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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Nanaimo Bars
Contributed by: Kathy Dunham
  • For crumb mixture
  • 1â�„2 cup unsalted butter
  • 1â�„4 cup sugar
  • 1â�„4 cup unsweetened cocoa
  • 1 tsp. vanilla
  • 1 egg
  • 1â�„4 tsp. salt
  • 1â�„4 cup graham cracker
  • 3â�„4 cup flaked coconut
  • 1â�„2 cup chopped pecans
  • For cream mixture
  • 1â�„2 cup unsalted butter
  • 3 oz. cream cheese
  • 2 TBS instant vanilla pudding mix
  • 1 cup confectioners sugar
  • 2 TBS milk
  • For chocolate glaze
  • 4 oz semi sweet chocolate
  • 1 TBS unsalted butter
Grease a 9-inch square pan. In a heavy saucepan, mix first six ingredients of crumb mixture and cook over low heat until the liquid is thick enough to coat a spoon. Stir in cracker crumbs, coconut and pecans. Spoon into the square pan and press evenly against bottom.
To make the filling, cream butter, cream cheese and pudding mix. Beat in confectioners sugar and milk. Spread over crumb mixture. Refrigerate 30 minutes until firm.
Meanwhile, make the glaze. In a double boiler over hot water, melt chocolate and butter. Spread evenly over the layer of cream mixture. Refrigerate until chocolate is firm. Cut with hot knife in 11�2 inch squares. Keep chilled until ready to serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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