PISCATAWAY, NJ - Bar cookies are great for the holidays and year-round. 

Nanaimo Bars:

Base of the bars:

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½ cup butter

¼ cup sugar

¼ cup cocoa (unsweetened baker’s cocoa!)

1 tsp. natural vanilla extract

1 egg

1 ½ cup graham cracker crumbs

¾ cup shredded coconut (unsweetened)

½ cup finely chopped pecans (I pulse them in the food processor)

Filling:

½ cup butter

3 oz. cream cheese

½ tsp. natural vanilla extract

1 c. confectioners sugar

Topping

4 oz. semi sweet chocolate

1 tbsp. butter                            

Method:

Grease a 9 inch square pan

Combine butter, sugar, cocoa, vanilla and egg from (1) in saucepan.  

Place over low heat, stirring continuously.

Stir in graham, coconut and pecan.

Remove from heat, spoon into pan, level off and chill in fridge.

Cream butter, cream cheese and vanilla in mixing bowl.  Slowly add in confectioners sugar. 

Spread on top of chilled base and level.  Chill in fridge.

Melt butter and chocolate, stirring continuously over low heat.  Pour over chilled base and filling and tilt pan to spread evenly.  Chill again.

 After chilled until solid (an hour or so) cut into bars and remove from pan.

***Can be frozen 

***Thaw at room temp, do not heat to thaw! 

 From Leanna Wellerding 

TAPinto will feature holiday baking stories and recipes throughout the month of December. Check back often for timeless classics and fresh ideas.  Happy Baking!