Friday, November 2, 2018
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| Nanaimo Bars II |
"A no-bake rectangular, that freezes properly. I make these for the duration of the year, but they may be a ought to on my Christmas baking list as family and pals look for them. My mother and father live just outdoor of Nanaimo, B.C. Canada."
Ingredients :
- half cup butter
- 2 (1 ounce) squares semisweet chocolate
- 1/3 cup white sugar
- 1 half tablespoons pasteurized egg
- 1 cup rolled oats
- 1 half of cups flaked coconut
- half cup chopped walnuts
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- three tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 2 half of tablespoons milk
- 1 tablespoon butter
- 2 (1 ounce) squares semisweet chocolate
Instructions :
| Prep : 30M | Cook : 16M | Ready in : 7H10M |
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- In a saucepan, melt half cup butter or margarine with 2 squares chocolate. Remove from the warmth, and stir in white sugar, egg, rolled oats, coconut, chopped nuts, and 1 teaspoon vanilla extract. Press mixture right into a greased 9 inch rectangular pan, and sit back for 1 hour.
- Combine confectioners' sugar with 3 tablespoons softened butter, half teaspoon of the vanilla, and milk. Mix until it has an icing-like consistency, and spread it over the oat mixture inside the pan. Chill for half hour.
- Melt closing 1 tablespoon butter or margarine with ultimate 2 squares chocolate. Spread over the top of the bars. Chill for 4 to five hours.
- Cut into squares the use of a hot knife; dip knife in hot water, and permit it soften via the chocolate.
Notes :
- Reynolds® Aluminum foil may be used to maintain food wet, cook it flippantly, and make clean-up less difficult.
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