: 16 servings

    1/2 c Butter; in cubes
    1/4 c Sugar
    1/4 c Baking cocoa
    1 lg Egg; lightly beaten
    1 1/2 c Graham cracker crumbs
    1 c Sweetened shredded coconut;
    - toasted
    1/2 c Chopped pecans; toasted

    MMMMM--------------------------FILLING-------------------------------
    1/2 c Butter; softened
    2 tb Bird's custard powder or
    - instant vanilla pudding
    - mix
    2 c Confectioners' sugar
    3 tb Half & Half cream

    MMMMM--------------------------TOPPING-------------------------------
    1 oz White baking chocolate;
    - melted
    1 c Semisweet chocolate chips
    1 tb Shortening

    Line bottom of a 9" square baking pan with parchment. In a small heavy
    saucepan, cook and stir butter, sugar and cocoa over medium-low heat
    until butter is melted. Remove from heat.

    In a small bowl, whisk a small amount of hot mixture into egg; return
    all to pan, whisking constantly. Cook 2-3 minutes or until mixture is
    just thick enough to coat a metal spoon and a thermometer reads at
    least 160o, stirring constantly. Remove from heat.

    Stir in cracker crumbs, coconut and pecans. Press into prepared pan.
    Refrigerate 30 minutes or until cold.

    For filling, in a large bowl, beat butter and custard powder until
    blended. Beat in confectioners' sugar and half-and-half until smooth.
    Spread over crust. Refrigerate, covered, 1 hour or until firm.

    For topping, fill a small resealable bag with melted white chocolate;
    set aside, keeping warm. In a microwave, melt chocolate chips and
    shortening; stir until smooth. Spread chocolate mixture evenly over
    filling.

    Cut a small corner in bag with white chocolate. Working quickly, pipe
    parallel lines over chocolate layer, spacing lines 1/4 to 1/2 in.
    apart. Working at right angles to the white chocolate lines, pull a
    toothpick back and forth across the pan, cutting through the piped
    lines to create a feather design.

    Refrigerate 10 minutes or until topping is just set (do not allow the
    chocolate to harden completely). Cut into bars. Store in an airtight
    container in the refrigerator.

    Kelly McCulley, Des Moines, Iowa

    Makes: 16 baars

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... If you fall in love with a pastry cook s/he desserts you.
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