Nanaimo Bars Note: This recipe calls for an uncooked egg. If salmonella contamination is a concern in your area, please use a pasteurized egg or egg substitute. For the base: 1 egg 2 oz (2 squares, 56 g) semi-sweet chocolate, melted in a double boiler or microwave 2 cups (500 ml) graham cracker crumbs 1 cup (250 ml) shredded coconut 1/2 cup (125 ml) butter at room temperature 1/2 cup (125 ml) finely chopped walnuts (optional) 2 Tbs (30 ml) sugar 1 tsp (5 ml) vanilla extract Combine all ingredients and press into a 9-inch (23 cm) square pan. Chill. For the filling: 1/4 cup (60 ml) butter at room temperature 3 Tbs (45 ml) milk 2 Tbs (30 ml) instant vanilla pudding or 2 Tbs (30 ml) cornstarch (cornflour) and a drop of yellow food coloring 2 cups (500 ml) powdered (confectioner*s) sugar Whisk together the butter, milk, and instant pudding. Blend in the powdered sugar and spread over base. Chill at least 15 minutes. For the glaze: 4 oz (4 squares, 112 g) semi-sweet chocolate, melted in a double boiler or microwave 1 Tbs (15 ml) butter at room temperature Combine chocolate and butter and stir until combined. Spread over the custard layer and chill. Cut into 1 1/2 inches (4 cm) squares and serve chilled. Makes 36.
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