Baw Cook Book: Dessert Bars & Fudge

Showing posts with label Dessert Bars & Fudge. Show all posts

Tiger Butter Bars

BawCraftWorx

Tiger Butter Bars

Ingredients

4 cups (two 12-ounce packages) NESTLÉ® TOLL HOUSE® Premier White Morsels

3/4 cup creamy peanut butter

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

How To Make It

Step 1

Line 13 x 9-inch baking pan with foil; grease.

Step 2

Microwave white morsels and peanut butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Pour into prepared pan. Refrigerate for 10 minutes.

Step 3

Microwave semi-sweet morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread melted morsels over peanut butter layer. Refrigerate for 30 minutes.

Step 4

Lift from pan; remove foil. Cut into 1-inch pieces. Place in resealable container. Store in refrigerator up to 1 week; freeze for longer storage.

From: https://www.verybestbaking.com/toll-house/recipes/tiger-butter/

Labels: Dessert Bars & Fudge, Desserts 0 comments | |

Key Lime Pie Bars

BawCraftWorx

Key Lime Pie Bars

These Key Lime Pie Bars are sweet and tart and totally irresistible! Made with the perfect graham cracker crust, a creamy, zesty filling, and a dusting of powdered sugar & lime zest, they’re the perfect cool and refreshing dessert for summer.

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs

6 tablespoons salted butter melted

⅓ cup granulated sugar

Key Lime Filling

14 ounces sweetened condensed milk 1 can

5 egg yolks

½ cup key lime juice

2 tablespoons key lime zest

Topping

powdered sugar optional

2 tablespoons key lime and/or lemon zest optional

Instructions

Graham Cracker Crust

Preheat oven to 375°F.

Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.

Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.

1½ cups graham cracker crumbs,6 tablespoons salted butter,⅓ cup granulated sugar

Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. Use the bottom of a measuring cup to really pack it in.

Bake the graham cracker crust for 7 minutes. Remove from the oven and let cool.

Key Lime Filling

Preheat the oven to 350°F.

Whisk the sweetened condensed milk, egg yolks, lime juice and zest together in a medium bowl.

14 ounces sweetened condensed milk,5 egg yolks,½ cup key lime juice,2 tablespoons key lime zest

Pour over cooled crust and bake for 25 minutes. Let the bars chill before serving.

Dust with powdered sugar and sprinkle with additional zest if desired. Cut into bars, serve and enjoy!

powdered sugar,2 tablespoons key lime and/or lemon zest

Storage Information Notes

Refrigeration: Wrap the bars tightly with plastic wrap, or store them in an airtight container, in the refrigerator for up to seven days.

Freezing: The bars can be frozen for up to two months in an airtight, freezer-safe ziplock bag. Thaw overnight in the refrigerator before serving.

Nutrition

Author: Trish - Mom On Timeout

-From: https://www.momontimeout.com/irresistible-key-lime-pie-bars/

Labels: Dessert Bars & Fudge, Desserts 0 comments | |

Poison Apple Fudge Halloween Recipe

BawCraftWorx

Poison Apple Fudge Halloween Recipe

I had this Poison Apple Fudge at a Halloween party years ago, and I’ve been craving it ever since! Sweet, creamy, and just the right amount of spooky—perfect for your Halloween spread!

Poison Apple Fudge

Ingredients :

Green layer

3 cup white chocolate chips

1 - 14 oz. can sweetened condensed milk

4 Tbsp butter unsalted, softened

4 drops neon green food coloring

2 tsp green apple extract

Black layers

3 cup white chocolate chips

1 - 14 oz. can sweetened condensed milk

4 Tbsp butter

2 tsp green apple extract

4 drops black gel food coloring

Instructions :

Green Layer

Line an 8x8 square pan with parchment paper

Remove the top from the sweetened condensed can and mix in the neon green food coloring

Add the white chocolate chips, green sweetened condensed milk, and butter to a medium pot over low to medium heat

Stir the mixture until melted

Stir in the green apple extract

Pour the fudge into the dish

Allow the fudge to harden overnight.

Labels: Dessert Bars & Fudge, Desserts, Fudge, Halloween 0 comments | |

Tanahmera's Cereal Bars

BawCraftWorx

Tanahmera's Cereal Bars

Not to toot my own horn, but, these are so awesome that every time I give them to someone I get a recipe request as soon as they run out, which takes 1/2 a day for an 8"x8" (16, 2" squares) pan and a full day for a 9"x13 pan (32, 2" squares). I have it on good authority that if you are making these ahead of time for any occasion HIDE THEM or they will be GONE come the big day. I'm giving you both recipes, lg & small :0 the directions are the same for both, so they are posted at the very bottom:)

Large Recipe for 9x 13 pan:

Wet Ingredients:

2 cups Kraft smooth peanut butter

1/4 cup butter/margarine (to grease pans)

9 cups (YES I SAID 9 cups) mini marshmallows

1 Tbsp Vanilla extract 100% pure

1 cup chocolate chippits

1 cup butterscotch chippits

Dry Ingredients:

To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.

3 cups rice krispies

3 cups frosted flakes

3 cups rolled oats (quick cooking NOT instant)

1 cup raisins

1 cup walnuts chopped

1 cup coconut shredded

Small recipe for the 8x8 square pan

Wet Ingredients:

1 cup kraft smooth peanut butter

3 cups mini marshmallows

1 Tsp vanilla extract 100% pure

1/2 cup butterscotch chippits

1/2 cup chocolate chippits

Dry Ingredients:

To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.

1 cup rice krispies

1 cup frosted flakes

1 cup rolled oats (quick cooking NOT instant)

1/2 cup raisins

1/2 cup walnuts chopped

1/2 cup coconut shredded

Directions:

1. Melt peanut butter in lg saucepan over low heat, add chippits & vanilla, blend well until melted. Add marshmallows & toss in mixture to fully coat every marshmallow. Stir constantly over low heat until everything is melted and well blended.

2. Add dry ingredients & mix constantly to evenly blend & coat everything:)

3 Press mixture into a buttered 8x8 or 9x19 baking dish. Chill in refrigerator until hardened AND HIDE IT DAMMED GOOD LADIES! Burry it under the vegetables, men NEVER go there, they are after cheese summer sausage and lunch meats. Cut into squares before serving.

Recipe By Tanahmera

-From: https://bawcookbook.blogspot.com/2009/03/archangels-cereal-bars.html

Labels: Cereal Bars, Dessert Bars & Fudge, Desserts, My Recipes, Tanahmera's Recipes 0 comments | |

Do-it-Yourself Fudge Pops!

BawCraftWorx

Do-it-Yourself Fudge Pops!

by Jeanne Dupuis on May 27th, 2008

Summertime is fast-approaching and, in no time, you’ll be wishing you had something cool and tasty to grab from your freezer! While I love the stuff you get from grocery and corner stores, it’s also nice to be able to make something delicious if you don’t feel like going out or even if you want to have more control over the flavor and fat content of your treats!

Good Morning America featured a couple recipes for do-it-yourself frozen fudge pops and the great thing is that, for lighter versions, fat-free half-and-half can be substituted in either recipe! Also, as I mentioned above, it’s nice to be able to control the taste of your own snacks so, again, substitutions can be made in these recipes: the cherry jam in the Chocolate Cherry Fudge Pops can be replaced with any jam. Raspberry, apricot and strawberry are nice. And peanut butter is excellent in the Chocolate Marshmallow Pops.

Serving numbers will vary depending on the size of your frozen pop molds.

Chocolate Cherry Fudge Pops (makes about 8 servings)

Ingredients
* 1 1/2 cups half-and-half
* 1 cup chocolate chips
* 1/2 cup cherry jam
* 1 teaspoon vanilla extract
* Pinch salt

Directions
In a medium saucepan over low heat, combine the half-and-half and chocolate chips. Heat, stirring constantly, until the chips are melted. Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the jam, vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

Chocolate Marshmallow Pops (makes about 8 servings)

Ingredients
* 1/2 cup heavy cream
* 1 cup half-and-half
* 1 cup chocolate chips
* 1 cup mini marshmallows
* 1 teaspoon vanilla extract
* Pinch salt

Directions
In a medium saucepan over low heat, combine the cream, half-and-half, chocolate chips and marshmallows. Heat, stirring constantly, until the chips and marshmallows are melted.

Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

-from: http://daytimetalk.com/2008/05/27/gma-recipe-do-it-yourself-fudge-pops/

Labels: Dessert Bars & Fudge, Desserts, Frozen Treats, Fudge, Ice Cream, Popsicles 0 comments | |

Kieran’s Coffee Fudge Recipe

BawCraftWorx

Kieran’s Coffee Fudge Recipe

Please note - you will need a good thermometer. The temperatures are very important!

Ingredients:
500 gm caster sugar
250 ml cream
120 gm Caraibe (66%) chocolate
75 ml very strong coffee
40 gm butter

What to Do
1. Coffee Fudge w CaraibePut all of the ingredients in a good, thick-bottomed pan (it shouldn’t be too small, or it’s more likely it will burn).
2. Melt over low heat, stirring until chocolate and sugar are dissolved.
3. Cease stirring, increase the heat, and bring the temperature to 115C.
4. Immediately place the pan in a cold water bath to stop the cooking process (you can use your sink, half-filled with water).
5. Cool until 80C. Beat with wooden spoon until fudge lightens in colour and becomes more solid.
6. Pour into baking tray and cool until the fudge sets.
7. Cut and serve.
-from: http://icecreamireland.com/2007/01/25/caraibe-and-coffee-fudge/

Labels: Coffee, Dessert Bars & Fudge, Desserts, Fudge 0 comments | |

3 Ingredient Peanut Butter Fudge

BawCraftWorx

3 Ingredient Peanut Butter Fudge

By Carroll Pellegrinelli

This peanut butter fudge is not only simple to make but it is tasty too.
Ingredients:

* 1/2 pound (2 sticks) butter
* 1-18 ounce jar crunchy peanut butter
* 1 pound box powdered sugar

Preparation:
Lightly grease an 8 x 8 foil-lined pan. Melt butter and peanut butter in top of double boiler. Stir until melted. Stir in powdered sugar. Stir until smooth. Quickly pour in prepared pan. Once cool, remove foil and fudge. Dump-out on cutting board and cut.

-from: http://baking.about.com/od/fudge/r/easypeanutbutte.htm

Labels: Dessert Bars & Fudge, Desserts, Fudge, Peanut Butter 0 comments | |

Ginger And Cherry Fudge Recipe

BawCraftWorx

This yummy fudge is a fail-safe recipe perfected by CARNATION - they taste as good as they look!

Ingredients:
* 397g can CARNATION Condensed Milk
* 150ml (¼ pt) milk
* 450g (1lb) demerara sugar
* 115g (4oz) butter
* 150g (5 ¼ oz) glace cherries, halved
* 55g (2oz) stem ginger, chopped

Directions:
# 1 Grease and base line a 20cm (8in) square tin with baking parchment.

# 2 Heat the milk, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan. Test the fudge at intervals by dropping a little of the mixture into ice-cold water. Press the blob between your fingers (carefully as it will be very hot!). If a soft ball forms then it's ready to beat.

# 3 Remove from the heat, cool slightly and beat the fudge until thick and grainy. This usually takes about 10 minutes - see if you can find a couple of eager helpers.

# 4 Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.

TIPS: Once you've mastered the original recipe, try these versions - or get creative and invent your own!

* Chocolate - melt 150g (5 ¼ oz) plain chocolate and stir through before beating the fudge.
* Rum and raisin - stir through a good dash of rum and 115g (4oz) chopped raisins.
* Toasted pecan and cinnamon - toast a large handful of chopped pecan nuts in a dry pan with a sprinkling of cinnamon until the nuts start to smell aromatic. Set aside to cool slightly then stir through the fudge mixture at the end of beating.
* Confectionery fudge - chop up your favourite chocolate such as KitKat or Munchies and stir through cooled beaten fudge.

-from: https://www.carnation.co.uk/recipes/ginger-and-cherry-fudge-recipe

Labels: Dessert Bars & Fudge, Desserts, Fudge 0 comments | |

Quick 5-Minute Fudge

BawCraftWorx

Quick 5-Minute Fudge

Ingredients:
1 (6 ounce) package milk chocolate chips
1 cup chopped nuts
16 large marshmallows
1 2/3 cups white sugar
1 tablespoon unsalted butter
2/3 cup evaporated milk
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Preparation:
1. In a medium-sized saucepan, combine the milk, sugar, butter and salt.
2. Bring to a boil and cook for about 5 minutes, stirring constantly.
3. Add in the chocolate chips and cook until melted.
4. Remove from the heat. Stir in the marshmallows, nuts and vanilla extract, mixing well.
5. Pour into a 8-inch pan. Let cool, then cut into squares.

Servings: 20

Nutritional information for one serving:
Calories: 147
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 4mg
Total carbs: 24.7g
Fiber: 0.7g
Protein: 2g
WW points: 3

-From a blog that no longer exists called dietrecipesblog :(

_________________

Labels: Dessert Bars & Fudge, Desserts, Fudge 0 comments | |

Maple Nut Fudge

BawCraftWorx

Maple Nut Fudge

Ingredients:

4 cups sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmallows
1 1/2 cups chopped nuts (walnuts, pecans or hazelnuts)
1 teaspoon pure vanilla extract

Directions:

Butter a 9-inch square baking dish.

In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat.

Let cool to 115 degrees F; add nuts and vanilla extract. With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan. Pour into prepared baking dish. Cool completely. Cut into squares.

Yields 36 squares or 1 1/4 pounds.
-from: https://whatscookingamerica.net/candy/maplenutfudge.htm
_________________

Labels: Dessert Bars & Fudge, Desserts, Fudge 0 comments | |

Traditional Butterscotch Fudge

BawCraftWorx

Traditional Butterscotch Fudge

Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fluid ounce can) NESTLE CARNATION Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-ounce package) NESTLE TOLL HOUSE Butterscotch Morsels
1/2 cup chopped nuts
1 teaspoon vanilla extract

Directions:
LINE 8-inch-square baking pan
with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Yields 24 servings (2 pieces per serving).

Recipe and photograph provided courtesy of Nestle and meals.com - used with permission.

Labels: Butterscotch, Dessert Bars & Fudge, Desserts, Fudge 0 comments | |

Lunatic Fudge Recipe-Can Be Used For Candy Apples

BawCraftWorx

Lunatic Fudge Recipe-Can Be Used For Candy Apples

Ingredients:

1/4 cup Butter or Margarine (1/2 stick, chilled)

2 1/2 cup Sugar

2/3 cup Evaporated Milk (or Small 5 oz can)

10-12 oz Semi-Sweet Chocolate Chips -or-

Milk Chocolate Chips -or-

Chocolate Mint Chips -or-

White Chips -or-

Peanut Butter Chips -or-

Butterscotch Chips (1 package)

6-7 oz Marshmallow Creme or Marshmallow Fluff

(may substitute 2 cups of mini-marshmallows)

1 cup Walnuts or Pecans (chopped)

1 tsp Vanilla Extract

Directions:

Line a 9" x 9" pan with aluminum foil and set aside.

Place flavor chips, vanilla, and nuts into a 3-quart saucepan or Pyrex glass dish and set aside. Set butter aside to warm.

Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring constantly with a wooden spoon. Add marshmallow creme. Bring back to a boil for [5] full minutes by the clock (start once the boil resumes).

Use the lowest flame possible to keep the rolling boil.

The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.

Remove from heat and add the butter. Mix until butter is melted then pour hot mixture over chips, vanilla, and nuts without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

*NOTE: If you want Peanut Butter Fudge but don't want/have peanut butter flavored chips, use 1 cup of real peanut butter (Skippy or Jif and reduce the butter to 1/8 cup (1/4 stick).

MORE: (From my message board-Helen-PA): I use the Nestles caramel loaf, then dip in mini marshmallows or others & finish w/honey crushed nut topping, or english toffee, mini choc. milk, dark or white wafers, etc. I charge $12.00 for each apple right now.

-from: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html

Labels: Candy Apples, Dessert Bars & Fudge, Desserts, Fudge 0 comments | |

Mint Chocolate Nanaimo Bars

BawCraftWorx

Mint Chocolate Nanaimo Bars

Ingredients:

BASE

1 cup (250 mL) CHIPITS® Semi-Sweet Mint Chocolate Chips

1/2 cup (125 mL) butter

1 1/4 cups (300 mL) graham wafer crumbs

1 cup (250 mL) flaked coconut

1/2 cup (125 mL) finely chopped walnuts or pecans

FILLING

2 cups (500 mL) icing sugar

1/4 cup (50 mL) butter, softened

3 tablespoons (45 mL) milk

2 tablespoons (30 mL) custard powder

1 teaspoon (5 mL) mint extract

Green food colouring

MINT CHOCOLATE GLAZE

3/4 cup (175 mL) CHIPITS® Semi-Sweet Mint Chocolate Chips

2 teaspoons (10 mL) vegetable oil

Directions:

1. BASE: In medium saucepan over low heat (or in large bowl in microwave) melt mint chocolate chips and butter. Stir in graham wafer crumbs, coconut and nuts. Press evenly into 9-inch (23 cm) square pan. Chill in refrigerator about 30 minutes.

2. FILLING: In small bowl, blend icing sugar, butter, milk, custard powder, mint extract and several drops of food colouring. Spread evenly over chilled base.

3. GLAZE: Melt mint chocolate chips with vegetable oil over hot water (or in microwave). Spread evenly over filling. Chill. Cut into bars.

Makes about 20 bars.

-from: http://www.hersheycanada.com/en/recipes/recipes/detail.asp?id=6407&page=1&per=1&keyword=nanaimo#

Labels: Dessert Bars & Fudge, Desserts, Nanaimo Bars 0 comments | |

Peanut Butter Nanaimo Bars

BawCraftWorx

Ingredients
Cookie:

* 1/2 cup (1 stick) unsalted butter
* 1/4 cup sugar
* 1/3 cup cocoa
* 1 large egg, beaten
* 1 3/4 cups graham cracker crumbs
* 1 cup shredded sweetened coconut
* 1/2 cup finely chopped blanched almonds

Peanut Butter Filling:

* 1/3 cup unsalted butter, softened
* 1/3 cup peanut butter
* 1/2 cup confectioners' sugar

Chocolate Glaze:

* 4 ounces semi-sweet chocolate, chopped
* 2 tablespoons unsalted butter

Directions

Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.

For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)

For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.

For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.

To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
-from: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37295,00.html

Labels: Dessert Bars & Fudge, Eggs, Nanaimo Bars 0 comments | |

Cappuccino Nanaimo Bars

BawCraftWorx

Cappuccino Nanaimo Bars

Yield: 16

Ingredients:

Base
* 1/2 cup unsalted butter
* 1/4 cup sugar
* 5 tbsp cocoa powder
* 1 egg
* 1 tsp vanilla extract
* 1 1/2 cups chocolate cookie crumbs
* 1 cup unsweetened grated coconut
* 1/2 cup walnuts, toasted and chopped

Filling
* 1/3 cup unsalted butter, room temperature
* 1 1/2 tbsp custard powder
* 1/4 cup milk
* 2 tsp instant coffee powder
* 2 tsp vanilla
* 3 cups icing sugar, sifted

Topping
* 8 oz semisweet chocolate, chopped
* 2 tbsp unsalted butter

To Assemble
1. Preheat oven to 350° F. Grease bottom and sides of 8-inch square pan with vegetable oil or spray. For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.

2. For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.

3. For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.

4. To serve, slice with a hot, dry knife into 1-inch squares.

5. Yield: 1 8-inch square pan.

-from: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3811

Labels: Dessert Bars & Fudge, Desserts, Eggs, Nanaimo Bars 0 comments | |

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